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Stuffed eggplant is always a good idea. I find the flavour of oven-roasted eggplant sooo divine and it also just looks wonderfully summery; it’s a real picture on your plate. This version with chicken is packed with good nutrients and is nicely filling. It also fits the Paleo principle. Perfect for the barbecue!

Recipe

Stuffed eggplant with chicken

Delicious for summer! Try something new with these lovely stuffed eggplants. From the oven, but this recipe also works perfectly on the barbecue!

Course	Main course
Kitchen	Greek
Servings	2

Preparation time

Preparation time	30 min
Time in oven	12 min
Total	57 min

Equipment

Oven
Koekenpan
Cutting board
Knife
Spoon
Baking dish

Ingredients

2 eggplants
2 onions
1 red bell pepper
1 pack passata di pommodori (tomato purée)
200 grams chicken breast
40 grams feta
2 tablespoons pine nuts
a handful of fresh basil

Stuffed eggplant recipe with chicken

Preheat the oven to 200°C
Cut the eggplants in half lengthwise and carefully scoop out the flesh (or do this with a spoon). Be careful not to damage the ‘skin’ and keep the flesh; dice it into cubes.
Drizzle some bio extra vierge olijfolie over the eggplants and bake them for about 15 minutes in the oven.
Finely chop the onions and dice the bell pepper. Do the same with the chicken. Sauté the onions in a little oil and add the chicken. Then add the bell pepper and the diced eggplant. When the chicken is cooked, add the passata di pommodori. Let it simmer on low heat for a few minutes and then take the Koekenpan off the heat.
Fill the eggplants with the chicken mixture and crumble the feta over them. Finally, sprinkle the pine nuts over the eggplants and bake them for another ~12 minutes at 180°C in the oven. Garnish with some fresh basil before serving. Enjoy!

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This stuffed eggplant with chicken is a delicious and colourful dish that’s perfect as a main meal. The combination of juicy chicken, sweet bell pepper and creamy feta makes this recipe irresistible.

Serve the stuffed eggplants straight from the oven and generously garnish with fresh basil. Lovely with a crisp green salad or a piece of crusty bread on the side.