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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Eggplant with Millet & Pepper Stuffing

Source: dlife

Eggplant stuffed with and herbed pepper stuffing.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	143.6

Total Carbs	26.0 g

Dietary Fiber	11.7 g

Sugars	6.9 g

Total Fat	3.0 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	650.0 mg

Protein	6.4 g

Sodium	55.3 mg

Dietary Exchanges 3.0 Fat, 2.8 Vegetables, 0.6 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.25
0 1/4 cup Millet, hulled 2.0
2 each whole eggplant 0.25
0 1/4 cup chopped red bell peppers 0.25
0 1/4 cup chopped green bell peppers 1.0
1 tsp olive oil 1.0
1 each medium garlic cloves 1.5
1 1/2 cup low fat unsalted chicken broth 0.5
0 1/2 tsp ground cumin 0.5
0 1/2 tsp ground oregano 0.125
0.125 tsp hot red pepper flakes

Directions

Heat millet in a hot skillet for 5 minutes or until it is golden, transfer to a small bowl and set aside.
Cut eggplant into halves lengthwise and scoop out the flesh, leaving the eggplant shells about 1/4-inch thick, reserve the shells and chop the eggplant flesh.
In a small bowl combine 1 teaspoon red bell pepper and 1 teaspoon green bell pepper and set mixture aside.
Heat oil in skillet over medium heat and then add the chopped eggplant, remaining red bell pepper, green bell pepper, and garlic into the skillet, cooking and stirring for about 8 minutes or until the eggplant has become tender.
Combine the toasted millet, chicken broth, cumin, oregano and crushed red pepper in the skillet and bring mixture to a boil over high heat. Once brought to a boil reduce the heat to medium-low and cook the mixture covered for about 35 minutes or until all of the liquid in the skillet has been absorbed and the millet becomes tender. Remove the skillet from heat and let it stand covered for about 10 minutes. Preheat the oven to 350 degrees F. Add 1 cup of water to an 8-inch square baking pan.
Take the reserved eggplant shells and fill them with the eggplant-millet mixture, then sprinkle the shells with the reserved chopped bell peppers and press them down lightly.
Place the stuffed shells carefully into the prepared pan and bake the stuffed eggplant for 15 minutes or until it has become heated through.