Stuffed Eggplant w/ Cauliflower Rice & Shrimp

Sep 19, 2024

 by Raquel Johnson

Stuffed Eggplant w/ Cauliflower Rice & Shrimp

• 1 leanest / 3 Green / 2 Healthy fat / 3 Condiment (per serving)
• 4 servings

Ingredients:

• 1½ lbs. eggplant
• ½ tsp salt, divided
• 2½ tbsp extra virgin olive oil, divided
• 1¾ lbs. raw shrimp, peeled and deveined
• ⅛ tsp ground black pepper
• 2 cups riced cauliflower
• 3 scallions, trimmed and minced
• ½ cup plain, low-fat Greek yogurt
• ½ cup grated Parmesan cheese

Directions:

1. Cut each eggplant into 1½- to 3-inch rounds. Hollow out the eggplant rounds to make “cups” with a ½ inch-thick rim and bottom. Chop the scooped out flesh, and set aside.

2. Season the eggplants with half of the salt, and roast them in the oven at 450°F for about 18 minutes until partially cooked. Set aside, and allow to cool.

3. Meanwhile, prepare the stuffing by seasoning the shrimp with the remaining salt and black pepper.

4. Heat remaining oil in a non-stick skillet, and briefly stir-fry the shrimp until they are pink on the outside. Remove shrimp from skillet and set aside.

5. In the same skillet, heat the remaining oil and stir-fry the chopped eggplant flesh with the cauliflower rice over medium-high heat until tender, about two minutes. Add the scallions and continue to stir-fry for one minute.

6. In a mixing bowl, combine the stir-fried cauliflower with the shrimp, and add the yogurt. Fill the pre-cooked eggplant cups with the cauliflower mixture and top with parmesan cheese.

7. Bake in the oven at 450°F for about 10 to 15 minutes until heated through.