Stuffed Eggplant

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Garlic

  Raw

  1 cloves, minced or 3g

• Parsnips

  Raw

  1 parsnip or 100g

• Baby Spinach

  Dole

  3 cup or 85g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Feta cheese

  ³⁄₁₆ cup, crumbled or 25g

• Pickles

  Cucumber, dill or kosher dill

  ¼ cup, chopped or diced or 36g

• Panko Breadcrumbs

  Japanese Style - Trader Joe's

  ½ cup or 34g

• Panko Bread Crumbs

  Plain - Great Value

  ½ cup or 28g

• Pepper

  Spices, black

  1 tbsp or 6g

• Roasted Red Peppers

  Freshdirect

  1 ⅛ oz or 30g

Directions

1. Back eggplant 30 minutes at 400 F
2. Cut in half, drizzle with olive oil, and roast flesh up for another 25 minutes
3. Chop tomatoes
4. Remove eggplant from oven, let cool. Cut out insides and mix with tomatoes, thyme, salt, pepper, garlic. Place mixture back in eggplant halves and serve.

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• Stuffed Eggplant
• Stuffed Guinea Squash (Eggplant)