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Sultan's Delight
A cheesy smoked eggplant puree with delicious spicy ground chicken. Nutrition (per serving) Carbs: 19g Fiber: 10g Net carbs: 9 g Calories: 350 Cal Ingredients (per serving) FOR THE EGGPLANT PUREE - 1/2 eggplant - 1 tablespoon plain greek yogurt - 1-2 small cloves of garlic - 2 tablespoons of any shredded cheese of your choice - 1 tablespoon basil leaves - 1 tablespoon coconut oil - salt and pepper FOR THE REST - 1/3 cup ground chicken - 1 tablespoon chopped red onion - 1 tablespoon chopped red bell pepper - 2 tablespoons roughly chopped tomatoes - 1 tablespoon chopped green olives - 2 teaspoons sumac (or paprika) - 1 teaspoon dried herbs - salt to taste Instructions 1) For the eggplant puree, slice the eggplant and coat with oil as well as salt and pepper. Lay them on a cookie sheet and bake at 400 degrees for 15-20 minutes. Turn once halfway. 2) To make the eggplant puree, combine the baked eggplant with garlic, yogurt, basil leaves and shredded cheese in a food processor. Set aside. 3) To make the ground chicken, saute the garlic, onions and bell peppers for couple of minutes, then add the chicken. Cook until chicken is no longer pink and add in the spices and tomatoes. Cook for a couple of minutes. Add in the olives. 4) To build the dish, place the eggplant puree at the bottom of the dish and add in the chicken on top. |