Stuffed Eggplant

Prep + Cook Time: 35 minutes | Servings: 2

Ingredients

large eggplant

¼ medium yellow onion, diced

2 tbsp. red bell pepper, diced

1 cup spinach

¼ cup artichoke hearts, chopped

Instructions

1. Cut the eggplant lengthwise into slices and spoon out the flesh, leaving a shell about a half-inch thick. Chop it up and set aside.
2. Set a skillet over a medium heat and spritz with cooking spray. Cook the onions for about three to five minutes to soften. Then add the pepper, spinach, artichokes, and the flesh of eggplant. Fry for a further five minutes, then remove from the heat.
3. Scoop this mixture in equal parts into the eggplant shells and place each one in the fryer.
4. Cook for twenty minutes at 320°F until the eggplant shells are soft. Serve warm.