Mediterranean Stuffed Eggplant

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.9
  • Total Fat: 10.2 g
  • Cholesterol: 51.7 mg
  • Sodium: 496.0 mg
  • Total Carbs: 48.8 g
  • Dietary Fiber: 14.0 g
  • Protein: 24.1 g

View full nutritional breakdown of Mediterranean Stuffed Eggplant calories by ingredient


Introduction

Eggplant halves overstuffed with a mixture of barley, ground turkey, tomatoes, and other healthy ingredients. Large porition and very delicious! Eggplant halves overstuffed with a mixture of barley, ground turkey, tomatoes, and other healthy ingredients. Large porition and very delicious!
Number of Servings: 4

Ingredients

    2 medium Italian Eggplants (about 1 lb each)
    Nonstick PAM Spray
    8 oz. ground turkey or chicken
    2 medium bell peppers, chopped (yellow or red)
    1 cup sweet onion, chopped
    2 tsp minced garlic
    1 can (14 1/2 oz) diced tomatoes
    1 cup water
    1/2 cup raw pearl barley
    3 cups baby spinach
    3 Tbsp chopped fresh Basil
    1/2 cup grated Parmesan Cheese

Directions

1. Line a baking sheet with foil. Halve eggplants lengthwise, scoop out flesh with spoon and leave a 1/2 inch thick shell. Coat eggplants with non-stick spray, invert on baking sheet and broil for 12 minutes. Chop scooped eggplant

2. Over medium-high heat, cook chicken, peppers, onion, garlic, and chopped eggplant for 4 minutes. Add tomtaoes, water, and barley. Reduce heat and cover. Simmer for 25 minutes or until barley is tender.

3. Stir spinach and basil into chicken mixture. Heat until spinach is wilted and then spoon into eggplant halves. Sprinkle with cheese and serve warm.

Number of Servings: 4

Recipe submitted by SparkPeople user AMYMCD83.