Red Currant-Stuffed Eggplant

6 ingredients
1 steps

Ingredients

  • 4 None small eggplants, halved lengthwise, pulp scooped out leaving a 1/4 inch border
  • 2 tbsp lemon juice
  • 2 1/2 oz low-fat cream cheese
  • 1/2 cup low-fat yogurt
  • 2/3 lb red currants
  • None None fresh oregano, for garnish

Directions

  1. 1
    Preheat the oven to 400°F. Brush a baking tray with oil. Sprinkle the eggplants with lemon juice and season with salt. Mix the cream cheese and yogurt, season with salt then fold in the red currants. Fill the eggplants then place on the prepared pan and bake for 25 mins. Garnish with oregano.

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