Mediterranean eggplants

Mediterranean eggplants

Mediterranean eggplants

45 minutes

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Details
  • Serving Size:   4
  • Weight Watchers:   18 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 50 g almonds, ground
  • 4 Tbs homemade bread crumbs
  • 1 egg
  • 4 small eggplants
  • 50 g feta cheese, crumbled
  • Fresh dill, chives or basil, chopped
  • 100 g mozzarella cheese, coarsely grated
  • 2 tablespoons olive oil
  • ½ tsp pepper
  • 350 g fresh sausage without the casing, approximately 8 links
Instructions

Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.With a spoon, stuff the eggplants.

Sprinkle with breadcrumbs (about tablespoon on each eggplant) and olive oil.

Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230C.

Serve hot, sprinkled with fresh, chopped dill, chives or basil.

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