Stuffed Eggplant

By krystallondon

To make this recipe vegetarian, use tofu, a less expensive alternative to ground chicken.

Ingredients

• 2 medium eggplants
• 1 cup long-grain rice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 lb extra-lean ground chicken (or turkey)
• 1 28-oz can crushed tomatoes
• 1/2 cup grated Parmesan
• Chopped fresh parsley for garnish

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°F.

2. Cut off eggplant tops and slice in half lengthwise. Core, leaving about ½-inch of eggplant on the skin. Place into a casserole dish. Dice leftover eggplant into ½-inch pieces.

3. Bring a pot of salted water to a boil. Add rice and cook until almost done. Drain and set aside.

4. While rice is boiling, sauté garlic in oil. Add ground meat and brown. Then add diced eggplant and tomatoes. Season with salt and pepper. Cook for 5-7 minutes, then add rice and mix well.
5. Scoop meat mixture into eggplants and top with cheese.

6. Pour ½ cup water in the bottom of the dish, cover with aluminum foil and bake. Eggplants are done when fork tender, about 20 minutes.

7.Garnish with fresh parsley and serve.

Nutrients per serving: 557 calories, 14 g fat, 28 g protein, 77 g carbs, 4 g fibre.