Eggplants stuffed with mushrooms, chicken and bell peppers

4 servings

75 minutes

Eggplants stuffed with mushrooms, chicken, and bell peppers are an exquisite dish of Greek cuisine that combines rich flavors and aromatic spices. Baked until tender, the eggplants create a delicate base for a filling of juicy chicken fillet, sweet peppers, and mushrooms infused with garlic and olive oil. The light spiciness of parsley adds freshness to the dish, while melted cheese completes the composition, turning it into an ideal treat for a family dinner or festive table. Greeks appreciate this dish for its nutritional value and balanced taste, while the combination of textures makes it truly memorable.

Energy value per serving

• Calories: 492.2
• Proteins: 27.7g
• Fats: 35g
• Carbohydrates: 16.5g

Ingredients

• Champignons: 400 g
• Eggplants: 4 pc
• Olive oil: 6 tbsp
• Chopped parsley: 1 tbsp
• Onion: 1 pc
• Chicken fillet: 300 g
• Sweet pepper: 1 pc
• Ground black pepper: to taste
• Salt: to taste
• Cheese: 40 g
• Garlic: 2 clove

Cooking steps

1. Wash the eggplants, cut off the tails. Remove part of the flesh from the centers (make boats). Salt the prepared eggplants, brush with olive oil, place on a baking sheet and send to the oven. Cook until they are soft (about 15 minutes). Salt the remaining flesh and let it sit for a while to drain bitterness.

   Required ingredients:

   • Eggplants: 4 pieces
   • Salt:  to taste
   • Olive oil: 6 tablespoons

2. Clean the mushrooms. Chop one clove of garlic. Pour two tablespoons of olive oil into a pan, add the chopped garlic, and add whole mushrooms. Cook the mushrooms for 2-3 minutes to evaporate some of the liquid. Sprinkle with parsley. Finely chop the cooked mushrooms.

   Required ingredients:

   • Champignons: 400 g
   • Garlic: 2 cloves
   • Olive oil: 6 tablespoons
   • Chopped parsley: 1 tablespoon

3. Cut chicken fillet, onion, and pepper into small cubes. Pour 2 tablespoons of olive oil into the pan. When the oil heats up, sauté the onion and bell pepper until the onion becomes transparent. Add the chopped meat and fry until it changes color.

   Required ingredients:

   • Chicken fillet: 300 g
   • Onion: 1 piece
   • Sweet pepper: 1 piece
   • Olive oil: 6 tablespoons

4. Wash and squeeze the eggplant flesh. Chop finely and add to the chicken, onion, and pepper. Add a clove of minced garlic and chopped mushrooms. Salt and pepper to taste. Cook for another 2-3 minutes.

   Required ingredients:

   • Eggplants: 4 pieces
   • Garlic: 2 cloves
   • Champignons: 400 g
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Stuff the eggplant boats with the mixture, sprinkle with cheese, and bake in the oven for 10 minutes.

   Required ingredients:

   • Cheese: 40 g

6. Serve hot.