Stuffed Eggplant

Recipe Ingredients

1		Eggplant (medium)
1		Boneless skinless chicken breast
2 tablespoons	30ml	Oil
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	36g / 1.3oz	Chopped bell pepper
1 cup	62g / 2.2oz	Canned tomatoes
1/4 cup	15g / 0.5oz	Liquid from tomatoes
1/4 cup	27g / 1oz	Chopped celery
1/2 cup	118ml	Sliced mushrooms
1 cup	146g / 5.1oz	Bread crumbs
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Cut eggplant in half. Scoop out the pulp and chop it. Leave a shell 1/4-inch thick. Cut the chicken breast into thin strips and saute it in the oil.

Chop and slice all of the vegetables. Add the eggplant, vegetables and liquid to the chicken. Simmer, covered until tender. Add bread crumbs, salt and pepper and stir until mixed. (Other good seasonings for this dish include tarragon and lemon or cajun spices.)

Fill eggplant shells with the mixture. Place eggplant in a casserole dish with a little water. Cover with foil and bake until thoroughly heated -- about 15 minutes.

This recipe yields 2 servings.

Nutritional Analysis Per Serving: Calories 490; Fat (grams) 21; Percent calories from fat 38; Percent polyunsaturated 12; Percent saturated 6; Percent monounsaturated 20; Cholesterol (milligrams) 42; Sodium (milligrams) 675; Protein (grams) 24; Carbohydrate (grams) 52; Fiber (grams) 4.

Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

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