Stuffed Baingan

Ingredients
2 small eggplants
2 tsp olive oil
50 gm, skinless chicken breast, shredded

1/2 chopped onion
1/2 chopped capsicum
1 tomato, chopped
3 tsp chopped celery
3-4 sliced fresh mushrooms
2 tbsp whole-wheat bread crumbs
Freshly ground black pepper, to taste
Salt

Method

Preheat the oven to 350 F. Lightly coat a baking dish with oil.

Cut the ends off the baingan and slit it in half lengthwise. Using a spoon, scoop out the pulp, leaving a shell 1/4 inch thick. Chop the eggplant pulp into cubes. Set aside.

In a nonstick frying pan, heat the olive oil. Add the chicken and saute until the chicken is lightly browned for about 5 minutes. Add the diced eggplant, onion, peppers, tomatoes, celery, and mushrooms to the chicken and saute on medium heat till the veggies are tender.

Stir in the bread crumbs and salt, black pepper. Scoop the mixture into each eggplant shell.

Cover with aluminum foil and bake for about 15 minutes.

Serve immediately.