Roasted Eggplant Meditteranean Stuffing

The New Year calls for new recipes! Here is a little dish I whipped up today that I can not keep my husband out of.


  • 1 large eggplant
  • 1 chicken breast
  • 2 cups cherry tomatoes
  • 3 T canola or olive oil, divided
  • 1/3 cup diced red onion
  • 2 T minced galic
  • 1 can garbanzo beans, drained and rinsed
  • Juice of 1 lemon
  • 1 T onion powder
  • 1/4 t salt
  • 1/4 t pepper
  • 1/2 cup fresh parsley or 1/4 cup dried parsley


Preheat oven to 425°F. Rub chicken breast with 1 T olive oil, wrap in foil pinching foil closed. Line baking sheet with parchment paper. Cut eggplant in half lengthwise, scoring the skin. Rub oil, salt and pepper on flesh. Put foiled chicken and eggplants flesh side up on baking sheet, cook for 35 minutes. When the chicken and eggplant are cooked, remove from oven let cool.

In a frying pan, heat 2 T oil, saute red onion, garlic and garbanzo beans, cook for 5 minutes. While this dish is cooking, dice the chicken breast and scoop the eggplant into a bowl. Turn frying pan heat to low, add 2 T tahini, lemon juice, onion powder, chicken, eggplant, parsley, stir to combine.

Place cherry tomatoes on baking sheet, broil until skin bubbles. Remove from oven, remove skins. Combine tomatoes with other ingredients being sure to break them apart. Serve as a snack, chili or stuffing while dieting to lose weight. Serve with pita bread during weight loss maintenance.

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Say YES to YUM!

Beautiful food and health are priceless.

~ Bryant McGill

This beautiful and amaZingly tasty dish is from Whiskey Cake restaurant. The Rotisserie Farm Bird is served over fire-roasted misto vegetables, farro and drizzled in citrus-basil vinaigrette. This is a definite YES for YUM meal that I would eat every night of the week. Eating healthy does not have to be boring! Savor this dish on cheat day or while maintaining your weight, I promise you won’t be disappointed. During periods of weight loss, I recommend skipping the farro or having it put in a to-go container to enjoy on your cheat day.

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A different kind of breakfast

What’s Up For Breakfast

A lot of people like eggs and a lot of people like cottage cheese but have you ever had them together? Scrambled cottage cheese eggs is one of my favorite dishes to make for breakfast. Mix 1/3 cup of cottage cheese together with 3 eggs and scramble in olive oil, add salt and/or pepper to taste. One of my favorite variations is to add cooked sausage and sauteed onions. Bacon on my diet? Absolutely, it is afterall, the duct tape in the kitchen.

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