Eggplant Tikka Masala

I live with my husband who requires a good sauce with basically every meal - so chicken tikka masala is a household staple for us. We generally try to live a low carb life, especially during the week nights, and are always looking for new alternatives. Because eggplants are currently in season, I thought why not stuff them?

Once cooked the eggplants become nice and soft, yet strong enough to be a great sauce vehicle. The spiced cream sauce pairs perfectly with the eggplant.

Another great thing about this meal is how simple it is to make, and how visually stunning it turns out!

Ingredients:

• 2 large eggplants

• 1 small onion

• 1 pound ground chicken

• 1 tablespoon grated ginger

• 3 cloves of garlic minced

• 1 tablespoon curry powder

• 1 tablespoon cumin

• 1/2 tablespoon chili pepper

• 1/2 tablespoon paprika

• 1/2 tablespoon turmeric

• Small shake of cinnamon

• Salt (I usually just eyeball, sorry!)

• Pepper (I usually just eyeball, sorry!)

• 3 tablespoons tomato paste

• 1 can unsweetened organic coconut cream

• Cilantro or parsley to garnish

Instructions:

• Place eggplant in a baking dish with a half cup water and steam in the oven at 340 for an hour. Make sure to cover. 

• Heat olive oil in a large pan and sauté your onions, garlic, & ginger until fragrant. Then add your ground chicken and cook until no longer pink and break up using a wooden spoon.

• Add your spices, and cook for a few more minutes. Then add the tomato paste & coconut cream, and stir. Bring to a boil, and then let simmer until its at your desired consistency.

• Split the eggplants in half, and add your tikka masala mixture into the center.

• Place the eggplants back into the oven at 375 for about 20 minutes. 

• Top with cilantro or parsley, & enjoy!