Eggplants are a versatile and flavorful vegetable that shine in Mediterranean-style dishes, and when paired with tender chicken, tangy tomato pulp, and aromatic spices, they create a truly irresistible meal. This recipe combines roasted eggplants with a hearty chicken and tomato filling, topped with Parmesan cheese for a rich, savory finish. It’s a perfect dish for those looking for a wholesome, delicious, and satisfying meal. Whether served on its own or alongside a light salad or crusty bread, this baked eggplant and chicken dish will quickly become a household favorite.
Ingredients:
- 5 medium eggplants
- 1 bell pepper, diced
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 300g chicken breast, cubed
- 600ml tomato pulp (or crushed tomatoes)
- 20g Parmesan cheese, grated
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp dried oregano
- 3 tbsp olive oil (plus more for brushing the eggplants)
Instructions:
Step 1: Prepare the Eggplants
- Preheat your oven to 200°C (400°F).
- Cut the eggplants in half lengthwise. Use a spoon to carefully scoop out some of the flesh from the center, leaving about 1 cm of flesh on the skin to create a “boat” for the filling. Set aside the scooped-out flesh for later use.
- Brush the cut sides of the eggplant with olive oil and lightly season with salt and pepper.
- Place the eggplant halves, cut-side up, on a baking sheet and roast in the oven for about 20-25 minutes, or until the flesh is tender and slightly golden.
Step 2: Prepare the Chicken and Vegetables
- While the eggplants are roasting, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and diced bell pepper to the pan and cook for an additional 2 minutes, stirring frequently.
- Add the cubed chicken breast to the pan, season with salt, pepper, paprika, and oregano, and cook for about 5-7 minutes until the chicken is browned and cooked through.
Step 3: Add the Tomato and Eggplant
- Stir the scooped-out eggplant flesh into the chicken mixture and cook for 2-3 minutes, allowing it to soften and blend with the other ingredients.
- Pour in the tomato pulp and bring the mixture to a simmer. Allow it to simmer for roughly 10 minutes to blend the flavors. Sample the dish and tweak the seasoning as needed.
Step 4: Assemble the Eggplant Boats
- Once the roasted eggplant halves have cooled slightly, spoon the chicken and tomato filling into each eggplant “boat,” filling them generously.
- Sprinkle the tops of the stuffed eggplants with grated Parmesan cheese.
Step 5: Bake and Serve
- Return the stuffed eggplants to the oven and bake for another 15-20 minutes, until the cheese is melted and bubbly, and the eggplants are fully tender.
- Remove the eggplants from the oven and let them cool for a few minutes before serving.
Conclusion:
This baked eggplant and chicken dish is a flavorful and hearty meal that’s packed with Mediterranean-inspired goodness. The tender roasted eggplants provide a perfect base for the savory chicken and tomato filling, while the Parmesan cheese adds a rich, cheesy finish. Whether you’re looking for a comforting dinner or a dish to impress guests, this eggplant recipe is sure to become a go-to in your kitchen. Serve with a fresh salad or your favorite side for a complete and satisfying meal!