Recipes for a Healthy Heart – Stuffed Eggplant
Ingredients
- 1 medium eggplant
- 1 cup water
- 2 tablespoons olive oil
- 100 grams boneless chicken breast, cut into strips 1⁄2 inch wide and 2 inches long
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped red, green or yellow bell peppers
- 1 cup cubed tomatoes soaked in 1⁄4 cup water
- 1⁄4 cup chopped coriander
- 1⁄2 cup sliced fresh mushrooms
- 1 cup whole wheat bread crumbs
- Freshly ground black pepper, to taste
Directions
- Preheat the oven to 350 F
- Lightly coat a baking dish with oil spray.
- Trim the ends off the eggplant and cut in half lengthwise.
- Using a spoon, scoop out the pulp, leaving a shell 1/4-inch thick.
- Place the shells in the baking dish and add the water to the bottom of the dish.
- Chop the eggplant pulp into cubes. Set aside.
- In a large, non-stick frying pan, heat the olive oil over medium-high heat. Add the chicken strips and sauté until the chicken is lightly browned and no longer pink, about five minutes.
- Add the diced eggplant, onion, peppers, tomatoes, coriander and mushrooms to the chicken. Reduce heat and simmer until the vegetables are tender, about 10 minutes.
- Stir in the bread crumbs and black pepper. Scoop half of the mixture into each eggplant shell.
- Cover with aluminium foil and bake until the eggplant is softened and the stuffing is warmed through, about 15 minutes.
- Transfer the eggplant to warmed individual plates and serve immediately.