Grilled Egg-plant

Recipe by: The Nutrition Twins

Filled with a delicious mixture of feta and mozzarella cheese, eggs, veggies, hot peppers and spices!

Make This Recipe

2 medium eggplants (slightly less than a pound, each)

6 seconds of oil spray

1/2 tablespoon olive oil

2 Anaheim chiles or 1 large jalapeno, stemmed, seeded, and finely chopped

1 large shallot, finely chopped

4 garlic cloves, crushed and minced

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon crushed caraway seeds

1 teaspoon ground cumin

1/2 tablespoon crushed red pepper

1/2 teaspoon turmeric

3 teaspoons paprika

3 1/2 cups tomatoes, cored and cut into 1 inch cubes

1 tablespoon tomato paste

1 teaspoon honey

1 teaspoon red wine vinegar

1/4 cup low-fat feta

2-1/2 tablespoons part-skim mozzarella cheese, shredded

Buy Recipe

Preheat grill to 400 degrees Fahrenheit.
Place aluminum foil on the grill. Spray with an even coat of oil spray
Cut eggplants in half lengthwise. With a spoon, dig out the insides of the eggplant, leaving about half an inch of flesh on the skin.
Roughly chop the eggplant flesh you removed from shells.
In a large bowl, combine eggplant flesh, oil, tomatoes, shallot, garlic, spices, tomato paste, honey, feta, red wine vinegar and salt. Add the mixture back into the eggplant shells.
Place stuffed eggplants on foil and close grill top. Let cook for about 20-25 minutes, or until the eggplant shell has begun to soften and edges become golden.
Remove from grill and create an indentation in the filling of each eggplant half. (Be sure to make it large enough that the egg will not slide out). Crack one egg into each indentation. Use a spatula to spread the egg whites out a bit.
Sprinkle with cheese.
Place back on the grill and close the cover. Let cook until the egg is cooked to your liking, usually at least 10 minutes.