Spinach & Roasted Red Pepper Grilled Eggplant Boats

  • U Serves 2 People
  • P Prep: 00:01
  • P Cook: 00:05
Spinach & Roasted Red Pepper Grilled Eggplant Boats

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 48

Calories from Fat 8

% Daily Values*

Total Fat 0.91

1.40%

Saturated Fat 0.14

0.70%

Polyunsaturated Fat 0.20

Monounsaturated Fat 0.43

Cholesterol 0.00

0.00%

Sodium 50.83

2.12%

Potassium 442.58

Total Carbohydrate 10.03

3.34%

Dietary Fiber 5.45

21.80%

Sugars 3.62

Protein 2.06

Vitamin A 141.75%

Vitamin C 40.33%

Calcium 8.75%

Iron 13.38%

* Nutritional Values are estimated and may vary

³ Description

A Quick & Simple Side Dish made in 5 minutes!

² Ingredients

  •  0.15 tsp Garlic Powder
  •  1/2 eggplant, unpeeled (approx 1-1/4 lb) Eggplant
  •  1 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
  •  0.1 serving (serving = 1 tbsp) Colavita Aged Balsamic Vinegar
  •  1.5 cup Baby Spinach
  •  1/4 tsp Extra Virgin Olive Oil
   

q Directions

Cut a mini Eggplant in half, lengthwise, scoop out middle with a spoon to make room for filling.

Brush with a drop of Extra Virgin Olive Oil & place (inside down) on a hot grill pan for about 3-5 minutes.

In a saute pan, add:

1/4 Teaspoon EVOO

The scooped out Eggplant, chopped

1 1/2 Handfuls Chopped Baby Spinach

1/4 of a Roasted Red Pepper, chopped

Sprinkle with Black Pepper & Garlic Powder

Cook until Spinach wilts, but is still bright green

Fill Eggplants & drizzle with Balsamic Vinegar

**ChefTiffy Tip**

To make perfect grill marks, don’t move the eggplants once placed on the grill!

Recipe Provided by @chef_tiffy

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