Chicken Eggplant Bake

Eggplant Bake: (Serves 2 people)

1 medium eggplant

1 1/2 cup chicken tender (cleaned and cut into cubes)

1/2 cup green pepper, diced into cubes

1/2 cup yellow onion, diced into cubes

1 large garlic clove, crushed

1/2 tsp ground coriander

1/2 tsp dry basil

2 tablespoon fresh cilantro, minced

1 tablespoon tomato paste

1/2 cup cheese, Mixed mozzarella and cheddar

cool for frying

Sides: Jasmine Rice, Pesto Pasta, Red Sauce Pasta, or naan bread.

Directions:

1. Peel eggplant and cut in half lengthwise. Use a spoon to scope out the seeds to create a round hole. Generously sprinkle the eggplant with salt on both sides and let it sit for 30 min. This method will help the water come out of the eggplant.

2. You will see water out of the eggplant, pat it dry with a paper towel.

3. You can fry the eggplant or brush it with oil and bake at 400 F until it's golden. Set aside.

4. Cook the chicken tender cubes fully in a pan on medium heat with a drizzle of cooking oil. When cooked, remove from pan onto a plate. Set aside.

5. Saute the diced pepper, onion, and garlic in a pan with 1 tablespoon of cooking oil for 5 min. on medium heat.

6. Add chicken back on the pan with saute vegetables. Add the coriander, basil, minced cilantro, and tomato paste. Will well for 2 min. on medium heat.

7. Heat oven to 400 F.

8. Using a baking casserole pan, add the eggplant first, then divide the chicken mixture on top of the eggplant.

9. Bake for 10 min. covered with a foil. Then remove foil add cheese and broil for 3 min. (keep watching it, each oven is different)

10. Serve with rice or pasta and enjoy!!