Italian Eggplant with Millet and Pepper Stuffing
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Italian Eggplant with Millet and Pepper Stuffing." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/italian-eggplant-with-millet-and-pepper-stuffing-recipe.htm> 24 July 2008.

Italian Eggplant with Millet and Pepper Stuffing
Yield: Makes 4 servings
Ingredients:
1/4
cup uncooked millet
1/4
cup chopped red bell pepper, divided
1/4
cup chopped green bell pepper, divided
2
small eggplants (about 3/4 pound total)
1
teaspoon olive oil
1
clove garlic, minced
1-1/2
cups fat-free reduced-sodium chicken broth
1/2
teaspoon ground cumin
1/2
teaspoon dried oregano
1/8
teaspoon red pepper flakes
Preparation:
1.
Cook and stir 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 about 1/4-inch-thick shell. Reserve shells; chop eggplant flesh. Combine 1 teaspoon red bell pepper and 1 teaspoon 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 stir about 8 minutes or until eggplant is tender.
4.
Stir in toasted millet, chicken broth, cumin, oregano and red pepper flakes. Bring to a boil over high heat. Reduce heat to medium-low. Cook, covered, 35 minutes or until all liquid has been absorbed and millet is tender. Remove from heat; let stand, covered, 10 minutes. Preheat oven to 350°F. Pour 1 cup water into 8-inch square baking pan.
5.
Fill reserved eggplant shells with eggplant-millet mixture. Sprinkle shells with reserved chopped bell peppers, pressing in lightly. Carefully place filled shells in prepared pan. Bake 15 minutes or until heated through.
Nutritional Information:
| Serving Size: 1/2 eggplant with stuffing | |
| Fiber | 7 g |
| Carbohydrate | 20 g |
| Cholesterol | 9 mg |
| Saturated Fat | <1 g |
| Total Fat | 3 g |
| Calories from Fat | 18 % |
| Calories | 122 |
| Protein | 6 g |
| Sodium | 99 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1 |
| Fat | 1/2 |
This recipe appears in: Stuffing
