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Chicken Stuffed Eggplant

Chicken Stuffed Eggplant

Course Main Course
Cuisine Turkish
Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 195 kcal


  • 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


  1. Pre-heat the oven to 180°C (350°F).

  2. 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.
  3. 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.

  4. Add the chopped tomatoes, garlic, salt, tomato paste and pepper. Simmer them until the tomatoes are softened, about 5 minutes and then set aside.

  5. Mix the hot water and tomato paste in a bowl and set aside.

  6. 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.

  7. 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.

  8. Pour the warm water and tomato paste mixture over the eggplants.
  9. 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.