MOLTEN CHEESE, VEGGIE AND CHICKEN EGGPLANT BOATS

3 Japanese eggplants
1 tbsp olive oil (15 mL)
1 small onion, chopped
1 tsp crushed garlic (5 mL)
14.5 oz can diced tomatoes (411 g)
1/2  tsp oregano (2 mL)
1/2  tsp basil (2 mL)
1/2  tsp salt (2 mL)
1/2  cup water (125 mL)
Liquid sweetener to equal 2 tsp sugar, (optional) (10 mL)
1 cup diced, cooked chicken (250 mL)
1 cup shredded Monterey Jack Cheese (250 mL)

Preheat oven to 375°F (190°C). Wash eggplants, dry and cut them in half lengthwise.  Cut out the pulp, leaving a skinny rim around the edges and on the bottom of the boat.  Dice pulp.

In large saucepan, in olive oil, cook diced eggplant and onion a few minutes.  Add crushed garlic; stir fry l minute.  Add diced tomatoes, oregano, basil and salt.   Add water and liquid sweetener.  Simmer until moisture evaporates.  Stir in cooked, warm chicken.

Fill eggplant boats with veggie and chicken mixture and sprinkle with Monterey Jack cheese.  Bake in oven 20 to 25 minutes, or until eggplant rims test soft to the tip of a paring knife and cheese is golden.  If desired, sprinkle warm eggplant boats with more cheese.

Yield:  6 eggplant boats
1 boat (half eggplant)
110.3 calories
6.1 g protein
6.3 g fat
8.3 g net carbs

Helpful Hint:  The sweetener is just to balance out flavors.