Basil Chicken Stuffed Eggplant
Servings
2
Servings
2
Ingredients
Instructions
  1. Preheat oven to 375 F. Cut eggplant in half lengthwise; carefully hollow out each half. Roughly chop the removed flesh.
  2. In a large skillet, heat 2 Tbsp. olive oil & saute onion until tender, about 5-6 minutes. Add the chopped eggplant, mushrooms & garlic. Cook until eggplant is tender, about 7-8 minutes. Add ground chicken, oregano, salt & pepper. Cook until chicken is no longer pink, about 10 minutes.
  3. Stir in in roasted red peppers, cooked rice & fresh basil; remove skillet from the heat. Place eggplant halves in a baking dish & fill with chicken/rice mixture. Sprinkle with sunflower seeds; drizzle with remaining olive oil & bake 30-35 minutes until tender.
  4. Remove eggplant from oven & top with grated cheeses.