Serves 4
Ingredients:
- 4 medium eggplants
- 1 tsp salt
- 1 cup water
- 1 tbsp olive oil
- 4 chicken breasts, sliced into bitesize pieces
- 1 medium onion
- 1 celery stalk, chopped
- 1 small red pepper
- 200g mushrooms, chopped
- ½ cup chicken stock
- salt and pepper to taste
- ½ cup mozzarella, grated
- parsley for garnish, chopped (optional)
Method:
- Preheat the oven to 180⁰C
- Lightly coat a baking tray with spray and cook
- Cut the eggplants in half lengthwise and sprinkle with salt. Set aside for 5-10 minutes
- Scoop out the pulp of the eggplant using a spoon, leaving a shell about 1cm thick
- Place the shells (cut-side up) in the baking dish and add the water to the bottom of the dish
- Chop the eggplant pulp into cubes. Set aside.
- In a large frying pan, heat the olive oil over medium-high heat
- Add the onion, celery and pepper and sauté for a few minutes until the onion is soft
- Add the chicken pieces and sauté until the chicken is lightly browned, about 5 minutes
- Add the diced eggplant, mushrooms and stock to the chicken
- Reduce the heat and simmer until the vegetables are tender, about 10 minutes
- Season to taste
- Scoop the mixture into the eggplant shells
- Cover with tin foil and bake the eggplants until they are softened and the stuffing is warmed through, about 15 minutes
- Place the eggplants on a plate and sprinkle with mozzarella and parsley
- Serve and enjoy
