Yay—warm weather has finally arrived
and summer is upon us! Let the grilling days begin!

If you’re like a lot of our New York
City clients, you are looking for delish items to grill that are a
little less meat-heavy but still pack in the protein. That’s one
reason why we love this recipe, it’s veggie-centric to keep it
nutrient and fiber-packed, but also protein-rich (thanks to the eggs)
to pack in satiety. Even those meat-loving hubby’s flip for this
grilled number!

Grilled Egg-plant

Serves 4

Ingredients:

2 medium eggplants (slightly less than
a pound, each)

6 seconds of oil spray

1/2 tablespoon olive oil

2 Anaheim chiles or 1 large jalapeno,
stemmed, seeded, and finely chopped

1 large shallot, finely chopped

4 garlic cloves, crushed and minced

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon crushed caraway seeds

1 teaspoon ground cumin

1/2 tablespoon crushed red pepper, or
more if you prefer spicier

1/2 teaspoon turmeric

3 teaspoons paprika (smoked or sweet is
fine, whichever you prefer)

3 1/2 cups tomatoes, cored and cut into
1 inch cubes

1 tablespoon tomato paste

1 teaspoon honey

1 teaspoon red wine vinegar

1/4 cup low-fat feta

2-1/2
tablespoons part-skim mozzarella cheese, shredded

4 Eggland’s Best eggs

Directions:

1. Preheat grill to
400 degrees Fahrenheit.

2. Place aluminum
foil on the grill. Spray with an even coat of oil spray.

3. Cut eggplants in half lengthwise. With a spoon, dig out the
insides of the eggplant, leaving about half an inch of flesh on the
skin.

4. Roughly chop the
eggplant flesh you removed from shells.

5. In a large bowl, combine eggplant flesh, oil, tomatoes, shallot,
garlic, spices, tomato paste, honey, feta, red wine vinegar and salt.
Add the mixture back into the eggplant shells.

6. Place stuffed eggplants on foil and close grill top. Let cook for
about 20-25 minutes, or until the eggplant shell has begun to soften
and edges become golden.

7. Remove from grill and create an indentation in the filling of each
eggplant half. (Be sure to make it large enough that the egg will
not slide out). Crack one egg into each indentation. Use a spatula
to spread the egg whites out a bit.

8. Sprinkle with
cheese.

9. Place back on the grill and close the cover. Let cook until the
egg is cooked to your liking, usually at least 10 minutes.

Serves 4

Per Serving: 191 Calories, 19 g
carbohydrate, 9 g fat, 12 g protein, 9 g fiber, 564 mg sodium

The Nutrition Twins work with Eggland’s
Best eggs to help people get more nutrients.