Low Cal Stuffed Eggplant

Savor the vibrant flavors of Mediterranean-inspired cuisine with this healthy and satisfying Low Cal Stuffed Eggplant recipe. Perfect for those seeking a hearty yet guilt-free meal, this dish features tender roasted eggplant halves brimming with a medley of finely diced vegetables, including zucchini, red bell pepper, and juicy tomatoes, all seasoned with aromatic spices like cumin, paprika, and oregano. With just a touch of olive oil and the option to sprinkle Parmesan for an extra burst of flavor, this recipe is both delicious and low in calories. Ready in under an hour and packed with nutrients, it’s a perfect vegetarian option for dinner or as a flavorful side dish.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces medium eggplants
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, finely diced
• 1 small zucchini, finely diced
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons grated Parmesan cheese (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil it.

Step 2

Slice the eggplants in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/2-inch-thick border. Finely chop the scooped-out eggplant flesh and set it aside.

Step 3

Brush the hollowed-out eggplant halves with 1/2 tablespoon of olive oil, and place them cut side up on the baking sheet. Bake in the preheated oven for 20 minutes to soften.

Step 4

Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 5

Stir in the minced garlic, red bell pepper, and zucchini. Cook for another 5 minutes until the vegetables begin to soften.

Step 6

Add the chopped eggplant flesh, diced tomatoes, cumin, paprika, oregano, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and is well combined.

Step 7

Remove the skillet from heat and stir in the chopped parsley.

Step 8

Remove the eggplant halves from the oven. Divide the vegetable filling evenly among the eggplant halves, pressing the mixture to fill them completely.

Step 9

Optional: Sprinkle the tops with grated Parmesan cheese for added flavor.

Step 10

Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, or until the eggplants are tender and the tops are slightly golden.

Step 11

Serve warm, garnished with extra fresh parsley if desired.

Nutrition Facts

Serving size	(1068.9g)

Amount per serving	% Daily Value*
Calories	455.2

Total Fat 19.9g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 8mg	0%
Sodium 1374.5mg	0%
Total Carbohydrate 64.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 34.2g
Protein 15.5g	0%

Vitamin D 0IU	0%
Calcium 286.4mg	0%
Iron 5.6mg	0%
Potassium 2305.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.0%

Protein: 12.5%

Carbs: 51.5%