Italian Eggplant with Millet and Pepper Stuffing
the Editors of Publications International, Ltd.

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
- Cook and stir millet in large heavy skillet over medium heat 5 minutes or until golden. Transfer to small bowl; set aside.
- 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.
- 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.
- 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.
- 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 |
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