Chicken Stuffed Eggplant
Ingredients
- 4 'Black Nadia' type Eggplants
- 200 gr Chicken Breast small cubed
- 1 tbsp tomato paste
- 2 cloves garlic thinly chopped
- 1 Onion diced
- 2 tomatoes chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup hot water
- 2 tbsp olive oil
- 50 gr cheddar cheese grated
Instructions
-
Pre-heat the oven to 180°C (350°F).
-
Slice the eggplants into half by lengthwise. Fill a large bowl with water and add 2 teaspoons of salt in it, then add the sliced eggplants. Put a plate on the eggplants to keep them submerged in the bowl; soak for 30 minutes during preparing the filling.
-
Put the olive oil to the saucepan and then add the small cubed cut chicken breast meat. Saute them at medium heat about 5 minutes until the pink color is gone and then add diced onions, garlic and continue to saute all about 5 minutes until onions get softy.
-
Add the chopped tomatoes, garlic, salt, tomato paste and pepper. Simmer them until the tomatoes are softened, about 5 minutes and then set aside.
-
Mix the hot water and tomato paste in a bowl and set aside.
-
Remove the eggplants from the bowl and rinse them well. Put 2 tablespoons of olive oil into a large skillet and bring the heat to the medium level and then place the eggplants to the skillet. Cook them until their color turn to brownish, about 5 minutes, then set on paper towels to drain the oil.
-
Place eggplants into the ovenproof glass pan. By using a spoon; create a large pocket in the ‘belly’ part of the each eggplant. Stuff each eggplant ‘belly’, with the small cubed chicken breast mixture. Then add the grated cheddar cheese on top.
-
Pour the warm water and tomato paste mixture over the eggplants.
-
Bake it in the oven for 15 minutes until the cheddar cheese melted and then cover it with aluminium foil and then bake for another 5 minutes.
Recipe Notes
Tip: Serve with your favorite side dish. My favorite side dish is Pilaf.