Italian

Mediterranean Stuffed Eggplant is for Dinner.

Mediterranean Stuffed Eggplant takes 20 minutes to prepare.

Mediterranean Stuffed Eggplant takes 25 minutes to cook.

Mediterranean Stuffed Eggplant makes 4 servings.

The ingredients for Mediterranean Stuffed Eggplant are:

2 medium Italian Eggplants (about 1 lb each)
Nonstick PAM Spray
8 oz. ground turkey or chicken
2 medium bell peppers, chopped (yellow or red)
1 cup sweet onion, chopped
2 tsp minced garlic
1 can (14 1/2 oz) diced tomatoes
1 cup water
1/2 cup raw pearl barley
3 cups baby spinach
3 Tbsp chopped fresh Basil
1/2 cup grated Parmesan Cheese

Here is how you make Mediterranean Stuffed Eggplant:

1. Line a baking sheet with foil. Halve eggplants lengthwise, scoop out flesh with spoon and leave a 1/2 inch thick shell. Coat eggplants with non-stick spray, invert on baking sheet and broil for 12 minutes. Chop scooped eggplant2. Over medium-high heat, cook chicken, peppers, onion, garlic, and chopped eggplant for 4 minutes. Add tomtaoes, water, and barley. Reduce heat and cover. Simmer for 25 minutes or until barley is tender.3. Stir spinach and basil into chicken mixture. Heat until spinach is wilted and then spoon into eggplant halves. Sprinkle with cheese and serve warm.Number of Servings: 4Recipe submitted by SparkPeople user AMYMCD83.

The nutritional information for Mediterranean Stuffed Eggplant is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 366.9

• Total Fat: 10.2 g
• Cholesterol: 51.7 mg
• Sodium: 496.0 mg
• Total Carbs: 48.8 g
• Dietary Fiber: 14.0 g
• Protein: 24.1 g

Mediterranean Stuffed Eggplant is Italian cuisine.

The dietary needs meet for Mediterranean Stuffed Eggplant is Low Fat