4 Eggland's Best eggs (We use Eggland's Best eggs because they have 25% less saturated fat than ordinary eggs)
Instructions
Directions:
Preheat grill to 400 degrees Fahrenheit.
Place aluminum foil on the grill. Spray with an even coat of oil spray
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.
Roughly chop the eggplant flesh you removed from shells.
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.
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.
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.
Sprinkle with cheese.
Place back on the grill and close the cover. Let cook until the egg is cooked to your liking, usually at least 10 minutes.
Nutrition Information
Serving size: 191 Fat: 9 g Carbohydrates: 19 g Sodium: 564 mg Fiber: 9 g Protein: 12 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/grilled-egg-plant/