10 10
YIELD
4 servings
ACTIVE
15 minutes
TOTAL
40 minutes
4 SMALL ITALIAN EGGPLANTS (7 OZ EACH)
NONSTICK SPRAY
8 OZ GROUND CHICKEN OR TURKEY
2 MEDIUM BELL PEPPERS, CHOPPED
1 MEDIUM ONION, CHOPPED
2 TSP MINCED GARLIC
1 CAN (14.5 OZ) DICED TOMATOES
1 CUP WATER
½ CUP REGULAR PEARL BARLEY
2 CUPS BABY SPINACH
3 TBSP CHOPPED FRESH BASIL
2 TBSP GRATED ROMANO CHEESE
Line a rimmed baking sheet with nonstick foil. Halve eggplants lengthwise, then scoop out flesh with spoon, leaving a ½-in.-thick shell. Coat eggplants with nonstick spray; invert on baking sheet. Chop scooped eggplant.
Coat a large nonstick skillet with nonstick 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.
Meanwhile, heat broiler. Broil eggplant shells 12 minutes or until lightly charred and soft, turning once.
Stir spinach and basil into chicken mixture; spoon into eggplant halves. Sprinkle with cheese.
Baby spinach, cucumber, tomato and feta salad
CALORIES 311 TOTAL FAT 10G SATURATED FAT 1G CHOLESTEROL 3MG SODIUM 499MG
TOTAL CARBOHYDRATES 42G DIETARY FIBER 12G PROTEIN 17G
