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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