Spicy Chicken Eggplant Boats Recipes

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Halve the eggplant, then use a paring knife to cut vertical and horizontal slits into the flesh about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing the skin on the other side.) Place the halves on the lined baking sheet flesh-side up.
• Spread a tablespoon of olive oil over each of the halves, then sprinkle both with the Italian seasoning, salt, pepper and garlic powder. Roast until the eggplant is softened and golden brown on top, 15 to 20 minutes. Remove the eggplant from the oven and spread 1/4 cup marinara on each half, then top with the cheeses. Return to the oven and bake until the cheese is golden and bubbling, another 8 to 10 minutes. Allow to cool slightly before serving.

Steps:

• Preheat oven to 400°F (200°C).
• Scoop out inside of eggplant leaving about ½-inch (1 cm) border inside.
• Chop the remaining eggplant and reserve.
• Brush the scooped out eggplants with olive oil, sprinkle with salt and pepper.
• Bake for 10-15 minutes.
• Heat olive oil in medium skillet over medium heat.
• Add onions and garlic to the pan. Cook until translucent. Add ground turkey and season with garlic powder, salt and pepper. Cook until the meat is browned.
• Add leftover eggplant pieces to ground turkey and onion. Cook for 5-8 minutes or until tender.
• Add marinara sauce and cook for another 3-5 minutes.
• Scoop meat sauce into the eggplants and sprinkle with mozzarella and parmesan.
• Bake for 10-15 minutes, or until cheese is melted.
• Sprinkle with basil and serve.
• Enjoy!

Steps:

• Combine Spicy Sauce Ingredients.
• Cut up chicken to desired size.
• Peel eggplant and cut up to desired size.
• Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
• Stir Fry garlic in wok, about 10 seconds.
• Cook chicken.
• Add Spicy Sauce into wok and simmer then add cornstarch.
• Add eggplant and stir, about 30 seconds.
• Serve and Enjoy!

Steps:

• Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
• Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.