Stuffed Eggplants: (serves 4-6) 3 large eggplants 1-2 Tbsp extra virgin olive oil 1 kg (or 4) chicken breasts, cubed small 1 onion, finely chopped 1 cup mushrooms, chopped small 2 cups fresh spinach 15 oz diced tomatoes (if you use canned tomatoes, drain them before adding to the mixture) 2 Tbsp roasted red pepper sauce (I made my own: sliced a red pepper and steamed it until it was tender, put in a food processor and then added 2 Tbsp of basil, but you can buy it too if you like a thicker sauce). 1 tbsp fresh basil Himalayan sea salt (optional) Red pepper flakes (optional) 1. Preheat the oven to 375 degree F. Line two baking sheets with tin foil. 2. Slice the eggplant in half and scoop out the center and set the center aside for later use. To make scooping out the eggplants an easier task, I cut the center in cubes (in pictures) and used a spoon to scoop. 3. Once the eggplants are emptied, brush them with the extra virgin olive oil and place 3 on one sheet and 3 on the other, (one sheet would be too crowded). Bake them for about 15 minutes, until theyre softened. 4. In a large skillet or a wok, cook the onions, mushrooms and the remaining eggplants (that was set aside) just until the chicken is opaque. 5. Once chicken is opaque, mix in the diced tomatoes, roasted red pepper sauce and basil. 6. Add the spinach and mix until all is sautéed. 7. Once everything is cooked, place the mixture into the eggplants bowls and baked for another 10 minutes. 8. After the 10 minutes is done, remember the eggplants will be soft so be careful when youre handling them. Also, if they are too big, you can cut them in half (which I did). Enjoy! :)
Posted on: Tue, 06 Jan 2015 06:38:08 +0000
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