Description
Keto Eggplant Boats with Green Curry Sauce delightfully surprise!
Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked chicken, shredded
- 1/2 cup bell pepper, diced
- 1/2 cup zucchini, diced
- 1/2 cup green curry sauce (store-bought or homemade)
- 1/4 cup shredded mozzarella cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F.
- Cut the eggplants in half lengthwise and scoop out some of the flesh to create boats, leaving about 1/2 inch of the flesh intact.
- Brush the eggplant halves with olive oil and sprinkle with salt and black pepper. Place them cut side up on a baking sheet.
- In a skillet over medium heat, sauté the diced bell pepper and zucchini until tender, about 5 minutes.
- In a bowl, combine the sautéed vegetables, shredded chicken, and green curry sauce. Mix well.
- Spoon the chicken and vegetable mixture into the eggplant boats, filling them generously.
- Top each filled eggplant with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
- For added flavor, try adding a squeeze of lime juice to the chicken mixture before filling the eggplants.
- You can also substitute the chicken with cooked shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 boat
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg