Cheesy Chicken Stuffed Eggplants







A recipe allowed in a diet.

What we have here is an upgraded eggplant dish. Stuff the veggies with a chicken breast and vegetable pan-cooked mixture. Then add some Cheddar on top and see just how lovely the eggplants go with the cheesy and meaty filling.

Nutritional Chart

Calories: 622 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 30 g
  • 26 g
  • 71 g

Ingredients Needed for Cheesy Chicken Stuffed Eggplants

3 eggplants
1 tablespoon vegetable oil
2 garlic cloves, crushed
1 small onion, diced
5 ounces of chicken breast, chopped
3 small bell peppers, diced (optionally, use 3 different-colored peppers)
⅓ cup tomato sauce
1 cup low moisture mozzarella, grated
6 ounces of shortcrust pastry (cut into 3 discs 4-inch in diam.)
1 spring onion, optionally (for garnishing)

How to Make Cheesy Chicken Stuffed Eggplants

  1. Cut each eggplant in half and discard the stem part. Then cut off its lower end and discard it. You are now left with the thicker halves of the eggplants.
  2. Place them into a baking tray and scoop half of their pulp out. Transfer this pulp to a bowl.
  3. Heat the vegetable oil in a skillet over low heat, then add the scooped out pulp. Stir once or twice and add the garlic. Stir and add the onion.
  4. Cook and stir for 30 seconds and add the meat. Cook and stir for 1 minute or so. Add the bell peppers and, again, cook and stir for 1-2 minutes.
  5. Season with salt and pepper, add the tomato sauce, stir for 1 minute, then simmer for 10-12 minutes.
  6. Stuff the scooped eggplants with this mixture, top with the grated Cheddar, and cover with the shortcrust pastry discs.
  7. Poke holes into the pastry discs and try to decorate their rims with simple incisions, using a fork. Bake for 30 minutes at 400⁰F/200⁰C.

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