Italian Eggplant with Millet and Pepper Stuffing


Italian Eggplant with Millet and Pepper Stuffing
Italian Eggplant with Millet and Pepper Stuffing Photo
Italian Eggplant with Millet and Pepper Stuffing

YIELD Makes 4 servings


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


  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.
This recipe appears in: Stuffing
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
Vegetable 1
Starch 1
Fat 1/2
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