Prep Time: 10 minutes
Cook Time: 20-25 minutes
2 medium or 3 small eggplants
Approximately ¼ lb of mozzarella
1 large tomato
2 basil leaves or a little more as needed
Olive oil
- Cut the end off the eggplant then cut it into thin slices, around ¼ in. thick lengthwise.
- Slice the mozzarella and tomato thinly. Slice basil leaves thinly.
- Drizzle oil on eggplant and quickly rub into each slice. Place the eggplant slices on the pan and grill for a couple minutes each side or bake on a baking sheet at 350 F for 10 mins or until softened. Add a piece of mozzarella, top it with a slice of tomato, and add another piece of mozzarella . Sprinkle basil, drizzle olive oil and black pepper to taste. Cook until cheese has melted. Remove from pan and let cool slightly. Roll thin end towards wide end and hold together with a toothpick. Serve warm or at room temp.
Basil Lemon Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
1 Tbsp olive oil
½ large yellow onion, finely chopped about 1 C
4 cloves garlic
1 ½ lb. boneless, skinless chicken breasts cut into ¾ in. pieces
2 Tbsp soy sauce
¼ tsp ground black pepper
5 cups loosely packed spinach
1 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 cups basil leaves
Salt & Pepper to taste
Prepared brown rice or whole wheat pasta for serving
- In a large skillet, heat the olive oil over medium. Once hot, add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 additional seconds.
- Add the chicken, increase the heat to medium high, and let cook for 3 minutes, browning all sides. Stir in the soy sauce and black pepper. Let cook until the chicken is completely cooked through, about 3 minutes longer.
- Stir in the spinach a few handfuls at a time, letting the heat of the pan wilt it as you go. Stir in the lemon zest, lemon juice, and basil. Cook and stir just until the basil is wilted, about 1 additional minute. Taste and season with additional salt or pepper as desired. Serve warm with rice as desired.