- 1 ¼ tsp. salt, divided
- ½ tsp. fresh ground pepper, divided
- ½ pound lean ground chicken
- 1 large eggplant
- 2 garlic cloves, finely chopped
- 1 tsp. ground cumin
- ¼ cup fresh mint, chopped
- ¼ cup fresh parsley, chopped
Preheat oven to 400. Coat a 9-by-13 inch baking dish with cooking spray. Prick eggplant all over with fork. Grill, turning occasionally, until charred and tender. 10-15 minutes. Cut tops off tomatoes (reserve them). Scoop out inner flesh with a spoon and place in blender.
Add oil, ¼ tsp. each of salt and pepper and puree until smooth. Spread the sauce in baking dish. Lightly sprinkle the insides of the tomatoes with ¼ tsp. salt.
Once the eggplants are ready, transfer to a cutting board to cool, then peel. Place the eggplant in a food processor or blender to mash. In a large bowl. Let cool for 10 min.
In a non-stick pan, cook chicken, onion, garlic, cumin and the remaining ¾ tsp. salt and ¼ tsp. pepper for 10 minutes. (We don’t want it to be fully cooked).
Add to a large bowl with the eggplant, mix well.
Stuff tomatoes with the filling and replace the tops. Place in the prepared baking dish.
Bake for 30-35 minutes, sprinkle with mint and parsley.