Best Ww 2 Points Stuffed Eggplant Aubergine Recipes

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WW 2 POINTS - JAPANESE GRILLED EGGPLANT (AUBERGINE)



Ww 2 Points - Japanese Grilled Eggplant (Aubergine) image

Make and share this Ww 2 Points - Japanese Grilled Eggplant (Aubergine) recipe from Food.com.

Provided by mariposa13

Categories     Vegetable

Time 24m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium eggplants, Japanese (about 1 lb. sliced crosswise on the diagonal into 1/2-inch-thick pieces)
cooking spray (5 one-second sprays per serving)
2 tablespoons low sodium soy sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons rice wine vinegar
1 teaspoon gingerroot, freshly grated
1/4 teaspoon minced garlic
1/4 cup scallion, thinly sliced on the diagonal

Steps:

  • Preheat outdoor grill, stove-top grill pan or broiler.
  • Coat eggplant with cooking spray. (Note: If you can't find any Japanese eggplants, buy regular eggplants that are small in size.).
  • Grill or broil eggplant turning as needed until lightly charred and tender, about 7 to 9 minutes.
  • Whisk soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended.
  • Drizzle over grilled eggplant and sprinkle with scallions.
  • 2 points per serving - Yields about 3/4 cup per serving.

WW 2 POINTS STUFFED EGGPLANT (AUBERGINE)



Ww 2 Points Stuffed Eggplant (Aubergine) image

Make and share this Ww 2 Points Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parrot Head Mama

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 -4 ounces baby eggplants
1 teaspoon olive oil
1 tablespoon chopped onion
1 tablespoon chopped bell pepper
1 minced garlic clove
1/4 cup part-skim ricotta cheese
1 egg
2 tablespoons seasoned dry bread crumbs
2 ounces shredded fat free mozzarella cheese
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut eggplants in half lengthwise, scoop out pulp and chop, reserve shells.
  • Heat oven to 350 dregrees.
  • In small skillet, heat oil and add onion, pepper, chopped eggplant pulp, garlic and saute til tender.
  • Remove from heat, stir in ricotta, then egg, then breadcrumbs, then seasonings.
  • Spray 10x6 pan and spoon mixture into each eggplant shell.
  • Place shells in pan.
  • Bake about 25 minutes.
  • Remove and sprinkle each with mozzaerlla.
  • Broil until cheese is melted.

Nutrition Facts : Calories 91, Fat 3.8, SaturatedFat 1.4, Cholesterol 60.2, Sodium 351.4, Carbohydrate 5.4, Fiber 1.1, Sugar 1.1, Protein 8.6

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