eggplant stuffed with chicken and cheese

Ingredients

• Servings: 4
• 2 eggplants, halved lengthwise
• 2 tablespoons minced garlic
• 3 tablespoons olive oil, or more if needed
• salt and ground black pepper to taste
• 6 cooked chicken breasts, shredded
• 1/2 (10 ounce) basket grape tomatoes, halved
• 1/2 (8 ounce) package shredded cheddar-monterey jack cheese blend
• 1/4 cup chopped scallions
• 3 tablespoons finely chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with parchment paper or aluminum foil.
• place eggplant, cut-side up, on the prepared baking sheet. sprinkle garlic over each and coat with olive oil; season with salt and pepper.
• bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. add chicken, tomatoes, and cheddar-monterey jack cheese to each eggplant. continue cooking in the oven until cheese is melted, about 10 minutes. top each with scallions and basil.