Italian Eggplant with Millet & Pepper Stuffing
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup uncooked millet2 Small eggplants (about 3/4 pound total)1/4 cup chopped red bell pepper, divided1/4 cup chopped green bell pepper, divided1 teaspoon olive oil1 clove garlic, minced1 1/2 cups vegetable broth1/2 teaspoon ground cumin1/2 teaspoon dried oregano
1. Cook and stire millet in large heavy skillet over medium heat 5 minutes or until golden. Transfer to small bowl; set aside
2. Cut eggplants lengthwise into halves. Scoop out flesh, leaving 1/4 inch thick shell. Reserve shells; chop eggplant flesh. Combine 1 tablespoon red bell pepper and 1 tablespoon green bell pepper in small bowl; set aside.
3. Heat oil in same skillet over medium heat. Add chopped eggplant, remaining red and green bell pepper and garlic; cook and stire about 8 minutes or until eggplant is tender. Transfer to Slow Cooker. Add millet, broth, cumin, oregano; mix well. Cover; cook on LOW 41/2 hrs or until all liquid is absorbed and millet is tender.
4. Fill eggplant shells with millet mixture. Sprinkle with reserved bell peppers. Carefully place filled shells in Slow Cooker. Turn Slow Cooker to HIGH. Cover; cook on HIGH 1 1/2 to 2 hrs.
Serving Size: fill eggplant shells with millet mixture. Sprinkle with reserved bell pappers.
Number of Servings: 4
Recipe submitted by SparkPeople user BATTAT.
2. Cut eggplants lengthwise into halves. Scoop out flesh, leaving 1/4 inch thick shell. Reserve shells; chop eggplant flesh. Combine 1 tablespoon red bell pepper and 1 tablespoon green bell pepper in small bowl; set aside.
3. Heat oil in same skillet over medium heat. Add chopped eggplant, remaining red and green bell pepper and garlic; cook and stire about 8 minutes or until eggplant is tender. Transfer to Slow Cooker. Add millet, broth, cumin, oregano; mix well. Cover; cook on LOW 41/2 hrs or until all liquid is absorbed and millet is tender.
4. Fill eggplant shells with millet mixture. Sprinkle with reserved bell peppers. Carefully place filled shells in Slow Cooker. Turn Slow Cooker to HIGH. Cover; cook on HIGH 1 1/2 to 2 hrs.
Serving Size: fill eggplant shells with millet mixture. Sprinkle with reserved bell pappers.
Number of Servings: 4
Recipe submitted by SparkPeople user BATTAT.
Nutritional Info Amount Per Serving
- Calories: 53.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 359.9 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 2.4 g
- Protein: 1.4 g
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