Simply Delicious FODMAP-friendly Stuffed Eggplants

Health Highlights

Ingredients

1 eggplant peeled	Eggplant (large; cut in half and insides scooped up and chopped in bite size chunks)
454 gm	Chicken breast tenders, breaded, uncooked (ground)
2 tsp	Olive Oil, Extra Virgin
2 cup	Organic Quinoa (cooked)
1 can(s) (16 oz)	Diced tomatoes, low sodium, canned ((FODMAPers check ingredients))
2 cup	Spinach (fresh)
1 cup diced	Swiss cheese ((3/4 cup for stuffing) the rest for topping)
cup	Basil, fresh (1-2 Tablespoons chopped fresh)
1 sprig	Thyme, fresh (teasppon)
1 tsp	Black pepper
1 tsp	Salt (to taste)

Preheat oven to 350 degrees.
Prepare eggplant as directed.
In large saucepan, add ground chicken and oil and cook over medium heat until crumbled and cooked through, about 5-7 minutes.
Add in diced eggplant, tomatoes and quinoa.
Add in spinach and 3/4 cup Swiss cheese until melted.
Add basil, thyme, pepper and salt.
Stuff mixture evenly into eggplant 'boats'
Top with leftover Swiss cheese.
Place eggplants on cookie sheet or in casserole dish and place in oven for final cooking.
Bake for about 25 minutes until eggplant is fork tender.

Calories 3776

Calories from fat 1400

Calories from saturated fat 410

Total Fat 156 g

Saturated Fat 46 g

Trans Fat 1.4 g

Polyunsaturated Fat 35 g

Monounsaturated Fat 54 g

Cholesterol 316 mg

Sodium 5164 mg

Potassium 6819 mg

Total Carbohydrate 441 g

Dietary Fiber 65 g

Sugars 30.0 g

Protein 186 g