Baked Eggplant Stuffed With a Chicken Ragu

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.

French cuisine
Medium
SERVING: 4 People
TIME: 1 hr 40 min
COOKING TIME: 40 min
INGREDIENTS:
  • Stuffing
  • 1 cup Extra virgin olive oil
  • ½ ea. Shallots
  • 3 cloves Garlic
  • 1 ea. Small onion
  • 3 sprig Fresh thyme
  • 2 lb. Ground chicken
  • 1 tsp Pepper
  • ¼ 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
  • ½ ea. Shallot
  • 1 cloves Garlic
  • 1 spring Basil
  • ¼ tsp Pepper
  • ¼ tsp Salt
  • 4 ea. Tomatoes
  • 1 cup Cherry tomato
  • 2 tbsp White balsamic vinegar
  • 2 spring Thyme
  • ¼ ea. Lemon juice
  • ¼ ea. Orange juice
  • 1 cup Chicken broth
  • Bake eggplant
  • 1 tbsp Extra virgin olive oil
  • ¼ tsp Sea salt
  • ¼ tsp Pepper
  • 2 ea. Large eggplant
  • Vegetables
  • 2 tbsp Extra virgin olive oil
  • ¼ ea. Onion
  • tsp Pepper
  • ¼ tsp Sea salt
  • 1 ea. Red bell pepper
  • Garnish
  • tsp Feta cheese
  • ㅤ1 tsp Extra virgin olive oil
  • Parsley
DIRECTIONS:
Step 1
Step 1
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
Step 2
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
Step 3
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
Step 4
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
Step 5
Step 5
Preheat the oven to 350°F/180°C.
Step 6
Step 6
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
Step 7
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
Step 8
Step 8
Generously fill the baked eggplant shells with the chicken ragu mix then scatter some crumbled feta on top and bake for a few minutes.
Step 9
Step 9
Step 9
finish your dish with a garnish of fresh parsley on top and a lavish dollop of the tomato marmalade with a drizzle of Olive oil, Serve.