Ingredients
- ½ cups cooked chicken, shredded
- ¼ cup tomato-based salsa
- ¼ cup sour cream
- ¼ cup green onions, chopped
- 1 cup shredded sharp cheddar cheese + 3 tablespoons for topping
- 2 medium eggplants
Optional / Garnish
- 2 tablespoons fresh parsley, chopped
How to Make It
- Preheat oven to 375°F.
- In a bowl, mix the shredded chicken with the sour cream, salsa, 1 cup of cheddar cheese, green onion, and parsley. Stir well to combine.
- Cut the eggplants in halves lengthwise. Prick holes in the skin using a fork. Brush them with olive oil and place in a baking dish, skin side down. Roast for about 30 minutes, until tender.
- Remove from the oven and let them cool.
- Scoop the flesh, being careful not to damage the skin, and combine it with the chicken mixture. Transfer the filling back to the eggplant skins and sprinkle with the remaining cheese. Return to the oven for 20 minutes, until the cheese is melted and bubbly.
- Place the eggplant halves on a serving plate and garnish with parsley, if desired.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 432 kcal Calories from Fat: 306 kcal |
|
% Daily Value*
|
| Total Fat 34 g 97% |
Trans Fat 0.0 g |
carbohydrates 8 g 6% |
Dietary Fiber 2 g 5% |
Protein 30 g 60% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |