INGREDIENTS

• 4 cloves garlic (finely sliced)

• 2 eggplants (cut in half lengthwise)

• 2 Cups baby spinach

• 1 1/2 cups tomato sauce

• 1 /2 lb ground chicken

• 1/2 red onion, finely cut

• 1/2 tsp smoked paprika

• pinch salt + pepper

• garlic powder

• onion powder

• Italian seasoning

INSTRUCTIONS

1. Grill the eggplant flesh side down until charred. Then place them into a baking tray; charred side up.

2. In a skillet add 2 tablespoons olive oil and sauté onions and garlic until soft. Add in ground chicken and seasonings and cook until brown and fully cooked. Add tomato sauce, cover and simmer for 10 minutes on low. Add spinach and stir until wilted

3. Place eggplant into your oven set at 250 degrees for 10 minutes.

4. Remove the eggplant from the oven, using a fork carefully score & mash the flesh making room for the mix. Stuff the eggplant with the filling.

5. Bake the stuffed eggplant in the oven for 10-12 minutes.