Chicken Stuffed Eggplant

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Preheat the oven to 180°C/350°F.

2. 2

   Step 2: Halve the eggplants lengthwise. Cover in a large bowl with enough water and the separate 2 tsp soaking salt. Weigh down with a clean plate and soak 30 minutes while preparing filling.

   Soak eggplants while making filling · 30 minUses 4 Black Nadia eggplants, halved lengthwise · 2 tsp salt for soaking eggplant · Enough water for soaking and rinsing eggplants

3. 3

   Step 3: Heat the unmeasured filling olive oil in a saucepan. Sauté finely cubed chicken (200 g) over medium heat about 5 minutes, then add diced onion (1) and the chopped garlic (2 cloves) and sauté about 5 minutes until onion softens. The chicken will finish cooking in the following stages.

   Uses 200 g chicken breast, finely cubed · 2 cloves garlic (thinly chopped) · 1 Onion (diced) · Olive oil for cooking chicken filling; source amount unspecified

4. 4

   Step 4: Add chopped tomatoes (2), filling salt (1/2 teaspoon), black pepper (1/4 teaspoon) and part of the single listed tablespoon tomato paste, reserving the rest for the pan liquid. The author supplies no measured split. Simmer about 5 minutes until tomatoes soften and chicken is cooked through, reaching 74°C/165°F. Keep the cooked filling aside; the garlic already added is not added again.

   Simmer chicken and tomato filling · 5 minUses Sautéed chicken onion and garlic · 2 tomatoes (chopped) · 1/4 teaspoon black pepper · 1/2 teaspoon salt · Part of the single 1 tbsp tomato-paste supply; reserve remainder for pan liquid

5. 5

   Step 5: Mix the measured hot water (1 cup) with the remaining tomato paste from the same single tablespoon supply. Set the pan liquid aside.

   Uses 1 cup hot water · Remaining tomato paste from the same single 1 tbsp supply

6. 6

   Step 6: Drain and rinse the soaked eggplants. Heat the separate 2 tbsp eggplant-frying olive oil in a large skillet over medium heat. Fry the halves about 5 minutes until browned, then drain on paper towels.

   Brown eggplant halves · 5 minUses Soaked eggplant halves · 2 tbsp olive oil for frying eggplants · Enough water for soaking and rinsing eggplants

7. 7

   Step 7: Arrange the eggplant halves in an ovenproof glass dish. Use a spoon to form a pocket in each half, fill with the cooked chicken mixture and top with grated cheddar.

   Uses Browned drained eggplant halves · Cooked chicken and tomato filling · 50 g cheddar cheese, grated

8. 8

   Step 8: Pour the prepared tomato-paste pan liquid around and over the stuffed eggplants.

   Uses Filled cheese-topped eggplants · Prepared tomato-paste pan liquid

9. 9

   Step 9: Bake uncovered about 15 minutes until cheese melts. Cover with foil and bake another 5 minutes, continuing if needed until eggplants are tender and chicken filling is thoroughly hot. Serve with an optional ready side such as cooked pilaf.

   Uncovered bake15minutes, then cover for5minutes · 15 minUses Stuffed eggplants with pan liquid · A ready side dish such as cooked pilaf, optional