The chicken stuffed eggplants are also an excellent leftover recipe when you have roast chicken or simple slices of grilled chicken left over. In this recipe, we’ve cooked it specifically, but it’s even better if you use leftover chicken. You’ll see that these eggplants with a few simple ingredients will be very appreciated by everyone.
Curious? Let’s find out how to prepare stuffed eggplants right after the photo, but first, take a look below at other stuffed eggplant recipes!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for chicken stuffed eggplants
- 3 eggplants
- 12.3 oz chicken breast
- 1 red bell pepper
- 1 carrot
- 7.1 oz mozzarella
- 1 egg
- 3 tbsps chopped parsley
- 2 pinches salt
- 3 pinches pepper
- 2 tbsps extra virgin olive oil
Preparation of chicken stuffed eggplants
To prepare the chicken stuffed eggplants, first cut each eggplant in half and then make cuts to form cubes in the flesh without going all the way through.
Remove the cubes and set them aside.
Salt the inside of the hollowed-out eggplants.
In a large pan, place the eggplants cut-side down, turn on the heat, and cover with a lid.
Pre-cook the eggplant shells like this for 10 minutes.
Remove from the pan, flip them, and place the shells on a baking sheet lined with parchment paper.
Chop the chicken breast using a food processor or coarsely with a knife.
Clean the vegetables and cut them into small pieces.
Cook with a little oil in the same pan used for the eggplants, beginning with the chicken breast, browning it for a few minutes, then add the cubed eggplant flesh and the remaining vegetables.
Just 10 minutes will suffice since everything will finish cooking in the oven, so turn off the heat, salt, and pepper.
Preheat the oven to 200°C in static mode.
Cut the mozzarella into small cubes.
Add the egg to the eggplant filling and mix with the parsley.
Incorporate half of the mozzarella and mix again.
Fill the eggplant shells by distributing the remaining mozzarella on top.
Bake and cook the chicken stuffed eggplants for 30 minutes, checking the browning on the surface.
If they start to color too much, you can cover them with a sheet of parchment or aluminum foil.
Remove from the oven, let rest for 5 minutes before serving and…
ENJOY YOUR MEAL
How to store chicken stuffed eggplants
Chicken stuffed eggplants can be stored in the refrigerator for 2 days in an airtight container.
You can freeze the eggplants once they have cooled and then let them thaw at room temperature before reheating, even in a pan.
Other recipes
If you want to see other types of recipes, you can return to HOME.
Frequently Asked Questions
I have leftover chicken, how should I proceed?
If you have leftover cooked chicken, just cut it into small pieces and add them to the pan where you previously cooked the vegetables, letting it flavor and brown.
How can I replace the bell pepper?
If you don’t like or don’t have a bell pepper, you can leave it out.
