Stuffed Eggplant

Saying that I love eggplant would be an understatement. Eggplant parm, caponata, stuffed eggplant…I could eat it every day. These little stuffed eggplants are one of my favorite things to make for dinner. It’s a super easy take on the dish but does not compromise the flavor.

Ingredients

4 Italian eggplant (these are the smaller ones)

1 pound of ground chicken (you can use any ground meat)

1/2 cup peas

1/3 cup chicken stock

1 cup of cut out eggplant

1 teaspoon rosemary

2 tablespoons olive oil

2 garlic cloves

1/4 cup tomato paste

1 cup grated parmigiano reggiano

1/4 cup of grated ricotta salata

salt and pepper to taste

Directions

Take your eggplant and cut the stem off the top. Next, cut them in half and with a spoon hallow them out. You want to take out enough so they’re not too thick but not too thin that they will fall apart while baking

Put your eggplant in a baking dish and drizzle with olive oil and sprinkle some salt

Bake them at 375 F for 10 minutes

In a pot, add your olive oil and garlic. Cook for 4-5 minutes

Chop your pieces of leftover eggplant into bite sized pieces

Add your ground chicken, eggplant, peas, tomato paste, chicken stock, rosemary, salt and pepper to the pot

Cook for 15-20 minutes or until the eggplant in tender and the chicken is not longer pink

Take your eggplant out of the oven and fill them with the filling

Cover them with the grated parmigiano and the ricotta salata

Note: you can also use mozzarella. I used ricotta salata for an extra kick.

Put it back in the oven to bake for another 30-35 minutes or until eggplant is tender

Buon appetito!