Description
A delightful recipe for Spinach Chicken Stuffed Eggplants, combining tender eggplant shells filled with a savory mixture of chicken, spinach, and cheese.
Ingredients
- 2 large eggplants
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh spinach
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes, drained
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat: Heat oven to 400°F. Lightly grease a 9 × 13-inch baking dish.
- Prepare the eggplants: Cut eggplants in half lengthwise. Scoop out the center, leaving about ¼ inch of flesh around the edges. Chop the scooped-out eggplant and set aside.
- Roast the shells: Brush the eggplant shells with 1 tablespoon olive oil. Place cut-side up in the baking dish and roast for 15 minutes.
- Cook the filling: Heat the remaining olive oil in a skillet over medium heat. Add onion and chopped eggplant. Cook for 5–6 minutes. Add garlic and spinach and cook for 2–3 minutes, until the spinach wilts.
- Add chicken: Stir in cooked chicken, tomatoes, marinara sauce, Italian seasoning, paprika, salt, and pepper. Cook for 3–4 minutes until heated through.
- Stuff the eggplants: Remove the roasted eggplant shells from the oven and spoon the chicken-spinach mixture evenly into each half.
- Add cheese: Sprinkle mozzarella and Parmesan over the tops.
- Bake: Return to the oven and bake uncovered for 15–20 minutes, until the cheese is melted and golden and the eggplant is tender.
- Garnish: Sprinkle with fresh parsley and let rest for 5 minutes before serving.
Notes
- Feel free to add other vegetables to the filling for extra flavor.
- This dish can be made ahead of time and baked just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg