Tender roasted eggplant shells filled with savory chicken, juicy tomatoes and melted cheese make a light yet satisfying dinner. These stuffed eggplant boats are easy to assemble, beautifully golden from the oven, and perfect for a healthy weeknight meal. If you love cozy chicken dinners, try our Braised Cabbage with Chicken and our Chicken Lavash Wrap with Garlic Pickle Sauce next.
Ingredients
- 2 eggplants
- 300 g (10.5 oz) tomatoes, diced
- 150 g (5 oz) ground chicken
- 100 g (3.5 oz) onion, chopped
- 70 g (2.5 oz) cheese, grated
- 1 garlic clove, minced
- Fresh parsley
- Salt, pepper, smoked paprika, oregano
- Olive oil
Instructions
- Halve the eggplants and scoop out the flesh with a fork.
- Brush the boats with olive oil; season with salt and pepper.
- Roast at 180°C (350°F) for 20 minutes.
- Sauté the onion, ground chicken and chopped eggplant flesh in a non-stick pan.
- Add the tomatoes, garlic, salt, pepper and spices; simmer 3-4 minutes.
- Fill the boats, top with cheese and bake 10 minutes at 180°C (350°F).
- Garnish with parsley.
Tips
- Do not over-scoop the eggplants: leave a sturdy shell so the boats hold their filling and keep their shape in the oven.
- Let the boats rest for a few minutes after baking so the cheese settles and the filling is easier to serve. For safe poultry cooking guidance, see usda.gov, and for more baked dinner ideas browse allrecipes.com.
- For extra flavor, add a pinch more smoked paprika to the filling, and serve with a fresh salad — or try The Juiciest Chicken Cutlets on another night.
Nutrition: per 100 g: 84 kcal, protein 11 g, fat 2 g, carbs 6 g.