Serves: 4
Total Calories: 845

Shredded Chicken
1 large eggplant
1 teaspoon salt
3 tablespoons olive oil
1/2 medium white onion, finely chopped
2 medium tomatoes, peeled and finely chopped
1 to 2 jarred jalapeño pepper (en escabeche), seeded and finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cumin
1/4 cup grated manchego, asiago or American cheese
2 tablespoons bread crumbs
2 tablespoons finely chopped fresh parsley

1. Prepare the shredded chicken. Cover and refrigerate. Cut the eggplant in half lengthwise. With a sharp knife, score the cut side of the eggplant, but do not cut through the skin. Sprinkle the cut sides with 1/2 teaspoon of the salt, turn cut side down and let sit for 20 minutes. Rinse the eggplant and pat dry with paper towels.

2. Preheat the oven to 375°. Rub 2 tablespoons of the oil all over the eggplant and place on a baking sheet. Cover with foil and bake in preheated oven until tender, about 30 minutes. Remove from the oven and cool. When cool enough to handle scoop out the eggplant pulp, leaving the skin and about 1/2 inch of pulp intact. Reserve the eggplant shells. Finely chop the pulp with a knife and reserve.

3. Heat the remaining tablespoon of oil in a skillet and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the tomato, jalapeño, oregano, cumin, and reserved chopped eggplant. Cook, uncovered, stirring frequently, until the mixture thickens, 12 to 15 minutes. Stir in the reserved shredded chicken.

4. Fill the eggplant halves with the chicken stuffing. Place on a foil-lined baking sheet. Mix the cheese, bread crumbs, and parsley. Sprinkle on top of the eggplant shells. Bake in preheated oven until the eggplant shells are soft and the filling is hot and golden brown on top, about 25 minutes. Serve hot or at room temperature.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 845
Calories from Fat: 147

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Vegetables
Asparagus with Mushrooms
Baked Potatoes Stuffed with Corn
Baked Stuffed Chayote
Baked Sweet Potatoes with Pumpkin Seeds
Baked Tomatoes Mexicana
Broccoli with Onions and Sweet Potatoes
Broccoli with Red Onion and Cumin
Carrot Pudding
Carrot and Jicama Sticks
Carrots and Potatoes in Ancho Chile Sauce
Cauliflower Fritters
Cauliflower with Cotija Cheese
Cauliflower with Tomatillo and Sweet Pepper Salsa
Cauliflower with Tomatoes and Poblanos
Chard and Hominy
Chard with Chickpeas
Chard with Pickled Red Onions
Chard with Poblano Chiles
Chard with Potatoes
Chayote Casserole with Ground Pork
Chayote and Carrots
Chayote and Tomato with Cheese Topping
Chipotle Mashed Potatoes
Corn Pancakes
Corn and Cabbage
Corn with Cheese
Corn with Chipotle Butter
Corn with Epazote and Poblano Chiles
Corn, Zucchini, and Tomatoes
Eggplant Stuffed with Shredded Chicken
Eggplant with Ranchera Sauce
Fried Plantains
Fried Potatoes with Poblano Chile Strips
Fried Potatoes with Tomatoes and Jalapeños
Green Beans with Mushrooms
Green Chile Strips
Green Chile Strips in Cream with Cheese
Green Chile Strips with Onions and Mushrooms
Grilled Fresh Cactus
Grilled Green Onions
Grilled Zucchini
Hominy, Corn, and Poblano Chiles
Mexican Corn on the Cob
Mixed Vegetables, Mexican Style
Mushrooms and Poblano Chiles in Guajillo Sauce
Mushrooms, Tomatoes, and Chiles
Onion, Zucchini, and Rice Casserole
Pan-Roasted Potatoes and Carrots
Pickled Ancho Chiles Stuffed with Guacamole
Plantains Stuffed with Beans
Poblano Chile Strips with Fried Onions
Portobello Mushrooms Stuffed with Refried Beans
Potato Masa Cakes with Vegetables
Potato and Chile Gratin
Potatoes Steamed with Herbs
Potatoes in Ranchera Sauce
Purslane with Mushrooms
Red Bell Peppers and Jicama
Roasted Potatoes and Onions with Yellow Chile Salsa
Roasted Potatoes and Onions, Yucatán Style
Sautéed Shredded Zucchini
Savory Corn Cake
Squash Blossoms Stuffed with Cheese
Stuffed Anaheim Chiles with Goat Cheese
Stuffed Chiles with Cheese
Stuffed Chiles with Fish
Stuffed Chiles with Mashed Potatoes
Stuffed Chiles with Minced Beef
Stuffed Chiles with Refried Beans
Stuffed Chiles with Shredded Spiced Chicken
Stuffed Chiles with Turkey
Stuffed Chiles with White Beans
Stuffed Poblano Chiles in Walnut Sauce
Sweet Potatoes with Cream and Chipotle Chile
Winter Squash with Greens
Zucchini Pancakes
Zucchini Pudding
Zucchini and Carrots with Tomato
Zucchini and Mushrooms with Epazote
Zucchini with Onions and Cheese