LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP

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If you’re looking for a delicious and easy appetizer, this Stuffed Eggplant with Cauliflower Rice & Shrimp recipe is perfect. Our family can’t get enough of it!

Do you wish you could eat American food every day? Make this low-calorie, delicious Stuffed Eggplant with Cauliflower Rice & Shrimp dish to give you and your family a hearty American meal that is healthy, on track, and satisfying!

LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP

INGREDIENTS

• 2 medium Eggplant
• 1/2 tsp Salt divided
• 21/2 tbsp Extra Virgin Olive Oil divided
• 13/4 lbs Raw Shrimp
• 1/8 tsp Black Pepper
• 2 cup Frozen Riced Cauliflower
• 3 stalk Scallions minced
• 1/2 cup Low-fat Greek Yogurt
• 1/2 cup Parmesan Cheese grated

LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP

INSTRUCTIONS

1. Preheat oven to 450*F.
2. Cut the eggplants into 8 rounds that are 1.5 to 3 inches big. Carve out the center of the rounds so that you have “cups” with rims and bottoms that are only 0.5 inches thick . Put the chopped flesh aside in a bowl.
3. Season with 1/4 teaspoon salt (optional), and roast at 450°F for 18 minutes, or until half-cooked. Set aside to cool after cooking.
4. Prepare the stuffing while the eggplant is cooking by dusting the shrimp with extra salt and black pepper.
5. In a non-stick skillet, heat 1 tablespoon of oil and stir-fry the shrimp (peeled and deveined) until they are pink on the outside. Then remove them from the skillet and set them aside.
6. In a separate skillet, heat the oil and add in the eggplant flesh with the cauliflower “rice.” Stir-fry over medium-high heat until tender, for about two minutes. After that, add in the scallions and continue to stir fry for one more minute.
7. Bake at 450*F for 10-15 minutes or until heated through.