Stuffed Eggplant with Fennel and White Beans
Ingredients
2 medium to large eggplants
2 tbsp plus 1 tsp extra virgin olive oil
1 fennel bulb, sliced thin (we used a mandolin)
1 tsp oregano
1 tsp thyme
1 tsp garlic powder ( you can sub for minced garlic)
¼ tsp salt
1-15 oz can white beans (or cannellini beans), rinsed and drained
15-20 grape tomatoes, sliced in half
1 tbsp balsamic vinegar
Fresh Chopped parsley to garnish (optional)
Directions
Preheat the oven to 400F. Line a baking sheet with parchment paper
Slice the eggplants lengthwise, score the flesh in a diamond pattern, without poking the skin. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper. Bake for 30 minutes, or until the eggplant is tender
In the meantime, heat 1 tablespoon of the olive oil in a large non stick skillet. Add the fennel, oregano, thyme, garlic powder and salt and cook over medium-high heat for 5 minutes, until it starts to caramelize. Add ½ cup water and continue cooking for another 5 minutes, until the fennel starts to soften
Add the beans, grape tomatoes and balsamic vinegar and cook for an additional 5 minutes
Top the roasted eggplant with the fennel and white bean mixture and serve warm
Nutrition
Serving Size: 1 eggplant half Calories: 223 Sugar: 6.1 Sodium: 521 Fat: 7.7
Saturated Fat: 1.1 Unsaturated Fat: 6.2 Trans Fat: 0 Carbohydrates: 32.6 Fiber: 9.5
Protein: 9.2 Cholesterol: 0