Stuffed Eggplant (or Zucchini) Provencale

Eggplant is often overlooked when it comes to Lean and Green Recipes. I think that's because we're so used to it being sliced and fried rather than as a tender, yummy veggie that it has the potential to be.

Moderate in carbohydrates (1/2 cup is still a portion, however) eggplant is a mild tasting vegetable that takes on the flavor of whatever it is cooked with. 

In this easy dish, we use not only the tender and tasty flesh, but the eggplant itself comes in handy as a beautiful serving bowl. 

 

Stuffed Eggplant (or Zucchini) Provencale

  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 Minutes

Servings: ~4 Serving 

Ingredients

Instructions

  1. Preheat oven to 350 degrees.

  2. Cut eggplants into halves, lengthwise. Using a small spoon, scoop out the seeds and throw away.

  3. Scoop out the zucchini flesh, leaving ¾ inch of thickness around the inside to make a shell.

  4. Dice the scooped flesh & set aside. Sprinkle a little salt over the shell halves and set aside.

  5. Heat Garlic Oil in a large skillet until sizzling.

  6. Add turkey and diced eggplant. Cook for 3-5 minutes, stirring occasionally until turkey is opaque. Stir in Garlic Gusto seasoning and remaining vegetables and cook for an additional minute.

  7. Rinse eggplant halves to remove salt. Pat them dry and place hollow side up in a baking dis big enough to hold all 4 halves (or use 2 baking dishes.)

  8. Scoop turkey mixture equally into eggplant shells. Pour stock into the bottom of the pan (use an additional cup if using 2 baking dishes) and place on the middle rack in the oven.

  9. Bake for 30-40 minutes until eggplant is fork tender.

    Serving Size is 1 half eggplant shell which is approximately 7 ounces ground turkey and 1 1/2 cups vegetables.

Nutrition Facts

Optavia Counts Per Serving

0 -  Lean

0 - Leaner

1 - Leanest

3 - Green

1 - Condiments

1 - Healthy Fat

Weight Watchers Points
Per Serving

2 Weight Watchers Points

Like This Recipe?

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Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.


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