It's a Mediterranean style meal. Baked Eggplant filled with a chicken, egg stuffing. They make a great meal at anytime of day with their cheesy crusty tops.
Recipe Tags
Easy
Main Dish
Breakfast and Brunch
Ingredients Serving: 2
Eggplant 1
Chicken mince 1 cup
Onion 1 chopped
Garlic 6cloves chopped
Capsicum 1 chopped
Celery 1 chopped
Tomato paste 1tbsp
Red chilli flakes 1 tsp
Dry Thyme 1tsp
Dry Rosemary 1/2tsp
Black pepper powder 1tsp
Bread crumbs 1/4cup
Egg 1
Mozerella cheese grated 1/2cup
Salt as per taste
Coriander leaves chopped 2tbsp
Oil 4tbsp
Instructions
TAKE ONE EGGPLANT AND SLICE IN HALF LENGTHWISE.
USING KNIFE SCORE AROUND THE EGGPLANT LEAVING SOME THICKNESS BETWEEN THE SKIN.
THEN SCOOP OUT THE FLESH.
BRUSH THE EGGPLANTS WITH OIL.
SEASON WITH SALT AND LEMON JUICE.
RUB WELL.
CHOP UP THE FLESH INTO SMALL PIECES.
HEAT OIL IN A PAN /KADHAI AND SAUTE THE EGGPLANT UNTIL GOLDEN BROWN.
ADD ONIONS.
STIR A MIN.
ADD CHOPPED CAPSICUM, CELERY STICKS AND COOK ON LOW FLAME FOR 2-3MINS.
ADD CHILLI FLAKES, CHOPPED GARLIC, ROSEMARY AND THYME.
MIX WELL.
ADD TOMATO PASTE FOLLOWED BY CHICKEN MINCE.
ADD SALT TO TASTE AND PEPPER POWDER.
MIX WELL AND SWITCH OFF.
FINALLY ADD BREAD CRUMBS AND ONE EGG.
MIX WELL.
COOL A BIT.
LINE A BAKING SHEET PAN WITH FOIL AND BRUSH OIL.
PLACE THE EGGPLANTS ON THE FOIL. FILL WITH THE MIXTURE AND TOP WITH CHEESE.
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