Pesto Chicken Stuffed Eggplant

This recipe was made with left over chicken and an eggplant I needed to use. I also made it in my ninja foodie! it was great.

1 medium egg plant

1 whole grilled chicken breast

1 table spoon of EVOO

3 table spoons of pesto

Prepare: cut eggplant in half core out the center with a tablespoon. Place the eggplant guts in a bowl. Use a baking brush to spread EVOO all over the inside of the eggplant place skin side down and flesh up in the ninja foodi or airfryer. air fry for five minutes.

While that is on place chopped chicken breast in the eggplant mixture and add all pesto mix well.

Remove the eggplant from air fryer and place mixture in eggplant “boat”. place eggplant back in foodie and bake for 10 minutes at 375. ( if you bake the eggplant to long the egg plant skin will become bitter so 10 minutes happen to be the sweet spot for my size eggplant.) if egg plant mixture looks dry add a little EVOO before baking.

Once baking is done remove from foodie and eat right away.