Eggplant with chicken and vegetables
An eggplant novelty that's perfect for dinner - baked eggplant with chopped chicken, veggies and mozzarella.
Ingredients
| eggplant (large) 1 pc |
| tomatoes 100 g |
| sweet pepper 80 g |
| zucchini 80 g |
| onions 80 g |
| garlic 3 cloves |
| minced chicken (chopped) 300 g |
| mozzarella cheese 80 g |
| basil 15 g |
| thyme 4 sprigs |
| olive oil 50 ml |
| balsamic vinegar 10 ml |
| salt |
| black pepper |
| oregano |
Instructions
Step 1
Combine the crushed garlic with most of the olive oil; stir.
Step 2
Cut the eggplant in half, place each half on a sheet of foil, brush liberally with garlic oil, season with salt and pepper.
Step 3
Wrap in foil and bake for 20-25 minutes at 200°.
Step 4
For the filling, fry the sliced onion, zucchini and sweet peppers in the remaining oil.
Step 5
Add the mince and continue to fry until all the moisture has evaporated.
Step 6
Then add the chopped tomatoes and basil, thyme leaves, oregano, salt, pepper and balsamic vinegar. Simmer for a couple of minutes.
Step 7
Take the eggplants out of the oven, remove some of the flesh and stuff them with the minced meat and vegetables.
Step 8
Put slices of mozzarella on top. Bake at 200 C for 10 minutes. Bon appetit!
