Perfectly roasted and filled with nutrient-rich veggies, stuffed eggplant is a perfect fresh and fibrous meal even if you’re not vegetarian! This meatless masterpiece is bursting with succulent Greek flavors to keep you satisfied!
Ingredients
- 1 large eggplant
- 2 tablespoons unsalted butter
- ¼ medium yellow onion, diced
- ¼ cup chopped artichoke hearts
- 1 cup fresh spinach
- 2 tablespoons diced red bell pepper
- ½ cup crumbled feta
How to Make It
- Slice eggplant in half lengthwise and scoop out flesh, leaving enough inside for shell to remain intact. Take eggplant that was scooped out, chop it, and set aside.
- In a medium skillet over medium heat, add butter and onion. Sauté until onions begin to soften, about 3–5 minutes. Add chopped eggplant, artichokes, spinach, and bell pepper. Continue cooking 5 minutes until peppers soften and spinach wilts. Remove from the heat and gently fold in the feta.
- Place filling into each eggplant shell and place into the air fryer basket.
- Adjust the temperature to 320°F and set the timer for 20 minutes.
- Eggplant will be tender when done. Serve warm.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 291 kcal Calories from Fat: 168.3 kcal |
|
% Daily Value*
|
| Total Fat 18.7 g 53% |
Trans Fat 0.0 g |
Sodium 374 mg 6% |
carbohydrates 22.6 g 17% |
Dietary Fiber 10.8 g 28% |
Sugars 12.5 g 14% |
Protein 9.4 g 19% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
