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Stuffed Eggplant & Harissa Lentil Ratatouille

  • November 21, 2016

featuring Blue Goose Feel Good Chicken Stock and Blue Goose Ground Chicken

Stuffed Eggplant  Harissa Lentil Ratatouille

The latest installment of our social series with Blue Goose Ambassador Nancy Crocker features Eggplant, Lentils, our Certified Humane Feel Good Chicken Stock and Ground Chicken.



  • Ratatouille

  • Place olive oil, onion, zucchini, sumac, salt and cumin in a large Dutch oven on medium high.
  • Add chicken stock and continue to cook for 5-8 minutes on medium to fully cook vegetables.
  • Add Harissa paste, lentils and tomatoes.
  • Using a wooden spoon break up tomatoes and stir to incorporate everything.
  • Continue to cook for 10 minutes on low
  • Keep warm.
  • Stuffed Eggplant:

  • Set oven to 375 degrees.
  • Cut Eggplant in half lengthwise and liberally salt the cut sides.
  • Place paper towel on top and drain for 1 hour.
  • Drizzle Eggplant with olive oil and place face down on a parchment lined baking sheet.
  • Bake for 39 minutes until flesh is soft and creamy.
  • While Eggplant is baking add ground chicken, chicken stock, tomato paste, Harissa and salt is fry pan and sauté until fully cooked; 10-12 minutes.
  • Remove Eggplant from oven and stuff with chicken.
  • Nestle the Eggplant in the ratatouille and place in the oven for 10 minutes.
  • To serve, add a dollop of yogurt on top of Eggplant along with a drizzle of olive oil and sumac.