Stuffed Eggplants
Main Dishes • European
Description
Stuffed Eggplants
Ingredients
- Eggplants 4 pieces
- Vegetable Oil to taste
- Chicken fillet 5 oz
- Onion 1 head
- Carrot 1 piece
- Orange Bell Peppers 2 pieces
- Garlic 3 cloves
- Salt to taste
- Ground Black Pepper to taste
- Dried Rosemary 1 teaspoon
- Butter 2 tablespoons
- Passata Tomato Sauce 1 tablespoon
- Water 1 cup
- Wheat Flour 1 tablespoon
- Cheese Spread to taste
Step-by-Step Guide
Step 1
Peel 4 eggplants with a vegetable knife in strips to keep their shape during baking, cut off one side and scoop out the flesh, leaving a 2 cm thick layer on the walls of the boats.
Step 2
Soak the eggplants in salted water for 30 minutes, then drain in a colander and dry with a paper towel.
Step 3
Fry the eggplants on all sides in vegetable oil until golden brown.
Step 4
Sauté 200 g of diced chicken meat with a finely chopped large onion in vegetable oil.
Step 5
Add 1 medium-sized carrot and 2 bell peppers cut into strips, 2–3 minced garlic cloves, season with salt and pepper, add 1 teaspoon of dried oregano and 1 tablespoon of butter.
Step 6
Fill the eggplant boats with the prepared chicken and vegetable filling.
Step 7
Melt 1 tablespoon of tomato paste in a pan, mix 1 tablespoon of flour in 1 cup of water, season with pepper and salt, pour into the pan with the sauce and bring to a boil.
Step 8
Pour the prepared sauce over the filling in the eggplants.
Step 9
Bake them in a preheated oven for 20 minutes, then sprinkle with grated cheese and keep in the oven until a crust forms.
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