contains animal productscontains dairy productscontains meat

Ingredients
for
servings

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Preparation

  1. Serving size: 1/2 stuffed eggplant
  2. Temperature: 355 °F (preheated, circulating air)
  1. Use medium-sized eggplants, weighing about 9 oz or 250 g each.
  2. Slice the eggplants in half lengthwise and scoop out the seeds, leaving a border of about 1/2 in or a bit over 1 cm. I like to cut slightly slanted around the edge, as well as a grid and then use a spoon to get out the seeds.
  3. Set aside the eggplant shells and chop the scooped out seeds.
  4. In a large pan over medium-high heat, heat the oil.
  5. Saute the onion for about 2 minutes, then add the minced garlic and stir for about half a minute.
  6. Add the ground lamb and cook until nicely browned, about 5 minutes. You can of course also use ground pork or beef if you prefer.
  7. Stir in the chopped eggplant and season with the spices. Let cook for about 5 minutes.
  8. Stir in the tomato puree and let reduce, about 5 minutes.
  9. Remove from the heat and stir in the chopped spinach until it wilts.
  10. Season to taste.
  11. Fill the eggplant shells with the mix and top with the crumbled or finely chopped feta.
  12. Place the filled eggplant halves on a baking tray lined with parchment paper.
  13. Bake until the feta starts to brown, about 25 minutes.
  14. Serve, optionally garnished with about 1/2 teaspoon of freshly chopped parsley.
  15. Enjoy!
  16. Meal Prep Tip

  17. You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

Nutrition Facts
for
serving

  • Calorie count
    315 kcal
  • % of calories by macros
    Fat63.2 %199 kcal20.6 g
    Net Carbs10.2 %32 kcal7.5 g
    Dietary Fiber3.5 %11 kcal4.9 g
    Protein23.2 %73 kcal17 g
  • Approx. WW SmartPoints™
    8.9
  • Cholesterol 60.8 mg
  • Sodium 618.3 mg
  • Fat 20.6 g
    • Saturated Fat 8.1 g
    • Trans Fat 0 g
  • Carbohydrates 12.4 g
    • Dietary Fiber 4.9 g
    • Total Sugars 5.9 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 16.9 g
  • Calcium 108.9 mg
  • Iron 3 mg
  • Magnesium 54.9 mg
  • Potassium 667.9 mg
  • Zinc 3.3 mg
  • Vitamin A (Retinol Equivalents) 91 mcg
  • Vitamin B12 1.9 mcg
  • Vitamin C 9.1 mg
  • Folate 64.5 mcg
    • Folic Acid 3.7 mcg