These Stuffed Eggplants with Chicken and Vegetables are a delightful combination of tender roasted eggplants, savory chicken, and a flavorful vegetable filling. Topped with melted cheese and a creamy yogurt-mustard sauce, this dish is perfect for a wholesome dinner or a special occasion.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
Servings: 4
Ingredients:
- Eggplants: 2
- Salt: to taste
- Olive oil: for drizzling
- Vegetable oil: for sautéing
- Onion: 1, chopped
- Garlic: 1 clove, minced
- Chicken fillet: 1, diced
- Mushrooms: 150 grams, sliced
- Bell pepper: 1, chopped
- Black pepper: to taste
- Paprika: to taste
- Cheese: 150 grams, grated
- Yogurt: 2 tablespoons
- Mustard: 1 tablespoon
- Dill: fresh or dried, to taste
- Cucumber: 1/2, sliced for garnish
Directions:
- Prepare the Eggplants: Preheat your oven to 180°C (350°F). Cut the eggplants in half lengthwise and scoop out the pulp. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry.
- Roast the Eggplants: Place the eggplant halves on a baking tray, drizzle with olive oil, and roast in the preheated oven for 20 minutes.
- Cook the Filling: In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and diced chicken fillet, cooking until the chicken is browned. Stir in the sliced mushrooms and chopped bell pepper. Season with salt, black pepper, and paprika. Cook until the mushrooms are tender.
- Combine the Filling: Remove the skillet from heat and mix the reserved eggplant pulp into the chicken and vegetable mixture.
- Assemble the Stuffed Eggplants: Remove the roasted eggplants from the oven and fill them with the chicken and vegetable mixture.
- Add Cheese and Bake: Sprinkle grated cheese evenly over the stuffed eggplants. Return to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Prepare the Sauce: In a small bowl, mix yogurt, mustard, and dill. Set aside.
- Serve: Garnish the stuffed eggplants with sliced cucumbers and drizzle with the yogurt-mustard sauce. Serve warm.
Serving Suggestions:
- Pair with a side of steamed rice or quinoa for a complete meal.
- Serve alongside a fresh green salad for a lighter option.
- Add a dollop of sour cream or guacamole for added creaminess.
- Enjoy with crusty bread to soak up the flavorful juices.
- Serve as a main course for a cozy family dinner or a dinner party.
Cooking Tips:
- Use a spoon to carefully scoop out the eggplant pulp to avoid tearing the skin.
- Adjust the spices in the filling to your taste, adding chili flakes for extra heat if desired.
- For a vegetarian option, substitute chicken with lentils or chickpeas.
- Use a mix of cheeses like mozzarella, gouda, or parmesan for a richer flavor.
Nutritional Benefits:
- Eggplants: High in fiber, antioxidants, and vitamins.
- Chicken: A lean protein source that helps build and repair tissues.
- Mushrooms: Low in calories and rich in vitamins and minerals like selenium and potassium.
Dietary Information:
- High in protein and fiber.
- Gluten-free (ensure mustard is gluten-free).
- Low-carb option.
Nutritional Facts (Per Serving):
- Calories: 310
- Protein: 25 g
- Carbohydrates: 12 g
- Fat: 20 g
- Fiber: 5 g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
- The roasted eggplants are tender and flavorful, pairing perfectly with the savory chicken and vegetable filling.
- The dish is customizable with different cheeses, vegetables, or protein options.
- The yogurt-mustard sauce adds a tangy, creamy finish to the dish.
- It’s a visually stunning dish that’s perfect for entertaining or a family dinner.
- Packed with nutrients, this dish is a healthy and satisfying meal option.
Conclusion:
These Stuffed Eggplants with Chicken and Vegetables are a flavorful and hearty dish that’s both nutritious and easy to prepare. The combination of tender roasted eggplants, savory filling, and creamy sauce makes it a crowd-pleaser for any occasion. Try this recipe and delight your family with a delicious and wholesome meal!
Frequently Asked Questions:
- Can I make this vegetarian? Yes, substitute the chicken with lentils, chickpeas, or tofu.
- What cheese works best for this recipe? Mozzarella, cheddar, or gouda are great options.
- Can I prepare the filling ahead of time? Yes, you can prepare the filling a day in advance and store it in the fridge.
- How do I prevent the eggplants from being too watery? Salting and letting the eggplants rest before roasting helps draw out excess moisture.
- Can I use different vegetables? Absolutely! Try adding zucchini, spinach, or tomatoes to the filling.
- How do I know the eggplants are roasted enough? The flesh should be tender and easy to scoop but still hold its shape.
- Can I freeze stuffed eggplants? Yes, freeze them after baking and reheat in the oven when ready to serve.
- What can I use instead of yogurt in the sauce? Sour cream or a plant-based yogurt alternative works well.
- Can I make this dish spicy? Add chili flakes or diced jalapeños to the filling for a spicy kick.
- What side dishes pair well with this recipe? Steamed rice, quinoa, or a simple salad are great accompaniments.