High-Protein Herbed Stuffed Eggplant Recipe

About this recipe

A hearty and flavorful dinner option featuring stuffed eggplant shells filled with a protein-rich chicken and orzo mixture, seasoned with aromatic herbs and spices.

Ingredients

• 250 g Small-Purple Brinjal (Baingan)
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 75 Nos Oregano Sachet
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 500 G Kinwaaquinoa
• 10 g Fresh Thyme
• 1 pc (14 g) On1Y Basil Herbs
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 kg Akar Powder Salt

Instructions

1. 1. Wash the eggplants under cold water and dry them with paper towels. Cut each eggplant in half lengthwise.
2. 2. Add 1 inch of water to a large skillet and bring it to a boil over high heat. Place the eggplant halves, skin side down, into the skillet. Cover and reduce the heat to low. Simmer for 5 minutes or until the flesh is soft.
3. 3. Remove the eggplant halves from the skillet and place them on a cutting board to cool. Once cool enough to handle, scoop out the flesh with a large spoon, leaving a 1/4-inch thick shell. Be careful not to break through the skins. Place the shells in a 13 x 9-inch baking pan.
4. 4. Coarsely chop the eggplant flesh and set it aside. In a separate bowl, mix the chopped eggplant flesh with 6 oz cooked and shredded chicken, 1/4 cup cooked quinoa, 2 tbsp grated parmesan cheese, 1 tsp thyme, 1 tsp oregano, 1 tsp basil, 1/4 tsp ground black pepper, and 1 1/2 tsp kosher salt.
5. 5. Preheat your oven to 375°F (190°C). Fill each eggplant shell with the prepared mixture, pressing it down gently to pack it in.
6. 6. Bake the stuffed eggplants in the preheated oven for 20-25 minutes, or until the tops are golden and the filling is heated through.
7. 7. Remove the stuffed eggplants from the oven and drizzle with 1 1/2 tsp lemon juice before serving. Garnish with fresh basil leaves if desired.