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Add a photoServings: 6
Ingredients
- Â Â Oil for pan
- 3 sm Eggplants
- 2 Tbsp. Butter
- 4 x Cloves garlic, chopped
- 3 x Shallots, chopped
- 8 x Mushrooms, chopped
- 1/2 bn Spinach
- 1/2 c. Bread crumbs
- 1/2 c. Minced almonds
- 1/4 c. Parmesan cheese
- 1Â 1/2 tsp Kosher salt
- 2 Tbsp. Parsley
- 1 tsp Oregano
Directions
- Preheat oven to 350 degrees. Brush baking sheet with oil. Slice eggplant in half lengthwise. Place eggplant cut side down on baking sheet. Bake till tender when pierced with a knife (30 to 35 min). Heat butter in a large skillet. Add in garlic, shallots, and mushrooms. Saute/fry for 5 min. Julienne the kale and add in with bread crumbs, almonds, Parmesan, salt, parsley, and oregano. Stir to combine. Remove eggplant from oven. Leave oven on.
- Carefully scoop tender interior meat from eggplant shells. Chop and mix eggplant meat with vegetable mix. Mound filling in eggplant shells, and bake for 30 min. Let rest for 10 min before serving.
- NOTES :
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 421g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 69 | 34% |
| Total Fat 7.94g | 10% |
| Saturated Fat 3.51g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 764mg | 32% |
| Potassium 1061mg | 30% |
| Total Carbs 29.68g | 8% |
| Dietary Fiber 13.6g | 45% |
| Sugars 9.5g | 6% |
| Protein 8.54g | 14% |
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