Stuffed eggplants

4 servings

60 minutes

Stuffed eggplants are a refined dish of European cuisine that combines the tenderness of baked vegetables with a fragrant chicken-vegetable filling. The recipe's origins trace back to Mediterranean traditions, where eggplants are valued for their rich flavor and texture. Eggplant boats are first fried until golden brown and then filled with a juicy mixture of chicken fillet, vegetables, and spices soaked in a tangy tomato sauce. The final touch is baking under a layer of tender cheese that forms an appetizing crust. This dish is perfect for family dinners or festive gatherings; it can be served as a standalone treat or alongside a fresh salad. Stuffed eggplants are a harmony of flavors and aromas that unfold with each bite.

Energy value per serving

• Calories: 265.4
• Proteins: 17g
• Fats: 11g
• Carbohydrates: 24g

Ingredients

• Eggplants: 4 pc
• Vegetable oil: to taste
• Chicken fillet: 200 g
• Onion: 1 head
• Carrot: 1 pc
• Sweet pepper: 2 pc
• Garlic: 3 clove
• Salt: to taste
• Ground black pepper: to taste
• Dried oregano: 1 tsp
• Butter: 2 tbsp
• Tomato paste: 1 tbsp
• Water: 1 glass
• Wheat flour: 1 tbsp
• Cheese: to taste

Cooking steps

1. Peel 4 eggplants in strips with a vegetable knife to keep their shape when baking, cut off one side, and scoop out the flesh, leaving a 2 cm thick layer on the walls.

   Required ingredients:

   • Eggplants: 4 pieces

2. Soak the eggplants in salted water for 30 minutes, then drain in a sieve and dry with a paper towel.

   Required ingredients:

   • Salt:  to taste

3. Fry the eggplants on all sides in vegetable oil until golden brown.

   Required ingredients:

   • Vegetable oil:  to taste

4. Fry 200 grams of chicken meat, cut into small cubes, with a finely chopped large onion in vegetable oil.

   Required ingredients:

   • Vegetable oil:  to taste
   • Chicken fillet: 200 g
   • Onion: 1 head

5. Add 1 medium carrot and 2 sweet peppers cut into strips, 2-3 minced garlic cloves, salt, pepper, 1 teaspoon of dried oregano, and 1 tablespoon of butter.

   Required ingredients:

   • Carrot: 1 piece
   • Sweet pepper: 2 pieces
   • Garlic: 3 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Dried oregano: 1 teaspoon
   • Butter: 2 tablespoons

6. Fill the eggplant boats with the prepared chicken-vegetable filling.

7. Melt 1 tablespoon of tomato paste in a pan, mix 1 tablespoon of flour in 1 cup of water, add pepper and salt, pour into the pan with the sauce, and bring to a boil.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Water: 1 glass
   • Wheat flour: 1 tablespoon
   • Ground black pepper:  to taste
   • Salt:  to taste

8. Pour the prepared sauce over the filling in the eggplants.

9. Bake them in a preheated oven for 20 minutes, then sprinkle with grated cheese and keep in the oven until a crust forms.

   Required ingredients:

   • Cheese:  to taste