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  • 2 medium Eggplant
  • 1/2 tsp Salt Divided
  • 21/2 tbsp Extra Virgin Olive Oil Divided
  • 13/4 lbs Raw Shrimp
  • 1/8 tsp Black Pepper
  • 2 cup Frozen Riced Cauliflower
  • 3 stalk Scallions Minced
  • 1/2 cup Low-fat Greek Yogurt
  • 1/2 cup Parmesan Cheese Grated
  • 1
  • 3
  • 2
    Healthy Fat
  • 3


  1. Preheat oven to 450*F.
  2. Cut each eggplant into 8, 11/2- to 3-inch rounds. Hollow out the eggplant rounds to make "cups" with a 1/2 inch-thick rim and bottom. Chop the scooped out flesh, and set aside.
  3. Season the eggplants with 1/4 teaspoon salt (optional), and roast them in the oven at 450*F for about 18 minutes until partially cooked. Set aside, and allow to cool.
  4. While eggplant is cooking prepare the stuffing by seasoning the shrimp with the remaining salt (optional) and black pepper.
  5. Heat 1 tablespoon of oil in a non-stick skillet, and briefly stir-fry the shrimp (peeled and deveined) until they are pink on the outside. Remove shrimp from skillet and set aside.
  6. In the same skillet, heat the remaining oil and stir-fry the chopped eggplant flesh with the cauliflower "rice" over medium-high heat until tender, about 2 minutes. Add the scallions and continue to stir-fry for 1 minute.
  7. Bake in the oven at 450*F for about 10 to 15 minutes until heated through.

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