Paleo-Inspired Stuffed Eggplant

Last week I went on a quest of compiling nutritious, yet mouthwatering recipes that range from all sorts of fun, gluten-free baked goods, to healthy entrees and vegetable dishes. Keeping a goal in mind to support the bio-individuality of my inspiring health clients.

After sending a copious amount of culinary favorites along, I realized it has been quite some time since I have attempted a newbie in my own kitchen. This weekend was adventure packed on my end, with engaging in restaurant dining Friday and Saturday; all good food, however limited home cooking. 

Naturally, Sunday called for a wholesome home meal!  I sought out a dinner to support my chilly insides while providing a pleasant diversion from my standard "go to."  This dish find was inspired by a fellow health warrior who is getting her feet wet in "Paleo" eating. It is veggie intense, high protein, topped with healthy fats, and tasty nonetheless!   

This meal brings some versatility to the plate with easy prep time. I had the pleasure of making it with a newly adored man I happen to be in a kitchen with a lot lately.  He approves. :)  That's 2/2.    

Enjoy. 

 

Greek Stuffed Eggplant 

(serves 2)

Ingredients:

• 1 large eggplant cut in half lengthwise and scoop out the inside (to form a boat and dice the scooped interior) 

• 1 diced green pepper


• 1 diced med. tomato


• sliced cremini mushrooms
 

• 1⁄2 medium yellow onion, fresh minced garlic to taste 

• 1 grilled chicken breast diced fairly small


• 1⁄4 cup almonds ground to the consistency of bread crumbs

 • salt and pepper to taste  

• fresh dill chopped


• fresh mint chopped


• 2 tbsp. olive oil (or more?)

Instructions:

 Put the olive oil in a large skillet on medium high heat and add the onions and peppers until tender. Then add the mushrooms, eggplant, garlic, and chicken into the pan. When all ingredients are tender, add the almonds, dill, mint, and tomato. Salt and pepper the empty eggplant boats and fill to over- flowing with cooked mixture. Cover the top with almond “bread crumbs” and bake at 350 until the edges of the boats and bread crumbs are golden brown.