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.