Lemon Chicken Stuffed Eggplant

makes 4 servings

What You Need:

  • 4 baby eggplants, halved + drizzled with oil
  • 2 cups ground chicken, cooked in a skillet with:
    • 2 TB Italian seasoning
    • 1/2 cup feta cheese
    • 1 lemon, juiced
    • handful of mint, chopped
    • generous drizzle of olive oil
    • 2 garlic cloves, minced
    • red pepper flakes, to taste
  • Pomegranate, to top

For the Sauce:

  • 1/2 cup paleo mayo or plain Greek yogurt
  • 1 garlic clove, minced
  • 1 TB basil, coarsely chopped
  • salt, to taste
  • red pepper flakes, to taste

To Make:

  1. Preheat the oven to 350 degrees F, bake the eggplant with olio for 10-12 minutes or until tender.
  2. Meanwhile, in a skillet over medium heat, prep the chicken with the remaining ingredients.
  3. In a small bowl, mix the sauce ingredients together.
  4. To serve: plate 2 halves of eggplant with the insides spooned out a bit, then add in 1/4 of the chicken mixture + 1-2 TB sauce. Top with pomegranate + extra mint.

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