CHICKEN RECIPES WEEK: RECIPE #3: MY OVEN ROASTED EGGPLANT OVER A BED OF GROUND CHICKEN!

No kidding, this dish reminded me of moussaka. Purple Chinese eggplant, purple onion and purple cabbage, only 6 ingredients and there you have it, dinner is ready. You can also add avocado and red bell peppers if you like, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $8.24 or $2.75 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free 
Servings: 3
 
Ingredients
½ lb. 98% fat free ground chicken ($2.99)
1 ½ tbsp. Sazon Todo en Uno con Achiote Seasoning (.25)
3½ tbsp. Angie’s basting oil ($1.15)
1 large red onion (1/2 for the eggplant and ½ for the chicken) (.50)
1 Chinese eggplant ($1.55)
1 small purple cabbage (.55)
 
1 avocado (optional) ($1.25)
 
Directions

1. Chop ½ the onion for the ground chicken and slice the other half.
2. Rinse, pat dry and slice the eggplant in disks.
3. Add ½ tbsp. of basting oil to an oven safe baking pan, add the ½ sliced onion and top with the eggplant discs.
4. Drizzle 1 tbsp. basting oil over and add salt and pepper to taste.
5. Bake at 400 degrees until caramelize and golden brown (about 20 minutes) and when done, stir, and add ½ spoon of Sazon Todo en Uno con Achiote for flavor and extra color.
6. Meantime, in a skillet, add 1 tbsp. or basting oil, add the chopped ½ onion and while it cooks, (about 5 minutes,) season the chicken with 1 tbsp. of Sazon Todo en Uno con Achiote.
7. When the onion is golden, add the chicken and cook until done stirring constantly so it doesn’t chunk up.
8. By now, the eggplant is cooked, therefore, to plate add a spoonful of chicken to a nice plate, top it with another spoonful of the eggplant and if you like, slice an avocado and throw it there as well.
9. I also made a simple salad of shredded red cabbage with 1 tbsp. of basting oil, salt and pepper to taste. Boom.

  
My Link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil