Harissa Chicken Stuffed Eggplant

You guys remember Mina Harissa, right? I’ve made Moroccan Cauliflower Poppers (a favorite side dish and easy crowd pleaser), and Chermoula Shrimp Kebobs using the amazing flavors of Harissa. It’s no secret I’m a fan of the flavor, and the simple 6-ingredient list (red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar & salt). Perfection.

This dinner is… delicious, protein-packed, flavorful, packs a little kick, and loaded with veggies!Harissa Chicken Stuffed EggplantHarissa Chicken Stuffed Eggplant Harissa Chicken Stuffed Eggplant

Harissa Chicken Stuffed Eggplant

Preparation 10 min 2017-08-19T00:10:00+00:00 Cook Time 30 min 2017-08-19T00:30:00+00:00

Ingredients

  • 1 large eggplant
  • 2 tbsp extra virgin olive oil, separate
  • 3/4 lb. organic chicken breast, cubed small
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup mushrooms, chopped
  • 2 cups fresh spinach
  • 1 can diced tomatoes
  • 2 tbsp Mina Harissa sauce (I used the spicy red)
  • 1 tbsp fresh basil
  • 1 tsp garlic granules
  • Himalayan sea salt, to taste
  • Red pepper flakes, to taste

Instructions

  • Preheat oven to 375
  • Slice eggplant in half and scoop out the center, set aside for later use
  • Brush eggplant with olive oil and place on a lined baking sheet- bake for about 15 minutes, until softened
  • In a skillet heat other tbsp of oil and sauté garlic
  • Add in chopped onion, chicken, mushrooms, and the remaining eggplant, chopped
  • Cook until chicken is opaque
  • Add in tomatoes, mina, and spices
  • Add in spinach and mix until sautéed
  • Taste and adjust spices as desired
  • Place mixture into the eggplant bowls and bake for a remaining 10 minutes
  • Recipe Notes

  • The finer the chicken and veggies are chopped, the better!
  • You can buy Mina Harissa in various stores nationwide, along with on Amazon!

    Disclosure: This is a sponsored post. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

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    8 comments on “Harissa Chicken Stuffed Eggplant

    • STUFFED EGGPLANT?

      *Falls*.

      Okay I thought I’ve heard of everything there could possibly be stuffed but I’ve never thought of stuff eggplant because well….it’s shallow and has no depth but man on man does this have me second guessing.

      Reply
    • Made this tonight – great recipe! I changed up the vegetables because I can’t have mushrooms and onions – so I added peppers and zucchini! Also, didn’t have a can of diced tomatoes so I cut up a fresh tomato! The flavors were excellent; such an easy dish!!! Loved it – thanks for sharing!

      Reply
    • I made this tonight and was delighted by the flavor and texture. I couldnt get my hands on Mina Harissa so I substituted some hot sauce and will continue to look for it. Found the stuffing to be extremely wet so may drain tomatos next time but was able to strain the stuffing for baking this evening.
      great find!!! thank you

      Reply
    • You know I really wanted to try this however the shop ran out of aubergine (as we british call it). Also no Harissa sauce. Improvised with a butternut squash and habanero chilli relish instead – worked out alright!

      Bonus: squash seeds to roast with the relish for tomorrow’s snack.

      Cheers for the inspiration!

      Reply

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