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Mediterranean Stuffed Eggplant  (Not yet rated)

An explosion of veggie tastes

Cal: 326 Fat: 6g Carbs: 53g Protein: 22g Fiber: 22g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 4 eggplant ; small
  • 8 ounces chicken
  • 2 green bell pepper ; medium
  • 1 onions ; medium
  • 2 teaspoons garlic
  • 1 tomatoes ; 14 oz. can
  • 1 cup water
  • 1/2 cup barley
  • 2 cups spinach
  • 3 tablespoons basil
  • 2 tablespoons romano cheese
  • In My Kitchen

  • You will also need: baking sheet


    Line a rimmed baking sheet with foil. Halve eggplants lengthwise, scoop out flesh leaving a half inch thick shell. Coat with non-stick spray. Invert on baking sheet. Chop up scooped out eggplant. Coat a large skillet with spray. Over medium heat cook chicken, peppers, onion, chopped eggplant and garlic 4 minutes. Add tomatoes, water, and barley. Reduce heat and cover for 25 mins or until barley is tender. Meanwhile, broil eggplant shells for 12 mins. or until charred and soft. Turning once. Stir spinach and basil into chicken mixture, spoon into eggplant halves and top with Romano cheese.

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