Eggplant stuffed with chicken

Eggplant stuffed with chicken

The stuffed eggplants are a tasty and tasty summer preparation. Eggplants are vegetables that lend themselves to a lot of delicious recipes, one of them being the one where you fill them with different ingredients!

Preparation time

70 min.




3 large eggplant

1 large onion

3 bell peppers (yellow, red and green)

1 pumpkin

2 carrots

1/2 chicken breast

5 cloves of garlic

3 tablespoons breadcrumbs

1 box of canned tomatoes

1 parsley bond



Method of preparation

Chop the vegetables and chicken, except carrots, which are grated.

Put a pan over the heat with a little oil and add the chicken and garlic. Heat them a little and then add the other vegetables. Allow to soften, stirring occasionally.

Add salt and pepper, to taste, and add the minced parsley and tomatoes. Add a tablespoon of breadcrumbs, to "tie" a little sauce left over vegetables.

Cut the eggplant in half, without peeling, and peel the core with a teaspoon. Then fill them with the vegetable mixture. On top, sprinkle fresh parsley and the remaining crumb.

Place the eggplant in an oiled pan, fill the pan with water to the filling level and cover it with aluminum foil. Put it in the oven for about 20 minutes, then remove the foil and put it in another 20.

Tags Filled eggplants Eggplant recipes