Oven Eggplant – Vegetarian Cooking For Diabet

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Servings: 2 Difficulty: Intermediate
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Creamy stuffed eggplant halves with a light tomato and herb filling, baked to perfection.
Oven Eggplant - Vegetarian Cooking for Diabet recipe image

This comforting stuffed eggplant recipe offers a delicious, low-calorie alternative to heavy lasagna or casserole dishes. The tender eggplant skins act as edible bowls for a creamy, savory filling made with low-fat cottage cheese, fresh herbs, and a touch of tomato sauce. It’s an excellent choice for diabetic-friendly meal planning, providing high fiber and protein without the sugar spike. The combination of basil, oregano, and bay leaf adds aromatic depth, while a sprinkle of provolone cheese provides a satisfying finish. Perfect for a light dinner or a hearty side dish, this meal comes together easily with pantry staples. Serve it warm with a fresh green salad for a complete, balanced plate that feels indulgent yet healthy.

Oven Eggplant - Vegetarian Cooking for Diabet recipe image
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Oven Eggplant – Vegetarian Cooking For Diabet

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 47.0

Description

This comforting stuffed eggplant recipe offers a delicious, low-calorie alternative to heavy lasagna or casserole dishes. The tender eggplant skins act as edible bowls for a creamy, savory filling made with low-fat cottage cheese, fresh herbs, and a touch of tomato sauce. It&# 226;ÂÂs an excellent choice for diabetic-friendly meal planning, providing high fiber and protein without the sugar spike. The combination of basil, oregano, and bay leaf adds aromatic depth, while a sprinkle of provolone cheese provides a satisfying finish. Perfect for a light dinner or a hearty side dish, this meal comes together easily with pantry staples. Serve it warm with a fresh green salad for a complete, balanced plate that feels indulgent yet healthy.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  2. Bring a large pot of water to a boil. Add the whole eggplant and cook for 5 minutes to soften the flesh.
  3. Drain the eggplant and let it cool enough to handle. Cut it in half lengthwise.
  4. Use a spoon to scoop out the soft interior flesh, leaving about a 1/2-inch thick shell for each half. Set the shells aside.
  5. In a mixing bowl, mash the scooped eggplant flesh with the cottage cheese, chopped onion, ground bay leaf, basil, oregano, and tomato sauce until well combined.
  6. Place the eggplant shells cut-side up in a baking dish. Add a tablespoon of water to the bottom of the dish to keep the eggplant moist during baking.
  7. Spoon the cottage cheese mixture evenly into the eggplant shells.
  8. Cover the dish with foil and bake for 15 minutes.
  9. Remove the foil and sprinkle the top with wheat germ and shredded provolone cheese.
  10. Bake uncovered for another 5 minutes, until the cheese is melted and slightly golden.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 47.0kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.8g4%
Cholesterol 5.2mg2%
Sodium 147.3mg7%
Total Carbohydrate 4.5g2%
Dietary Fiber 1.5g6%
Sugars 2.2g
Protein 4.1g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, stuffed, vegetarian, diabetic-friendly, low-fat, cottage cheese, herbs, baked, healthy dinner, side dish, provolone, tomato sauce, easy recipe, fiber-rich, oven-baked, mediterranean, light meal, comfort food, gluten-free option, low-carb
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