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.
Approx. Prep and Cook Time: 40 Minutes
Approximate Cost: $8.24 or $2.75 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
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)
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.