This is a great use of leftover grilled chicken thighs and takes very little time to make. Use fresh, firm medium sized eggplant for this.
Stuffed Eggplant with Cheese and Chicken
- 2 grilled chicken thighs chopped into small dice (about 1 1/2 cups)
- 2 large eggplant
- 2 garlic cloves minced
- 1/4 cup finely diced red onion
- 2 tbsp capers
- 1/2 cup mozzarella cut into small cubes
- 1/8 cup grated Romano
- 2 tbsp fresh rosemary chopped fine
- tbsp olive oil
Cut eggplant in half and scoop out the seeds and some flesh to create a deep hole. Make sure to leave enough flesh on the sides and bottom to keep the eggplant shell intact. Dice up seeds and flesh. In a large frying pan heat olive oil over medium. Saute onion until it turns translucent then add chopped eggplant, capers, rosemary and garlic. Saute until eggplant begins to turn golden. Remove from heat and season with salt and pepper. Add chicken and mozzarella to vegetables and mix well. Place eggplant shells on a greased baking dish. Sprinkle inside with a little Romano and pepper. Spoon filling equally into all shells and then top with sprinkle of Romano. Bake eggplant at 365 degrees until soft and filling has begun to brown, about 25 minutes.