|2 servings||calories per servings 590||protein serving 20 g||carbs per serving 91 g||total fat per serving 19 g|
Roasting eggplant in the oven at high heat yields a flavorful, soft flesh that is wonderful when combined with wilted greens and wild rice scented with shallot, lemon zest and fresh parsley. Stirring in Gruyere cheese makes it all the more satisfying. Your stuffed eggplant shells make a beautiful presentation that is fancy enough for a special occasion, and any extra wild rice filling is excellent served to the side on its own!
|Nutrition Facts||/ Per Serving|
|Total Fat||19 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||91 g|
|Dietary Fiber||15 g|
• Heat oven to 425° F.
• Place a small saucepan over high heat. Add rice, bouillon cube, 1 3/4 cups water and 1 teaspoon olive oil.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is slightly firm, about 40 minutes.
• Let stand, covered, 5 minutes. Drain off any excess liquid.
MISE EN PLACE
• Halve eggplant lengthwise.
• Peel and mince shallot.
• Zest lemon. Cut lemon into wedges.
• Pick and chop parsley leaves.
• Discard any tough spinach stems.
• Shred cheese.
While rice cooks:
• Drizzle cut sides of eggplant with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt.
• Place cut-side down on a lined baking sheet. Bake 20 minutes.
• Using a sharp knife, carefully score around inside of eggplant, about 1/2-inch from the sides.
• Remove and chop the flesh. Reserve shells.
Place a sauté pan over medium heat. Add 1/2 teaspoon olive oil. When oil is hot, add shallot. Cook, stirring, until shallot is softened, about 2 minutes.
• Add chopped eggplant. Cook, stirring, about 1 minute.
• Season with 1/4 teaspoon kosher salt.
• Add spinach. Cook, stirring, until spinach is wilted, 2-3 minutes.
• Stir in lemon zest and parsley.
Fold rice and cheese into eggplant mixture.
• Divide rice mixture between eggplant shells.
• Serve with lemon wedges, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...