Stuffed vegetables never seem to disappoint us. So these eggplant “boats” are hollowed out and stuffed with delicious minced chicken! They’re simple to make, nutritious and a genius idea, right?
Serves: 4 Preparation time: 20′ Cooks in: 1:05′ Ready in: 1:25′
Ingredients
For the eggplants
2 large eggplants
3 chicken breast fillets, minced
250gr feta cheese, 1/2 crushed, 1/2 cubed
2 eggs
100gr stale bread (discard core), soaked in milk
1 onion, finely chopped
½ cup parsley, finely chopped
extra-virgin olive oil
salt, freshly ground black pepper
For the tomato sauce
500gr ripe tomatoes, grated
2 garlic cloves, finely chopped
1 green pepper, finely chopped
1 onion, finely chopped
3 tbsp extra-virgin olive oil
1 tsp sugar
salt, freshly ground black pepper
Method
Step 1
For the eggplants: Slice eggplants in half, lengthwise, lay on a baking dish lined with parchment, score the insides, brush with oil and season with salt. Bake for 20-30 minutes in a preheated oven at 180C, until tender. Scoop out the insides in a bowl, leaving a ¼ inch border around the side. Be careful not to pierce the eggplant skin. Finely chop the flesh of the eggplant and set aside. Place the eggplant halves to the side.
Step 2
Heat 4 tbsp olive oil in a non-stick pan over medium-high heat and sauté onion and chicken until tender and lightly colored. Add eggplant flesh, season with salt and pepper, reduce heat to low and cook for 5-6 minutes until vegetables soften. Set aside.
Step 3
Squeeze soaked bread really well and stir in the chicken along with feta, parsley and eggs lightly beaten. Divide the filling between the eggplant halves, lay on non stick baking dish brushed with oil and bake for 30 minutes at 190C.
Step 4
Meanwhile, prepare tomato sauce: Heat olive oil in a non-stick pan over medium-high heat and sauté onion, garlic and pepper until tender. Add tomatoes, sugar, season with salt and pepper, reduce heat to low and cook until sauce thickens.
Step 5
Spread some tomato sauce on the dishes and place eggplant “boats” on top. Garnish with parsley or basil leaves and serve warm.
Photo Konstantinos Kafiris – Food styling Elena Jeffrey
