[brittney]

Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Serving Size: 1/2 stuffed eggplant

Ingredients:

• 2 medium eggplants, halved and scooped out (save flesh)
• 1 lb fresh crab meat
• 1 avocado, diced
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon, juiced
• Black pepper and salt substitute to taste

Preheat oven to 375°F. Scoop out eggplant flesh, chop, and set aside. Drizzle olive oil on the eggplant halves and roast for 15 minutes. Sauté onion, garlic, and eggplant flesh until soft. Mix crab, avocado, spinach, and lemon juice in a bowl. Stuff eggplant halves with crab mixture and bake for an additional 10 minutes.

Nutritional Facts (Per Serving):

Calories: 230
Protein: 18g
Fat: 13g
Carbohydrates: 14g
Fiber: 7g
Net Carbs: 7g
Sugar: 3g
Iron: 3mg
Sodium: 320mg
Potassium: 900mg
Cholesterol: 60mg