Baked Eggplant Stuffed With a Chicken Ragu

Name: Baked Eggplant Stuffed With a Chicken Ragu
Prep time: 1 hr
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: French
Ingredients: Stuffing; 1 cup Extra virgin olive oil; 1/2 ea. Shallots; 3 cloves Garlic; 1 ea. Small onion; 3 sprig Fresh thyme; 2 lb. Ground chicken; 1 tsp. Pepper; 1/4 tsp. Sea salt; 1 tsp. Zaatar spice; 1 tsp. Sumac spice; 1 tsp. Sweet paprika; 1 bu. Parsley; 1 tsp. Tomato paste; 1 cup White wine; Tomato marmalade; 1 tbsp. Extra virgin olive oil; 1/2 ea. Shallot; 1 cloves Garlic; 1 spring Basil; 1/4 tsp. Pepper; 1/4 tsp. Salt; 4 ea. Tomatoes; 1 cup Cherry tomato; 2 tbsp. White balsamic vinegar; 2 spring Thyme; 1/4 ea. Lemon juice; 1/4 ea. Orange juice; 1 cup Chicken broth; Bake eggplant

Chef Alessandro Serni

RATING LIKE SAVE PRINT

Baked Eggplant Stuffed With a Chicken Ragu

5 stars rating if you like it!

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This open stuffed eggplant dish is such a delicious, colorful and totally fun cooking experience. A wonderful way to get those important nutrients into your family’s diet. A wholesome meal, Loaded with crisp and light Mediterranean flavors. The aroma will tantalize your kids and combat any finicky tastes. The chicken ragu infused with fresh thyme onion and garlic is a gentle stew and good for any night of the week. The entire dish ticks the (GF) Gluten-free box and is also a superb option on a low carbs/ keto diet too. Chef tip: The Chicken Ragu can be kept in the fridge in an airtight container and used for up to three days.

Recipe

PRE TIME: 1 hr

COOKING TIME: 40 min

TOTAL TIME: 1 hr 40 min

4 SERVING

Ingredients:

Stuffing
1 cup Extra virgin olive oil
1/2 ea. Shallots
3 cloves Garlic
1 ea. Small onion
3 sprig Fresh thyme
2 lb. Ground chicken
1 tsp. Pepper
1/4 tsp. Sea salt
1 tsp. Zaatar spice
1 tsp. Sumac spice
1 tsp. Sweet paprika
1 bu. Parsley
1 tsp. Tomato paste
1 cup White wine
Tomato marmalade
1 tbsp. Extra virgin olive oil
1/2 ea. Shallot
1 cloves Garlic
1 spring Basil
1/4 tsp. Pepper
1/4 tsp. Salt
4 ea. Tomatoes
1 cup Cherry tomato
2 tbsp. White balsamic vinegar
2 spring Thyme
1/4 ea. Lemon juice
1/4 ea. Orange juice
1 cup Chicken broth
Bake eggplant
1 tbsp. Extra virgin olive oil
1/4 tsp. Sea salt
1/4 tsp. Pepper
2 ea. Large eggplant
Vegetables
2 tbsp. Extra virgin olive oil
1/4 ea. Onion
1/8 tsp. Pepper
1/4 tsp. Sea salt
1 ea. Red bell pepper
Garnish
1/8 tsp. Feta cheese
ㅤ1 tsp. Extra virgin olive oil
ㅤ ㅤ Parsley

Directions:

Step 1

Slice 2-3 cloves of garlic, one small onion, one shallot, thyme and add them to a medium heat pan with oil, saute gently until translucent.

Step 2

Add the Pepper and ground chicken to the onion pan and fry the meat stirring continuously, add a pinch of Zaatar, sumac, sweet paprika and salt, and pepper. Continue to fry the meat. Add the whole parsley leaves and cook until all the juices from the meat have evaporated then add the tomato paste and coat the meat followed by the white wine, now allow to simmer (stir occasionally )slowly until all the wine has reduced.

Step 3

Tomato marmalade: slice a little shallot and garlic clove and lightly cook until translucent. Add some black pepper and salt, the chopped cherry tomatoes some basil the balsamic vinegar, lemon juice, orange juice and fresh thyme. Allow to simmer away slowly for approx. 20 minutes until it reveals a chunky jam like consistency.

Step 4

Add the broth to the chicken ragu and allow to simmer gently until the liquid is almost gone dissolved and the ragu is still moist approx approx 15 mins.

Step 5

Preheat the oven to 350°F/180°C.

Step 6

Cut the eggplant in half lengthways and take out most of the flesh part leaving a sturdy shell for stuffing later. Coat the shells with olive oil salt and pepper and bake for approx 10 minutes. Dice the flesh of the eggplant and set it aside.

Step 7

In a medium heat pan add some oil then saute chopped onion, add a diced red pepper and the eggplant flesh tossing in the pan for a few minutes until soft then add to the chicken ragu and stir.

Step 8