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Chicken and Tomato Stuffed Eggplants

Chicken and Tomato Stuffed Eggplants

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ekilu Team

“Have you purchased some eggplants and are looking for a recipe on how to cook them? Here you have it! It's delicious, easy to make, and nutritious. What is it you ask? It's a chicken and tomato stuffed eggplant.”

ingredients

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11

Difficulty

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Easy

Time

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40'

2 servings

Fresh ingredients

eggplant
eggplant

1 unit

onion
onion

1 unit

garlic
garlic

3 cloves

red bell pepper
red bell pepper

1/2 unit

chicken breast
chicken breast

1 unit

grated cheese
grated cheese

2 tbsp

Pantry ingredients

salt
salt

1 pinch

black pepper
black pepper

1 pinch

tomato sauce
tomato sauce

4 oz

oregano
oregano

1 tsp

olive oil
olive oil

2 tbsp

Instructions

1
Preheat the oven to 350°F.
2
Wash the eggplants and cut off the green stem and then cut in half. Place on a baking sheet. Score the flesh of the eggplant by using the tip of a knife and lightly cut in a criss-cross pattern (crosshatch). Add salt, pepper, and olive oil on top. Bake for 25 minutes.
3
While the eggplants are roasting, chop the onion, garlic, and bell peppers finely. Cook in a pan with some olive oil until it is all tender.
4
Add the chopped chicken breast, tomato sauce, oregano, and salt and cook for 3-4 minutes. Cook until the chicken is cooked thoroughly.
5
Once the eggplant is ready, remove from the oven and with the help of a spoon, remove the flesh. Mash and mix with the rest of the ingredients in the pan.
6
Fill the eggplant with the sauté and add a bit of shredded cheese on top. Bake for 5 more minutes and then you can bake au gratin if you would like for several minutes at the end.

Tips & Tricks

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Use a tomato sauce that doesn't have added sugars, so it is healthier. You can also substitute for a few teaspoons of tomato paste or crushed tomatoes.

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