Chicken Stuffed Eggplant

Finely chop the garlic and onion. Chop half a tomato and the chicken breast into small dice.

Cut the eggplant in half lengthwise. Slice the eggplant flesh diagonally with a knife, taking care not to touch the skin. Place the eggplant onto baking sheet with a touch of oil and salt. Bake for 15 minutes at 350°F. Remove from the oven after this time and carefully remove the flesh with a spoon. Chop the eggplant flesh with a knife and set aside.

Heat up oil in a pan and add the clove of garlic. When it begins to brown, add the chicken and onion with a pinch of salt, and let it cook for several minutes over medium heat. Add the eggplant flesh along with the chopped tomato and lower the heat. Add some more salt and place the lid on, and cook for approximately 5 minutes while stirring occasionally.

Add the shredded cheese to the pan and mix well.

Fill each of the eggplants with the contents from the pan.

Place the now stuffed eggplants into the oven at 350°F for 5 minutes. Remove from the oven and serve onto a plate. Enjoy!

If you'd like this dish to be a bit saucy, you can add 2 tablespoons tomato sauce to the eggplant filling. Add it when you are adding the chicken and chopped tomato into the pan.

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