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Home Mince Chicken Recipes

Yummy Peanuts and Chicken-Stuffed Eggplants

in Mince Chicken Recipes, Ground Chicken Recipes
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Yummy Peanuts And Chicken-Stuffed Eggplants
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We visit the farmer’s market every Saturday for groceries. Our favourite vendor is an Indian family from whom we buy almost all our vegetables, fruits, and spices. We are never disappointed with the quality and flavour of their products.

This past Saturday, they were selling baby eggplants, which I had never purchased or used. They recommended that we use them to make peanuts and chicken-stuffed eggplants. We were confused and didn’t understand how to stuff the eggplant. They walked us through the basic recipe which I am about to share with you!

Yummy Peanuts And Chicken-Stuffed Eggplants

Yummy Peanuts and Chicken-Stuffed Eggplants

E4998064991F3Fb35D03489B89492E6B3Ca9Eea07319Da656C5575B4E330E6Cf?S=30&D=Blank&R=GJane Simpson
Following the recipe for peanut and chicken-stuffed eggplants below, we served them with basmati rice and sprouts. It was a delicious meal, full of flavour! Our house still smells yummy! This is a recipe that I would definitely recommend, and I can’t wait to make it again!
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Indian
Servings 2 people
Calories 1318 kcal

Ingredients
 
 

  • Eggplants10 small eggplants - baby
  • Potatoes1 large potatoes
  • Chicken Mince½ pounds ground chicken (minced chicken)
  • Ripe Yellow Onion On A White Background1 medium yellow onion - medium-sized
  • Heap Of Peanuts½ cup peanuts - or other nuts of choice
  • Bowl Of Brown Sugar2 teaspoons brown sugar
  • Heap Of Indian Masala Powder1 teaspoon garam masala
  • Turmeric Powder In Plate1 teaspoon turmeric
  • Ground Cumin½ teaspoon cumin
  • Big Bunch Of Fresh Green Cilantro Isolated½ teaspoon cilantro (coriander)
  • Wooden Bowl Of Saltâ…“ teaspoon salt
  • Dried Chili Pepper Flakes In Wooden Bowl Over White¼ teaspoon red pepper flakes
  • Glass Bowl Of Olive Oil Isolated On White Background3 tablespoons olive oil
  • Store Of Fresh Water2 tablespoons water

Instructions
 

  • Prepare onion by chopping roughly. Prepare potato by chopping it into cubes. Set aside.
  • Prepare baby eggplants. Wash and remove spiky leaves. Slice each eggplant two times to form an X shape, with the slits going up to 1/4 of an inch from the stem. Set aside.
  • Heat pan and oil. Add the chicken mince and cook for 10 minutes.
  • Process nuts, sugar, and spices in a food processor until combined and slightly moist. Blend in the mince.
  • Stuff baby eggplants with chicken, nut and spice mixture, filling tightly into both slits and covering all exposed insides of the eggplant.
  • Heat another pan with olive oil and fry stuffed eggplants for 3-5 minutes, flip and fry for 3-5 minutes on the other side. Lay them on a plate.
  • Add some water to the pan, the chopped onion and chopped potato. Cover the pan and cook for 20-25 minutes, tossing the vegetables halfway through.
  • Serve and enjoy!

Notes

I sprinkled some pomegranate seeds on top of the eggplants although in the end, I decided they didn’t really fit with the recipe.

Nutrition

Calories: 1318kcalCarbohydrates: 183gProtein: 56gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 98mgSodium: 531mgPotassium: 7009mgFiber: 78gSugar: 89gVitamin A: 614IUVitamin C: 91mgCalcium: 298mgIron: 10mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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