Ground Chicken and Pistachio-Stuffed Eggplant with Pomegranate Molasses Glaze
This innovative dish features tender eggplant halves filled with a savory ground chicken and pistachio mixture, drizzled with a tangy pomegranate molasses glaze, creating a delightful balance of flavors and textures.
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Preheat your oven to 375°F. Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat-like shape.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Stir in the ground chicken, cooking until browned, approximately 5-7 minutes. Add the chopped eggplant flesh, pistachios, cumin, coriander, salt, and pepper, cooking for an additional 3-4 minutes.
Remove from heat and mix in the fresh parsley and lemon juice. Spoon the chicken mixture into the eggplant halves, packing it tightly.
Place the stuffed eggplants on a baking sheet and drizzle with the remaining olive oil. Bake in the preheated oven for 25-30 minutes, until the eggplants are tender.
While the eggplants are baking, prepare the pomegranate molasses glaze by combining pomegranate molasses and honey in a small saucepan over low heat, stirring until warmed through.
Once the eggplants are done, remove them from the oven and drizzle the pomegranate glaze over the top.
Garnish with additional chopped parsley and serve warm.
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