Today, we’re making Stuffed Eggplants with Chicken and Mozzarella—a delicious, savory dish prepared two ways: stovetop and baked. These eggplant boats are packed with chicken, vegetables, and melted mozzarella, making them perfect for a quick dinner or a cozy meal.
Preparation Time
- Prep Time: 20 minutes
- Cooking Time: 30–40 minutes
- Total Time: 1 hour
Ingredients
- 2 chicken fillets (about 300–400 g), diced
- 2 tsp soy sauce
- 1–2 cloves garlic, minced
- Pepper, to taste
- 2 eggplants, sliced into 1.2–1.5 cm thick rounds
- Vegetable oil, for frying
- 1 bell pepper, finely chopped
- Salt, to taste
- Spring onion, chopped
- 100 g (3.5 oz) mozzarella for pizza, shredded
- 1 egg, beaten
- Smoked paprika, for garnish
- Sour cream, for serving
Directions
Step 1: Prepare the Chicken Filling
- Cut the chicken fillets into small pieces.
- Marinate the chicken with soy sauce, minced garlic, and a pinch of pepper. Set aside for 5 minutes.
- Heat vegetable oil in a pan and cook the chicken until golden brown. Remove and set aside.
Step 2: Prepare the Eggplants
- Slice the eggplants into 1.2–1.5 cm thick rounds.
- Scoop out the flesh from each slice, leaving a border to create small “boats.”
- Chop the scooped-out flesh into small pieces.
Step 3: Cook the Vegetables
- Heat vegetable oil in a pan and sauté the chopped eggplant flesh until golden brown.
- Add the finely chopped bell pepper and cook for another 5 minutes.
- Season with salt and pepper to taste.
Step 4: Combine the Filling
- In a bowl, combine the cooked chicken, sautéed vegetables, chopped spring onions, and shredded mozzarella.
- Mix well and stir in the beaten egg to bind the mixture.
Step 5: Cook the Eggplant Boats – Stovetop Method
- Heat vegetable oil in a pan over medium heat.
- Fry the hollowed-out eggplant rounds until golden brown on both sides.
- Fill the cooked eggplant rounds with the chicken mixture.
- Cover the pan and cook on medium heat for 10 minutes.
- Flip the eggplants carefully and cook for another 7–8 minutes until fully cooked.
Step 6: Bake the Eggplant Boats – Oven Method
- Preheat your oven to 180°C (350°F).
- Place the filled eggplants in a baking dish.
- Drizzle with a little oil and bake for 20–25 minutes, or until golden brown and bubbly.
Step 7: Garnish and Serve
- Sprinkle smoked paprika on top for added flavor.
- Serve warm with a dollop of sour cream or yogurt.
5 Serving Suggestions
- Serve with a side of garlic bread or pita.
- Pair with a fresh green salad for a balanced meal.
- Add a drizzle of tahini sauce for extra flavor.
- Serve alongside quinoa or couscous for a hearty dinner.
- Top with chili flakes for a spicy kick.
Cooking Tips
- Salt the eggplants after cutting to draw out bitterness. Rinse and pat dry before frying.
- Use pre-cooked chicken for a faster prep time.
- Add chili flakes or cumin for extra spice and flavor.
- For a healthier version, bake instead of frying the eggplants.
- Use fresh herbs like parsley or basil for garnish.
Nutritional Benefits
- Eggplants are rich in fiber and antioxidants.
- Chicken provides lean protein for muscle growth.
- Mozzarella adds calcium and protein for bone health.
Dietary Information
- Gluten-free (ensure soy sauce is gluten-free).
- Low-carb and keto-friendly.
Nutritional Facts (Per Serving)
- Calories: 280
- Protein: 20g
- Carbohydrates: 12g
- Fat: 16g
- Fiber: 4g
- Sugar: 4g
Why You’ll Love This Recipe
- Flexible cooking options—pan-fried or baked.
- Packed with flavor from chicken, vegetables, and cheese.
- Perfect as a main dish or appetizer.
- Easy to prepare and impressive to serve.
Conclusion
These Stuffed Eggplants with Chicken and Mozzarella are flavorful, cheesy, and incredibly satisfying. Whether you prefer frying or baking, both methods deliver a delicious result. Try them today and find your favorite version!
Frequently Asked Questions
- Can I use ground chicken instead of diced chicken?
Yes, ground chicken works well and cooks faster. - Can I prepare these eggplants in advance?
Yes, assemble and refrigerate them for up to 24 hours before cooking. - What can I use instead of mozzarella?
Try cheddar, gouda, or feta cheese for variety. - How do I prevent eggplants from soaking too much oil?
Sprinkle salt on them and let them sit for 10 minutes before cooking to release moisture. - Can I make this vegetarian?
Yes! Replace the chicken with mushrooms, lentils, or chickpeas. - Can I freeze leftovers?
Yes, store them in airtight containers and freeze for up to 2 months. - How do I reheat leftovers?
Reheat in the oven at 160°C (320°F) for 10–15 minutes. - Can I use zucchini instead of eggplant?
Absolutely! Zucchini boats are a great alternative. - How can I make it spicier?
Add chili flakes or diced jalapeños to the filling. - What pairs well with this dish?
A side of mashed potatoes, roasted vegetables, or a fresh cucumber-tomato salad complements it perfectly.