Chicken, Spinach & Eggplant Lasagna
Chicken, Spinach & Eggplant Lasagna
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Category
Chicken, Dinner
Chicken, Spinach & Eggplant Lasagna
Chef Luis
Ingredients
- 1lb CF Ground Chicken
- ½ C Chicken Broth
- ¾ C Diced Spanish Onions
- 1Tbsp Garlic Ginger Paste
- 1Tbsp Chopped Italian Parsley
- 1tsp Sea Salt
- 1/2tsp Turmeric
- ½tsp White Pepper
- ½tsp Pepper Flakes
- ¾ tsp Cayenne Pepper
- 5 lg Eggplant and grill or bake (cut length wise, skin on and salted)
- 6C Eggplant Caponata
- ¾ lb. Lemon Scented Spinach
- 12oz Crumbled Feta
- 1lb Cooked Ground Chicken
- 2 ½ C Curry Tomato Sauce
- 8x8 Baking dish
- 1lb Frozen Spinach (thawed and squeezed dry)
- ½ C Fresh Squeeze Lemon Juice
- Sea Salt to Taste
- 15oz Can Fire Roasted Tomato (drained)
- ¾C Small diced Spanish Onions
- ¼ C Tomato Sauce
- 1Tbsp Garlic/Ginger Paste
- 1Tbsp Curry Powder
- 2tsp Sea Salt
- 1tsp Granulated Sugar
- 1 ½ C Chicken Broth
- 1Tbsp Tomato Paste
- ¼ tsp White Pepper
Lemon Scented Spinach
Curry Tomato Sauce
Directions
- On medium heat in a large skillet, cook onions and garlic/ginger paste together until unions become translucent.
- Add ground chicken, salt, turmeric, white pepper, cayenne pepper and pepper flakes.
- Cook chicken ½, add chicken broth and continue to cook until chicken is cooked all the way, broth is evaporated. Chicken Should be moist and not lumped together. Set aside to cool.
- Using a sauce pot, over medium high heat place 2Tbsp of cooking oil and heat. Add the diced eggplant and onions. Cook ingredients for about 4 minutes or until onions start to become translucent and eggplant begin to soften.
- Add garlic, oregano, basil, garam masala, paprika and salt. Cook for 2 minutes. Add tomatoes, garbanzo and tomato sauce. Allow mixture to cook and become pasty. Add and stir in yogurt and parsley. Set aside to cool.
Lemon Scented Spinach
Thaw spinach and squeeze dry. Place spinach in a mixing bowl, add lemon juice and sprinkle salt. Set Aside.
Curry Tomato Sauce
Using a small sauce pot cook onion, garlic/ginger paste until onions are translucent. Add remaining ingredients to the onion garlic/ginger mixture and simmer for 10 minutes on low heat. Re-season if necessary.
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