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Stuffed Eggplant Recipe

These deep purple-hued veggies (or fruits, if you want to get technical) are ripe for the picking in July through October.

Besides being beautiful, eggplants are a good source of fiber, antioxidants, and vitamins. If you’re looking for a few fresh recipes to test out, we’ve picked four zesty options to spruce up your summer meals.

Stuffed Eggplant

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Recipe by Nutrition WorldCourse: DinnerCuisine: American
Servings

2

servings

    With succulent chicken and a mix of fresh veggies, this hearty meal is ideal for a summertime dinner party.

    Ingredients

    • 1

      medium eggplant

    • 1 cup

      water

    • 1 tablespoon

      olive oil

    • 6 ounces

      boneless, skinless chicken breast, cut into strips ½ inch wide and 2 inches long

    • ¼ cup

      onion, chopped

    • ¼ cup

      red, green, or yellow bell peppers, chopped

    • 1 cup

      canned unsalted tomatoes, drained except for ¼ cup liquid

    • ¼ cup

      celery, chopped

    • ½ cup

      fresh mushrooms, sliced

    • 1 cup

      whole-wheat bread crumbs

    • freshly ground black pepper, to taste

    Directions

    • Heat the oven to 350°F and coat a baking dish with cooking spray.

    • Cut the ends off the eggplant and cut in half lengthwise. Remove the pulp and leave a shell about ¼-inch thick. Add the shells to the baking dish along with water. Dice the eggplant pulp and reserve for later. 

    • In a nonstick frying pan, heat the olive oil over medium-high and cook the chicken strips about 5 minutes or until the chicken is lightly browned and no longer pink. 

    • Add the diced eggplant, onion, peppers, tomatoes, reserved tomato juice, celery, and mushrooms to the chicken, reduce the heat, and simmer about 10 minutes or until the vegetables are tender. Add the bread crumbs and black pepper, and add half the mixture into each eggplant shell. 

    • Cover and bake about 15 minutes or until the eggplant is softened and the stuffing has warmed. Serve immediately.

    Nutrition Facts (per serving):

    • Calories—346 | Total Fat—10g | Saturated Fat—2g | Sodium—200mg | Carbohydrate—37g | Sugar —14g | Protein—27g

    Facts about Eggplants

    How to Choose:

    Look for eggplants that are firm to the touch. There shouldn’t be any shriveling or soft spots, and they should feel dense and heavy for their size. Also make sure the stem and leaves are fresh and bright green.

    Storing Wisdom:

    Place your eggplants in a perforated plastic bag and store them in your refrigerator’s vegetable drawer. They’ll stay fresh for about five days before becoming bitter.

    Did you know?

    Eggplants belong to the nightshade family, which also includes white potatoes, tomatoes, and more than 2,500 other plant species (most of which are toxic and inedible). 

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