Eggplant Stuffed With Shredded Chicken Recipes

Steps:

• Preheat oven to 350°F.
• Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
• Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
• In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
• Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
• Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

Steps:

• 1. Prepare the shredded chicken. Cover and refrigerate. Cut the eggplant in half lengthwise. With a sharp knife, score the cut side of the eggplant, but do not cut through the skin. Sprinkle the cut sides with 1/2 teaspoon of the salt, turn cut side down and let sit for 20 minutes. Rinse the eggplant and pat dry with paper towels. 2. Preheat the oven to 375°. Rub 2 tablespoons of the oil all over the eggplant and place on a baking sheet. Cover with foil and bake in preheated oven until tender, about 30 minutes. Remove from the oven and cool. When cool enough to handle scoop out the eggplant pulp, leaving the skin and about 1/2 inch of pulp intact. Reserve the eggplant shells. Finely chop the pulp with a knife and reserve. 3. Heat the remaining tablespoon of oil in a skillet and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the tomato, jalapeño, oregano, cumin, and reserved chopped eggplant. Cook, uncovered, stirring frequently, until the mixture thickens, 12 to 15 minutes. Stir in the reserved shredded chicken. 4. Fill the eggplant halves with the chicken stuffing. Place on a foil-lined baking sheet. Mix the cheese, bread crumbs, and parsley. Sprinkle on top of the eggplant shells. Bake in preheated oven until the eggplant shells are soft and the filling is hot and golden brown on top, about 25 minutes. Serve hot or at room temperature.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.