Stuffed Eggplant Boats with Chicken and Cheese

Soft roasted eggplant halves become edible boats for a savory filling of sautéed chicken, onion, carrot and melty processed cheese, finished with a golden blanket of grated hard cheese. It is a satisfying baked dinner that feels special with very little effort. For more eggplant inspiration, see our Crispy Battered Zucchini and Eggplant and Pasta with Roasted Eggplant and Feta.

Ingredients

• 4 eggplants
• 2 onions, chopped
• 1 carrot, grated
• 400 g (14 oz) chicken thigh fillets, cut into pieces
• 2 processed cheese portions (about 200 g / 7 oz total)
• 150 g (5.3 oz) hard cheese, grated
• Spices, salt, and black pepper to taste

Instructions

1. Bake the eggplants whole at 180°C (350°F) until soft — about 1 hour, covered with foil if needed.
2. Halve the baked eggplants and scoop out the flesh, keeping the skins intact as boats. Sauté the onion and carrot with the chicken pieces until cooked through, then stir in the eggplant flesh and the processed cheese until melted. Season with spices, salt, and pepper at the very end.
3. Fill the eggplant boats with the mixture, sprinkle with grated hard cheese, and bake at 180°C (350°F) for 10–15 minutes, until the cheese melts.

Tips

• Bake the eggplants until completely soft — underbaked skins are hard to scoop and tough to eat.
• Season at the very end, after the cheeses melt, since both cheeses add salt. For guidance on safe poultry handling, the USDA offers clear food-safety resources.
• Cover with foil if the tops brown before the hour is up; the flesh should be spoonably soft — much like the caramelized vegetables in our Chicken in Creamy Mushroom Sauce benefit from gentle, patient heat.

Nutrition (per 100 g): 84 kcal, protein 11 g, fat 2 g, carbs 6 g