So my obsession lately has moved from coconut in all it’s forms to stuffing any veggies I can get my hands on! This was so delicious and hearty but not heavy and stodgy.
Eggplants contain chlorogenic acid which is a plant compound that is known for its high antioxidant activity. It has a great capacity to fight free radicals, it can lower LDL (bad) cholesterol, it is antimutagenic (which means it can protect cells from mutating into cancer cells), and antiviral. Eggplant is also an excellent source of fiber, vitamin A, B vitamins, folate and vitamin C. Eggplant is also rich in minerals, boasting a large quantity of potassium, magnesium, calcium and phosphorous. Add the chicken and you now protein too.
1 eggplant- halved
2 chicken breasts- minced (use your food processor or just chop with a knife until it’s fine enough)
1 tbs Mammoth Kitchen Taco Seasoning
1 tbs tomato paste
1 cup chopped mushrooms
1 red onion- diced
3 stems eshallots- chopped
2 cloves garlic- crushed
1/2 cup water
1/4 cup parsley- chopped
1-2 handfuls baby spinach
1 tsp coconut oil
Preheat oven to 180C. Scoop out the inside of the eggplant leaving about 2 cm flesh all the way around the inside and place these “boats” on some baking paper on a baking tray.
In a frypan, heat coconut oil and add taco seasoning, Garlic, onion, eshallots and cook until onions are soft. Add tomato paste and cook for 2 minutes. Add water and mix well. When water starts to simmer add chicken mince, spinach and mushrooms and cook until the chicken is just cooked. It will continue to cook in the oven so don’t overcook it now! Stir through parsley then spoon the chicken mix into the eggplant.
Bake for about 20 minutes or until eggplant is cooked. I forgot about mine so they ended up a little crispier than I intended 😉 We had ours with some fresh steamed veggies and a drizzle of flaxseed oil.