Baked Chicken-Stuffed Eggplant Dish
Ingredients
- 6 medium eggplants
- 1 teaspoon salt
Filling
- 300g chicken breast
- 1 tablespoon butter
- 1 onion
- 2 green chilies
- 2 red bell peppers
- 1/2 tablespoon tomato paste
- 1/2 tablespoon red pepper paste
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon thyme (optional)
- 1 teaspoon salt (to taste)
- parsley (optional)
For frying
- oil for frying
Topping
- grated cheddar cheese
- 2 cherry tomatoes
- 2 green chilies
Sauce
- 1 teaspoon tomato paste
- 1 cup hot water
Preparation
Peel the eggplants in a striped pattern and soak in salted water for 10 minutes.
Wash and dry the eggplants.
Fry them in hot oil, turning until golden.
Drain on paper towels and arrange in a baking dish.
Chop the chicken into small pieces.
Add butter to the pan.
Sauté the finely chopped onions until they turn pinkish.
Add the pastes and sauté for one minute.
Add the chicken and cook until it changes color.
Add the peppers and 2 cups of water, and let it cook.
Finally, add the spices and cook until the water evaporates, then turn off the heat.
Stuff the eggplants with the chicken filling.
In a suitable bowl, mix the tomato paste with hot water until dissolved.
Pour the sauce over the eggplants, drizzling lightly into the baking dish.
Decorate the eggplants with tomatoes and green chilies.
Place a piece of butter on each eggplant.
Bake in a preheated oven at 200 degrees Celsius with fan setting.
When the tomatoes and peppers are roasted, add the cheese.
When the cheese melts, remove the dish from the oven and serve hot.
