Chicken and Tomato Stuffed Eggplants
ekilu Team
ingredients
11
Difficulty
Easy
Time
40'
2 servings
Fresh ingredients
eggplant
1 unit
onion
1 unit
garlic
3 cloves
red bell pepper
1/2 unit
chicken breast
1 unit
grated cheese
2 tbsp
Pantry ingredients
salt
1 pinch
black pepper
1 pinch
tomato sauce
4 oz
oregano
1 tsp
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
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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