Spicy Chicken Eggplant Roll Ups Recipes

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SPICY CHICKEN EGGPLANT BOATS



Spicy Chicken Eggplant Boats image

I created some eggplant parmesan boats on The Kitchen recently and people really seemed to love them, so I thought, why not create an eggplant boat with a summery twist? The Mediterranean spices here taste just right on a steamy summer night.

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h30m

Yield 2 servings

Number Of Ingredients 17

2 teaspoons dried oregano
1 1/2 teaspoons kosher salt, plus more as needed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 large eggplant (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
1 tablespoon harissa, or more if desired
8 ounces ground chicken
One 14.5-ounce can whole peeled or diced tomatoes
2 tablespoons toasted pine nuts, plus more for garnish
1/4 cup Greek yogurt
1 tablespoon chopped fresh dill
Juice of 1 lemon
Freshly ground black pepper
2 tablespoons chopped fresh mint

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Mix the oregano, salt, cumin, garlic powder and onion powder together in a small bowl. Set aside.
  • Halve the eggplant, then use a paring knife to cut vertical and horizontal slits across the cut side, about 3/4-inch apart. (You want to create crosshatches across the whole surface without piercing through the skin on the other side.) Place the halves on the lined baking sheet.
  • Spread each cut half with a tablespoon of olive oil, then split a heaping tablespoon of the spice mix between the two. Roast until the flesh is browned, tender and scoopable, 30 to 40 minutes.
  • Meanwhile, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, then the onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the harissa, ground chicken and the remaining spice mix (about 1 tablespoon). Cook the chicken, breaking it up so that it is in small pieces, until it is golden brown. Add the tomatoes and pine nuts. Bring to a boil, then reduce to a simmer and cook until the sauce is thick, at least 20 minutes.
  • Remove the eggplant from the oven and use a fork to scoop out the cooked insides, leaving the skins intact. Stir the scooped eggplant flesh into the tomato mixture, then fill the eggplant boats with the mixture. Return the boats to the oven and cook until the sauce is bubbling, another 10 minutes.
  • Mix the yogurt, dill, lemon juice, 2 tablespoons of water and salt and pepper to taste in a small bowl, using a little more water to loosen the sauce if desired.
  • Remove the eggplant boats from the oven and allow to cool slightly before serving. Drizzle with the yogurt sauce, then sprinkle with the pine nuts and mint and drizzle with the remaining tablespoon olive oil.

CHICKEN AND EGGPLANT (AUBERGINE) ROLLS



Chicken and Eggplant (Aubergine) Rolls image

I just LOVE this recipe for these flavoursome chicken and eggplant rolls, which can be served as an appetiser, as a main dish or as one of several main dishes for a Greek-style meal. They are great with a Greek salad and warm crusty bread. Adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card, and posted for the 2005 Zaar World Tour. For a vegetarian variation, replace the chicken with spinach (see notes below), or double the recipe and make some of each. When getting together your ingredients, err on the side of having a little too much eggplant rather than too little, so choose a really large eggplant or two medium-large ones! See notes below.

Provided by bluemoon downunder

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 large eggplant
1 whole boneless skinless chicken breast, halved
1 onion
4 garlic cloves
4 tablespoons olive oil
salt, to taste
fresh ground black pepper, to taste
1 lemon, zest of
1 tablespoon fresh basil, shredded
150 g ricotta cheese
1 (350 g) jar red capsicum pasta sauce
12 wooden cocktail sticks, possibly more, depending on how many rolls you make
fresh basil (to garnish)

Steps:

  • Cut the eggplant lengthways into thin strips, finely chop the chicken (I find it easier to cut the chicken with kitchen scissors), peel and finely chop the onion and garlic.
  • Heat 1 tablespoon of the oil in a pan, preferably non-stick, and sauté the onion and garlic for 2-3 minutes, or until soft; add the chicken and sauté until browned and cooked through.
  • Transfer to a bowl, season to taste and allow to cool slightly. Stir in the basil, lemon zest and cheese.
  • Heat 1 tablespoon of oil in the cleaned pan, add the eggplant slices in batches and sauté for 3-4 minutes, turning until browned. Remove and keep warm on a plate covered with foil. Repeat the process with the remaining oil and eggplant slices until all of them have been browned.
  • Lay the eggplant slices on a work surface, and spread with the chicken mixture (do not overfill the eggplant slice or the mixture will ooze out the sides when you roll it), and roll (Swiss-roll style) to enclose the roll and secure it with a cocktail stick, so that the stick is flat and woven once through the eggplant slice where it closes.
  • Add the sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes or until they are heated through.
  • Transfer to a warmed serving plate. You may like to remove the cocktail sticks at this stage. Garnish with basil and serve.
  • Chef's note: I rarely salt eggplant before using it, and haven't found it to be necessary in this recipe; but if you prefer to do so, add in that step. If you have any slices of eggplant left over once you have made your rolls, chop them roughly and add them to the sauce in step 6. If you have filling left over, use it to stuff another vegetable: a tomato or mushroom would be ideal. Refrigerate until you have time to deal with it!
  • Vegetarian Variation: For a vegetarian version, replace the chicken with 350g (12 ounces) of fresh spinach. Wash,dry and finely shred the spinach, then add to the pan in step 2 with the onion, and heat until wilted. Or for a quicker version of this, use a thawed and thoroughly squeeze-dried packet of frozen spinach. And add a pinch of nutmeg, cumin or cinnamon.

SPICY CHICKEN & EGGPLANT ROLL UPS



Spicy Chicken & Eggplant Roll Ups image

Eggplant is one of the many tropical vegetables we eat back in our tropical island of Saipan. I've always liked this vegetable and looking for other ways to cook it. I found out that eggplants may be substituted for lasagna noodles and therefore I've made this into a roll up bake. I found out that eggplant and cheese and...

Provided by Connie "Kiyu" Guerrero

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 8

1 jar(s) 24oz. spaghetti sauce
1 tsp italian seasoning
1 tsp crushed red pepper
3 c shredded cooked chicken
2 c shredded mozzarella cheese (divided)
1/2 c grated parmesan cheese
2 large eggs
20 slice eggplant (1/4" sliced lenthwise)

Steps:

  • 1. Heat oven to 375 degrees F.
  • 2. MIX first 3 ingredients; combine 1/2 cup with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each eggplant slice; roll up.
  • 3. POUR 1/2 cup of the remaining sauce into 13x9-inch baking dish; top with lasagna rolls, seam-sides down. Cover with remaining sauce and mozzarella
  • 4. Bake for 25 minutes or until cheese melts and lightly golden.
  • 5. TIP FOR FREEZING: Prepare as directed above for freezing. Cover tightly with foil and freeze. When ready to serve, heat oven to 375 degrees F. Bake 1 hour or until heated through. (No need to thaw before baking.)

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