This Mediterranean Chicken Stuffed Eggplant recipe is healthy, delicious, simple to make yet looks impressive served!

I was so inspired to cook after watching a documentary film “IN SEARCH OF ISRAELI CUISINE” on Netflix!

Finally, I have found the perfect Flavour Heaven for me since I love recipes with an international flair!

This Mediterranean Chicken Stuffed Eggplant recipe is full of these Amazing, Exotic flavors!

Israeli cuisine is a delicious melting pot of Mediterranean countries, Middle Eastern neighbors as well as Eastern Europe and Russia.

With lots of dishes that use Lamb, Olives, and Eggplants. All of my favorites! 

After watching another program where they showed that you can buy Freshly Squeezed Pomegranate juice on the street in Israel, our addiction to Pomegranate juice began. Plus it’s extremely healthy!

We drink it almost daily now! 

Whenever we visited Epcot at Disney, Moroccan food was the best place for us! Love Couscous, Hummus, Tabouleh, Falafel and fresh Moroccan Bread.

How to make Mediterranean Chicken Stuffed Eggplant

Unfortunately, I can’t find smaller Israeli Eggplants in local stores, so I’ve bought larger ones at Publix that worked perfectly for this recipe.  Sometimes Costco carries smaller eggplants that might work as well. 

You can use ANY ground meat for this recipe.

Next time I will try our favorite Lamb, didn’t have it on hand this time. 

• Cut the eggplants in half lengthwise, and carefully hollow out inside of eggplant, leaving a sturdy shell for stuffing. Removed flesh and chop.

• Heat the olive oil in a large skillet over medium heat. Sauté onion until tender, about 5-6 minutes.

Sumac is a tangy, lemony spice often used in Mediterranean and Middle Eastern cooking.

Try using it in salads instead of lemon juice or to season grilled meat and fish. It’s also delicious sprinkled over hummus.

You can buy Sumac on Amazon. 

• Place the eggplant halves on the parchment paper-lined cookie sheet and stuff them with the chicken/eggplant mixture.
• Garnish with feta cheese and green onions. Drizzle a little olive oil on top. 

• Bake in the preheated at 400ºF oven for 30-35 minutes, until tender.

Made it again and added Chickpeas! Perfecto!

A Healthy and Delicious Low- Calorie, Low-Carb dinner that looks impressive served!

And yet made this Delicious recipe again but this time with Grass-Fed Ground Beef from Sprouts Farmer’s market!

You can definitely taste the difference in this meat.

I’ve served it with Tahini Sauce, click here for the recipe!

I hope you will try this delicious recipe!

ZA’ATAR SALAD DRESSING that will go perfect with Mediterranean Chicken Stuffed Eggplant

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp za’atar (substitute dried oregano and thyme)
• salt and pepper to taste

Mix all the ingredients together for the dressing in a small glass bowl.

Continue to Content

Mediterranean Chicken Stuffed Eggplant

Yield: 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

This Mediterranean Chicken Stuffed Eggplant recipe is healthy, delicious, simple to make yet looks impressive served!

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Ingredients

• 2 large eggplants
• 2 pounds ground chicken
• 1 large onion, diced
• 1 large bell pepper, chopped
• 4 garlic cloves, minced
• 1 tsp. Za'atar
• 1 tsp. sumac
• 1 tsp. paprika
• 1 cup pasta sauce
• 2 tbsp. olive oil
• salt/pepper to taste
• feta cheese (optional)
• green onions
• chickpeas
• sliced olives

Instructions

1. Cut the eggplants in half lengthwise, and carefully hollow out inside of eggplant, leaving a sturdy shell for stuffing.
2. Removed flesh and chop.
3. Heat the olive oil in a large skillet over medium heat.
4. Sauté onion until tender, about 5-6 minutes.
5. Add ground chicken, paprika, sumac, salt, and pepper. Cook until the chicken is no longer pink, about 10 minutes.
6. Add the chopped eggplant, bell pepper, and garlic. Cook until the eggplant is tender, about 8 minutes.
7. Stir in pasta sauce, olive oil, and salt/pepper to taste. Mix and remove the skillet from the heat.
8. Place the eggplant halves on the parchment paper-lined cookie sheet and stuff them with the chicken/eggplant mixture.
9. Garnish with feta cheese and green onions.
10. Drizzle a little olive oil on top.
11. Bake in the preheated at 400ºF oven for 30-35 minutes, until tender.
12. Remove from the oven.
13. Serve warm or at room temperature with additional feta cheese and diced green onions.

Notes

ZA'ATAR SALAD DRESSING that will go perfect with Mediterranean Chicken Stuffed Eggplant

Ingredients:

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp za'atar (substitute dried oregano and thyme)
• salt and pepper to taste

Mix all the ingredients together for the dressing in a small glass bowl.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 462Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 167mgSodium: 473mgCarbohydrates: 28gNet Carbohydrates: 0gFiber: 8gSugar: 11gSugar Alcohols: 0gProtein: 39g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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