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Saturday, July 9, 2016


This is quicker than making Eggplant Parmigiana and just as tasty!  The presentation is fun and looks quite fancy.  This makes for a substantial side.  Add some sausage and a salad or another side and you have a lovely meal.  Let's face it.  Most of our good carbs come from veggies.  I love vegetables and it makes a big difference to my meal if our vegetables are interesting, tasty and well thought out.  Eggplant is one of my favorite vegetables, but I realize not everyone has an acquired taste for eggplant.  However, if you do, count yourself blessed as there is so much one can do with this vegetable.

3 Japanese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes (411 g)
1/2  tsp oregano (2 mL)
1/2  tsp basil (2 mL)
1/2  tsp salt (2 mL)
1/2  cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar, (optional) (10 mL)
1 cup diced, cooked chicken (250 mL)
1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and cut them in half lengthwise.  Cut out the pulp, leaving a skinny rim around the edges and on the bottom of the boat.  Dice pulp.

In large saucepan, in olive oil, cook diced eggplant and onion a few minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.   Add water and liquid sweetener.  Simmer until moisture evaporates.  Stir in cooked, warm chicken.

Fill eggplant boats with veggie and chicken mixture and sprinkle with Monterey Jack cheese.  Bake in oven 20 to 25 minutes, or until eggplant rims test soft to the tip of a paring knife and cheese is golden.  If desired, sprinkle warm eggplant boats with more cheese.

Yield:  6 eggplant boats
1 boat (half eggplant)
110.3 calories
6.1 g protein
6.3 g fat
8.3 g net carbs

Helpful Hint:  The sweetener is just to balance out flavors. 

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