Eggplants Stuffed with Mushrooms, Chicken, and Bell Peppers
Appetizers • Greek
Description
Eggplants stuffed with mushrooms, chicken, and bell peppers
Ingredients
- Pickled Chanterelles 15 oz
- Eggplants 4 pieces
- Olive Oil 6 tablespoons
- Chopped Sage Leaves 1 tablespoon
- Onion 1 piece
- Chicken fillet 10 oz
- Sweet Pepper 1 piece
- Ground Black Pepper to taste
- Salt to taste
- Cheese Spread 0 oz
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Wash the eggplants and cut off the stems. Remove some of the flesh from the centers (to create boats). Salt the prepared eggplants, brush with olive oil, place on a baking sheet, and send to the oven. Cook until they are soft (about 15 minutes). Salt the remaining flesh and set aside for a while to drain the bitterness.
Step 2
Clean the champignon mushrooms. Mince one clove of garlic. Pour two tablespoons of olive oil into a skillet, add the minced garlic, and add the whole mushrooms. Cook the mushrooms for 2–3 minutes to evaporate some of the liquid. Sprinkle with parsley. Finely chop the cooked mushrooms.
Step 3
Dice the chicken fillet, onion, and pepper into small cubes. Pour 2 tablespoons of olive oil into the skillet. When the oil is hot, sauté the onion and bell pepper until the onion becomes translucent. Add the diced meat and fry until it changes color.
Step 4
Wash and squeeze the eggplant flesh. Finely chop it and add it to the chicken, onion, and pepper mixture. Add the minced garlic clove and the chopped mushrooms. Season with salt and pepper to taste. Cook for another 2–3 minutes.
Step 5
Stuff the eggplant boats with the mixture, sprinkle with cheese, and send to the oven for 10 minutes.
Step 6
Serve hot.
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