This Cheesy Chicken & Mushroom Stuffed Eggplant is a savory, hearty, and protein-packed dish that combines roasted eggplants, tender chicken, mushrooms, and bell peppers for a flavorful, satisfying meal. The creamy yogurt-mustard sauce and melted cheese topping make this dish irresistibly delicious! It’s perfect for a wholesome dinner, meal prep, or a special occasion.
Preparation Time
- Prep Time: 15 minutes
- Bake Time: 30-35 minutes
- Total Time: 50 minutes
- Servings: 2-3
Ingredients
- 2 eggplants
- Salt, to taste
- Olive oil, for drizzling
- Vegetable oil, for sautéing
- 1 onion, chopped
- 1 clove garlic, minced
- 1 chicken fillet, diced
- 150g mushrooms, sliced
- 1 bell pepper, chopped
- Black pepper, to taste
- Paprika, to taste
- 150g grated cheese (cheddar, mozzarella, or your choice)
- 2 tbsp yogurt
- 1 tbsp mustard
- Dill, fresh or dried, to taste
- ½ cucumber, sliced for garnish
Directions
- Step 1: Prepare the Eggplants
- Preheat the oven to 180°C (350°F).
- Cut the eggplants in half lengthwise and scoop out the pulp, leaving a thin shell.
- Sprinkle with salt and let them sit for 10 minutes to remove bitterness.
- Rinse and pat dry with a paper towel.
- Step 2: Roast the Eggplants
- Place the eggplant halves on a baking tray, drizzle with olive oil, and bake for 20 minutes until slightly softened.
- Step 3: Cook the Filling
- Heat vegetable oil in a skillet over medium heat.
- Sauté the onion until translucent, about 3 minutes.
- Add garlic and diced chicken fillet, and cook until the chicken is lightly browned.
- Stir in the sliced mushrooms and bell pepper.
- Season with salt, black pepper, and paprika.
- Cook until the mushrooms are tender and the chicken is fully cooked.
- Step 4: Combine the Filling
- Remove the skillet from heat.
- Stir in the eggplant pulp and mix well.
- Step 5: Assemble the Bake
- Remove the roasted eggplants from the oven.
- Fill each half with the chicken and mushroom mixture.
- Sprinkle grated cheese evenly on top.
- Step 6: Bake Again
- Return the stuffed eggplants to the oven.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Step 7: Prepare the Sauce
- In a small bowl, mix yogurt, mustard, and dill.
- Stir until smooth and creamy.
- Step 8: Serve & Garnish
- Remove the stuffed eggplants from the oven and let them cool slightly.
- Garnish with sliced cucumber and serve with the yogurt sauce on the side.
Serving Suggestions
- Serve with a side of rice or quinoa for a complete meal.
- Pair with a fresh green salad for a light, balanced plate.
- Enjoy with garlic bread or pita for extra texture.
- Add a drizzle of balsamic glaze or hot sauce for extra flavor.
Cooking Tips
- Choose firm eggplants for better structure when stuffing.
- Drain excess liquid from the filling to avoid soggy eggplants.
- Use different cheeses like feta or gouda for varied flavors.
- For extra crispiness, broil for 2 minutes at the end.
- Make it vegetarian by replacing chicken with chickpeas or tofu.
Nutritional Benefits
- Eggplants are rich in fiber and antioxidants.
- Chicken provides lean protein for muscle health.
- Mushrooms and bell peppers offer vitamins and minerals.
- Yogurt sauce adds probiotics and creaminess.
Dietary Information
- High-protein & low-carb
- Gluten-free
- Keto-friendly (if using full-fat yogurt)
Nutritional Facts (Per Serving)
- Calories: 350-400 kcal
- Carbohydrates: 18g
- Protein: 30g
- Fat: 22g
- Fiber: 5g
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 1 month.
- Reheat: Warm in the oven at 180°C (350°F) for 10 minutes or microwave for 1-2 minutes.
Why You’ll Love This Recipe
- Rich, cheesy, and packed with flavors.
- Nutritious and high in protein.
- Easy to prepare and perfect for meal prep.
- Customizable with different veggies, spices, and cheeses.
Conclusion
This Cheesy Chicken & Mushroom Stuffed Eggplant is a delicious, wholesome, and comforting dish that is both easy to make and packed with nutrients. Whether you’re meal prepping or serving guests, this dish is a guaranteed hit. Try it today and enjoy the perfect balance of flavors and textures!
Frequently Asked Questions (FAQs)
- Can I use ground chicken instead of diced chicken? Yes! Ground chicken will work just as well.
- Can I substitute the cheese? Yes! Try feta, gouda, or mozzarella.
- How do I make it vegetarian? Replace chicken with chickpeas, tofu, or lentils.
- Can I use Greek yogurt instead of regular yogurt? Yes! Greek yogurt will make the sauce thicker.
- How do I prevent soggy eggplants? Salt them first, then bake before adding the filling.
- Can I make this ahead of time? Yes! Prepare everything a day ahead and bake before serving.
- Can I make it spicier? Add red chili flakes or cayenne pepper to the filling.
- What sides go well with this? Try it with quinoa, couscous, or roasted potatoes.
- How can I make the filling more flavorful? Add thyme, oregano, or cumin for extra depth.
- Can I freeze it? Yes! Wrap it well and freeze for up to 1 month.