Ground Chicken Stuffed Eggplants

Ground Chicken Stuffed Eggplants

Ground Chicken Stuffed Eggplants
Serves: 4
 
Ingredients
  • 2 large or 4 small eggplants
  • 2 tablespoons extra virgin olive oil
  • ¼ cup yellow onions, minced
  • 2 pounds ground chicken (or beef, lamb, etc.)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons pine nuts (optional)
  • 1 32 ounce container Saffron Road Culinary Classic Vegetable Broth
  • Fresh parsley leaves for topping
Instructions
  1. Cut the eggplants in half and using a spoon, scoop out all of the flesh. Roughly chop it into small cube-size pieces and set aside.
  2. Gently heat the oil in a saute pan.
  3. Add the onions and cook until translucent, about 3-4 minutes.
  4. Raise the heat and add the chicken, the chopped eggplant, and the spices. Stir until all the chicken is mostly cooked, about 6-7 minutes. Add half of the container of the Saffron Road Culinary Classic Vegetable Broth. Continue cooking on medium high heat until the broth has mostly evaporated, about 5-6 more minutes. Set aside to cool slightly.
  5. Preheat the oven to 350 degrees Fahrenheit.
  6. Place the eggplant shells in a semi deep oven-safe baking pan. Add the meat mixture to each shell, then top with fresh parsley. Drizzle each with a bit of olive oil.
  7. Add the remaining Saffron Road Culinary Classic Vegetable Broth to the bottom of the pan.
  8. Bake for 30-35 minutes, uncovered, or until you see that the meat has significantly browned on top. Remove and let cool slightly before serving with rice, potatoes or pasta.