LOOKING FOR A HEARTY AND SATISFYING MEAL? THIS BAKED STUFFED EGGPLANT WITH TENDER CHICKEN AND MELTED MOZZARELLA WILL BECOME YOUR GO-TO COMFORT DISH!

And to round it out, pair it with one of Zina’s signature salads — whether it’s the Couscous Salad or Aegean Pasta Salad — for a complete and delicious meal. Here's how to create this flavorful dinner:

Ingredients:

• 2 large eggplants
• 1 lb chicken breast, cubed
• 1 tbsp olive oil
• 1/2 cup tomato sauce
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Fresh basil for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Halve the eggplants, score the flesh, and brush with olive oil. Bake for 25-30 minutes until tender.
2. In a skillet, heat olive oil and sauté cubed chicken with smoked paprika, salt, and pepper for 6-8 minutes.
3. Scoop out some of the roasted eggplant flesh, chop it up, and mix with the cooked chicken and tomato sauce.
4. Stuff the eggplant halves with the chicken mixture, top with shredded mozzarella cheese, and bake for an additional 10 minutes until the cheese is golden and bubbly.
5. Garnish with fresh basil and serve hot!

Chef's Tip: Feeling extra hungry? Pair this comforting dish with Zina’s Couscous Salad or Aegean Pasta Salad for a wholesome, balanced meal that’s bursting with Mediterranean flavors!