These stuffed eggplant boats are weeknight comfort food done right. Tender roasted eggplant halves are filled with juicy seasoned chicken, sweet tomato and a spoonful of sour cream, then baked under a bubbly golden cheese crust. If you love hearty chicken dinners like our Juicy Chicken and Vegetable Patties or our Healthy Cabbage Chebureki with Meat, this recipe belongs on your menu.
Ingredients
- 3 eggplants
- 200 g (7 oz) chicken fillet
- 1 onion, chopped
- 1 tomato, diced
- 100 g (3.5 oz) hard cheese, grated
- 2 tbsp low-fat sour cream (10%)
- 1 tsp oil
- Salt and black pepper to taste
Instructions
- Halve the eggplants lengthwise and scoop out the flesh. Salt each boat and set aside for 20 minutes, then drain off the liquid.
- Saute the onion with the chicken cut into small pieces.
- Add the diced eggplant flesh and tomato; season with salt and pepper and stir in the sour cream.
- Simmer in the pan for about 10 minutes.
- Fill the eggplant boats with the mixture, top with grated cheese, and bake until golden and bubbly.
Tips
- Salting the eggplant boats draws out bitterness — do not skip the 20-minute rest.
- Do not overbake once the cheese is on; pull the boats out when the top is golden and bubbly. For more roasted vegetable inspiration, browse the cooking guides at seriouseats.com.
- For another easy chicken dinner later in the week, try our Chicken and Buckwheat Patties.
Nutrition: per 100 g: 77.2 kcal, protein 7.4 g, fat 3.5 g, carbs 3.5 g