Tonight’s dinner was a spin on an eggplant wrap I saw on Instagram. I will admit that the reason I didn’t make the wrap was because I couldn’t get it to fold 😦 well out of a culinary fail came an amazing meal!! I call this a win!
1/2 Eggplant sliced vertically ( approximately 1/2 inch)
1/2 Chicken breast ( diced and cooked to taste)
1 Serving of quinoa (cooked)
1 tablespoon Avocado oil
1/2 Red bell pepper
1/2 Green bell pepper
Herbs and spices
Your favorite cheese ( optional)
Bake eggplant at 350 degrees on greased cookie sheet ( grease with olive or avocado oil) for 30 minutes.
I gave my chicken a bit of a zesty italian taste.
Marinate diced chicken breast in sofrito ( https://wordpress.com/read/post/id/18555075/1827), 1/2 teaspoon of sea salt, black pepper, homemade tomato sauce ( its ok if you want to use Ragu or something similar), Lots of dried oregano ( 1 Tablespoon), basil and turmeric ( 2 teaspoons). Heat medium skillet and add chicken and peppers, cover and simmer until fully cooked.
Place a layer of the chicken, quinoa and cheese over eggplant and cover with a second slice of eggplant. Baammm!! You are done.
I also tried this recipe with ground turkey, spinach, and feta cheese and it was simply amazing!!!
Turkey Eggplant Sandwich