MY OVEN ROASTED EGGPLANT, BABY CHICKEN MEATBALLS with SAUTEED SUNDRIED TOMATOES and CAULIFLOWER RICE!

12/5/2024

I found a beautiful eggplant at the market and came home inspired to come up with something different. But What??? Ok, as soon as I look inside my fridge, pantry and freezer, I came up with this crazy recipe that interestingly enough was really good. Smile.

Category: Entrée
Approx. Prep and Cook Time: 45 Minutes
Approximate Cost: $7.15 or $2.38 per serving
Difficulty Level: Intermediate
Allergens, Other: Gluten Free
Servings: 3

Ingredients
1 large eggplant, rinsed, pat dry and in ½ “wheels (salt to allow the eggplant to sweat) ($1.30)
½ lb. 95% lean ground chicken ($2.75)
1 ½ tbsp. Angie’s Dry Seasoning (.30)
1/3 c. Angie’s basting olive oil (.90)
1 c. cauliflower rice (if you don’t have it, process florets in a food processor briefly) (.90)
4 chopped garlic (.30)
½ c. GF Panko (.30)
2 tbsp. Sundried Tomatoes (oil drained) (.40)

Directions

Preheat your oven at 400 degrees.
Prepare the eggplant and sprinkle salt over to allow them to sweat. This will eliminate any bitterness in the eggplant. Then, rinse the salt out and pat dry completely.
Next, dip the dry eggplant wheels in basting oil, dredge in GF Panko all over, place in baking tray and oven roast them at 400 degrees for about 15 to 20 minutes, then flip to brown the other sides. Allow to cool in a wire rack.
While the eggplant roast in the oven, season the ground chicken with ½ tsp. of my Basting Olive Oil and 1 ½ tsp. Angie’s dry seasoning, stir to combine.
Make the small chicken meatballs, Sautee them in a pan with some of my basting oil.
Next, when they are golden brown, add the Sundried Tomatoes and maybe just a tsp. of its oil and the chopped garlic.
Stir well and finally, add the cauliflower rice, and stir to combine, cooking for about 3 to 4 minutes.