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WW Stuffed Eggplants

4 small (7 oz) eggplants
Nonstick cooking spray
(8 oz) ground chicken or turkey
2 medium size bell peppers, chopped
1 medium onion, chopped
2 tsp minced garlic
1 (14-1/2 oz) can Italian style diced
tomatoes, undrained

1 cup water
1/2 cup regular pearl barley
2 cups baby spinach
3 tbsp chopped fresh basil
2 tbsp grated Romano cheese

1. Line a rimmed baking sheet with aluminum foil. Halve eggplants lengthwise, then scoop out flesh with spoon, leaving a 1/2-inch thick shell. Coat eggplants with nonstick spray; place eggplants open side down on baking sheet. Chop up the scooped eggplant.

2. Coat a large non-stick skillet with cooking spray. Over medium high heat, cook chicken, peppers, onion, chopped eggplant and garlic 4 minutes. Add tomatoes, water and barley. Reduce heat. Cover; simmer 25 minutes or until barley is tender.

3. Meanwhile heat broiler. Broil eggplant shells 12 minutes or until lightly charred and soft, turning once.

4. Stir spinach and basil into chicken mixture; spoon into eggplant halves.
Sprinkle with the cheese.

Yield: 4 Servings
Serving Size: 2 eggplant shells per serving

Weight Watchers PointsPlus = 8

Nutritional Information:
Calories: 311, Carbohydrates: 42g, Cholesterol: 3mg, Sodium: 499mg, Fat: 10g, Fiber: 12g, Protein: 17g
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Weight Watchers PointsPlus = 8
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