Shrimp and Ricotta Stuffed Eggplant

By sexyswamprat

  • 1 whole eggplant , about 1 pound

  • 1/3 cup Cheese, feta, crumbled

  • 1/3 cup Cheese, ricotta, whole milk

  • 6 oz Shrimp, mixed species, drained, 4.5oz can , drained

  • 1 fresh green onions , chopped

  • 1 tbsp fresh lemon juice

  • 3 medium red bell peppers , cut into strips lengthwise (roasted)

  • 2 oz romaine lettuce leaf

  • 6 tsp lowfat plain yogurt

  • 3 tsp chopped parsley , fresh

  1. Preheat broiler.

  2. Spray nonstick cooking spray onto a baking sheet.

  3. Cut ends off eggplant and then cut lengthwise into 6 slices.

  4. Place eggplant slices onto baking sheet and lightly spray with nonstick cooking spray.

  5. Broil until brown, flip and broil other side until brown. Remove and place on paper towels.

  6. In a small bowl, mix the feta, ricotta, shrimp, onion, and lemon juice.

  7. Place red pepper strips in a single layer on the large end of the eggplant slice.

  8. Spoon shrimp mixture on the narrow end, and carefully begin to roll from that end.

  9. Place eggplant roll, seam side down on plates lined with lettuce.

  10. Serve with 1 teaspoon of yogurt and 1/2 teaspoon of parsley.

Nutritional Facts

Makes 6 servings
Amount Per Serving
Calories 129.1
Total Carbs 10.7g
Dietary Fiber 4.5g
Sugars 5.6g
Total Fat 4.5g
Saturated Fat 2.6g
Unsaturated Fat 1.9g
Potassium 378.2mg
Protein 12.1g
Sodium 395.7mg
Dietary Exchanges
1/2 Fat
1/2 Meat
2 Vegetable
1 Very Lean Meat

dinner carbs under 45g shrimp fish and seafood eggplant feta cheese ricotta bell peppers calcium cheese omega 3 gluten free vitamin d anti inflammatory broil main dish

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