Roasted Eggplant, Tomato & Shrimp over Feta Cauliflower Rice

Preheat oven to 450. In baking pan, place 1 eggplant, chopped & 1 container grape tomatoes, halved. Toss in olive oil, garlic & salt & bake, checking every 20 minutes. In the meantime, saute 1 package of shrimp in garlic, olive oil & salt. When just cooked, add packaged, frozen or previosuly cooked cauliflower rice (1-2 cups per person). Stir, cover & cook about 5 minutes. When tomato & eggplant mixture is carmelized (about 30-40 min), add shrimp & rice, along with desired amount of crumbled feta. Broil 3-5 minutes & serve. Makes anywhere from 2-4 servings & will keep in fridge for 2-3 days.

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