Chicken Stuffed Eggplant

Turn eggplant into an edible bowl for this easy chicken dinner. The eggplant centers are cooked with onion, garlic, and ginger, then combined with shredded chicken and cheese before being spooned back into the eggplant shells.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Yield: 4 servings

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil, divided
• 1 small onion, diced
• 1 garlic clove, minced
• 1 teaspoon grated fresh ginger or ginger paste
• 1/2 teaspoon salt
• 1 cup cooked shredded chicken
• 1 cup shredded cheddar cheese, divided

Directions

1. Preheat the oven to 375°F.
2. Cut each eggplant in half lengthwise. Carefully scoop out some of the center, leaving enough eggplant around the edges to help the shells hold their shape. Chop the scooped-out eggplant into small pieces.
3. Brush the eggplant shells lightly with 1 tablespoon of the olive oil. Place them cut-side up in a baking dish and bake for about 15 minutes to begin softening them.
4. Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat.
5. Add the onion and chopped eggplant. Cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
6. Add the garlic, ginger, and salt. Cook for about 1 minute.
7. Stir in the cooked shredded chicken and cook just until heated through.
8. Remove the skillet from the heat and stir in 1/2 cup of the shredded cheese.
9. Spoon the chicken mixture evenly into the partially baked eggplant shells. Sprinkle the remaining 1/2 cup cheese over the tops.
10. Return to the oven and bake for another 10-15 minutes, or until the eggplant is tender, the filling is hot, and the cheese is melted.