This is a wonderful “Meatless” Monday dish or for any other day you decide to go meatless. Light and flavorful and just totally super healthy.
3 graffiti eggplants cut in half lengthwise.
1/2 lb fresh baby spinach
3 cloves garlic grated
1 medium shallot diced
2 teaspoons smoked paprika
3/4 cup roasted sunflower seeds
Salt and pepper
Freshly grated parmigiano
Lemon juice freshly squeezed
Preheat oven at 400
Cut eggplant in half lengthwise. Hollow out middle of eggplant. Dice eggplant small. In a large skillet on med high heat, heat 2 drizzles olive oil and grated garlic and shallot. Add diced eggplant, salt and pepper and sautée till softened about 6 to 8 mins. Next add in baby spinach and smoked paprika. Sautée spinach another 2 mins till slightly whilted. Add in roasted sunflower seeds and check for seasoning. Stir and fill each hollowed out eggplant with about 1/4 cups of mixture in each. Sprinkle on some grated parmigiano and about 1 tablespoon of freshly squeezed lemon juice on each. Bake at 400 for about 35 to 40 mins till outer part is soft and top is browned. Remove and serve and add a little bit of freshly grated parm to tops.
Cooking time: 50 mins to and hr
Serves 5 peeps.