Spinach Chicken Stuffed Eggplants

Spinach Chicken Stuffed Eggplants
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

Two huge eggplants
One pound (450 grams) of finely chopped, skinless, boneless chicken breast
Two cups of freshly chopped spinach
One little onion, diced finely
Three minced garlic cloves
One medium tomato, chopped
Half a cup of mozzarella cheese, shredded
¼ cup of Parmesan cheese, grated
Two tablespoons of olive oil
One teaspoon of Italian seasoning
Half a teaspoon of paprika
Half a teaspoon of black pepper
To taste, add ½ tsp of salt.
¼ tsp optional red pepper flakes
Two tablespoons of freshly chopped parsley

Guidelines:

Get the eggplants ready:
Set the oven temperature to 400°F, or 200°C. Cut the eggplants in half lengthwise. The majority of the meat should be carefully scooped off, leaving about ½-inch around the edges. The scooped aubergine flesh should be chopped and left aside.
Before baking:
Put the eggplant shells, cut-side up, on a baking sheet after brushing them with a little olive oil. Bake for fifteen minutes.
Prepare the chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add salt, Italian seasoning, paprika, black pepper, and cubed chicken. Cook until the chicken is thoroughly cooked, about 5 to 7 minutes.
Add the veggies:
Add the diced aubergine flesh and onion. Cook for four to five minutes. Add the tomato and garlic, then simmer for an additional two minutes.
Add the spinach:
Cook the chopped spinach for one to two minutes, or until it wilts. Take off the heat and mix in the Parmesan cheese.
Fill the eggplants:
Evenly distribute the chicken and spinach mixture inside the eggplant shells that have already been baked. Add shredded mozzarella on top.
Bake:
Go back to the oven and bake for 12 to 15 minutes, or until the cheese is browned and melted.
Serve:
Serve warm, garnished with fresh parsley. It goes well with garlic bread or a straightforward green salad.
Help

Before stuffing the eggplants, add a small amount of ricotta or cream cheese to the chicken-spinach filling for flavour.

Spinach Chicken Stuffed Eggplants

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Ingredients Method

Ingredients

  

Two huge eggplants

One pound (450 grams) of finely chopped, skinless, boneless chicken breast

Two cups of freshly chopped spinach

One little onion, diced finely

Three minced garlic cloves

One medium tomato, chopped

Half a cup of mozzarella cheese, shredded

¼ cup of Parmesan cheese, grated

Two tablespoons of olive oil

One teaspoon of Italian seasoning

Half a teaspoon of paprika

Half a teaspoon of black pepper

To taste, add ½ tsp of salt.

¼ tsp optional red pepper flakes

Two tablespoons of freshly chopped parsley

Method

 

Get the eggplants ready:

Set the oven temperature to 400°F, or 200°C. Cut the eggplants in half lengthwise. The majority of the meat should be carefully scooped off, leaving about ½-inch around the edges. The scooped aubergine flesh should be chopped and left aside.

Before baking:

Put the eggplant shells, cut-side up, on a baking sheet after brushing them with a little olive oil. Bake for fifteen minutes.

Prepare the chicken:

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add salt, Italian seasoning, paprika, black pepper, and cubed chicken. Cook until the chicken is thoroughly cooked, about 5 to 7 minutes.

Add the veggies:

Add the diced aubergine flesh and onion. Cook for four to five minutes. Add the tomato and garlic, then simmer for an additional two minutes.

Add the spinach:

Cook the chopped spinach for one to two minutes, or until it wilts. Take off the heat and mix in the Parmesan cheese.

Fill the eggplants:

Evenly distribute the chicken and spinach mixture inside the eggplant shells that have already been baked. Add shredded mozzarella on top.

Bake:

Go back to the oven and bake for 12 to 15 minutes, or until the cheese is browned and melted.

Serve:

Serve warm, garnished with fresh parsley. It goes well with garlic bread or a straightforward green salad.