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Fire Up the Grill for Stuffed Eggplant!

STUFFED GRILLED EGGPLANT
INGREDIENTS
3 baby eggplants (about 6 to 8 ounces each)
12 ounces bulk sausage
2 cloves garlic, minced
2 tablespoons chopped fresh rosemary
½ teaspoon salt
¼ teaspoon pepper
6 slices provolone or mozzarella cheese (optional)
INSTRUCTIONS
Cut each eggplant in half lengthwise. Scoop out the insides, leaving about ¼ inch thickness of flesh in the skin. Finely chop the eggplant flesh.
Over medium heat, brown sausage in a large skillet. Break up clumps with the back of a wooden spoon, until cooked through, for about 7 to 10 minutes.
Using a slotted spoon, transfer the cooked sausage to a large bowl. Keep as much oil in the pan as possible.
Add garlic to the pan and cook until fragrant for about 30 seconds. Add in chopped eggplant flesh, salt, and pepper. Sauté until the eggplant is tender and translucent for about 5 minutes more.
Add chopped rosemary and sauté for another minute. Transfer the eggplant to the bowl and stir to combine.
Divide the mixture among the eggplant shells.
Preheat the grill to medium and oil lightly. Place the stuffed eggplants on the grill and close the lid. Let them cook for about 8 to 10 minutes, or until the eggplant shells are tender.
If adding cheese, turn the grill off and lay slices on each eggplant, cutting to fit. Close the lid and let it melt for about 1 minute.
Serve warm and enjoy!
NOTES
Recipe makes 6 halves. Serving size is 2 halves.
Nutritional Information:
Carbs: 8.1 grams
Protein: 17.2 grams
Fat: 36.4 grams
Cals: 427
Fiber: 2.1 grams

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