Recipe By Lucy Leraci
Photography by James Tse
First published in Wish September 2006
food
Stuffed Eggplant
To make this recipe vegetarian, use tofu, a less expensive alternative to ground chicken.
Ingredients
| 2 | medium eggplants |
| 1 cup | long-grain rice |
| 3 | cloves garlic, minced |
| 2 tbsp | olive oil |
| 1 lb | extra-lean ground chicken (or turkey) |
| 1 | 28-oz can crushed tomatoes |
| ½ cup | grated Parmesan |
| Chopped fresh parsley for garnish |
Instructions
- Preheat oven to 400°F. Cut off eggplant tops and slice in half lengthwise. Core, leaving about ½-inch of eggplant on the skin. Place into a casserole dish. Dice leftover eggplant into ½-inch pieces.
- Bring a pot of salted water to a boil. Add rice and cook until almost done. Drain and set aside. While rice is boiling, sauté garlic in oil. Add ground meat and brown. Then add diced eggplant and tomatoes. Season with salt and pepper. Cook for 5-7 minutes, then add rice and mix well.
- Scoop meat mixture into eggplants and top with cheese. Pour ½ cup water in the bottom of the dish, cover with aluminum foil and bake. Eggplants are done when fork tender, about 20 minutes. Garnish with fresh parsley and serve.
Nutritional information
Nutrients per serving: 557 calories, 14 g fat, 28 g protein, 77 g carbs, 4 g fibre.
Comment on "Stuffed Eggplant"
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Susan C writes:
This Eggplant recipe sounds great although I think the calories and fat could be reduced if you use only 1/2 pound of ground lean chicken and add 1 1/2 cups of vegetables.
I will try this one.
—posted December 4, 2008 at 3:24 p.m.
Emmanuelle Hertel writes:
This recipe is wonderful; I actually make it vegetarian with quinoa instead of rice and using lots of vegetables (the eggplant, onion, garlic, zucchini, fresh tomatoes, peppers, and sometimes mushrooms), like a ratatouille, and with a bit of tomato sauce mixed in. I also like to crumble goat's cheese or feta right into the mixture as well as sprinkling parmesan (or asiago, or even sharp cheddar) on top. Delicious! Thanks for the jumping-off point! :)
—posted June 17, 2009 at 7:10 p.m.
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