Baked aubergine with chicken and vegetables

Ingredients

2 chicken breasts from SunValley

2 small aubergines

1 onion

2 cloves of garlic

few mushrooms

chicken spice

200 g of grated mozzarella cheese

150 g cherry tomatoes

salt, pepper, oregano

fresh basil

olive oil

Steps to Prepare

Step 1

Cut the aubergines in half and scoop out the insides. Cut the flesh into small cubes and put it in a bowl. Sprinkle both the aubergines boats and the flesh with salt and set aside for 10 minutes to remove any bitterness. Dry with a paper towel, then rinse the pulp in a sieve and squeeze out.

Step 2

Peel the onion and garlic and cut into small cubes. Chop the mushrooms and half of the tomatoes into smaller pieces. Cut the chicken breasts into cubes, sprinkle with chicken seasoning and lightly fry in olive oil.

Step 3

Place the chicken in a bowl, fry the onion, garlic and mushrooms, add the aubergine pulp and chopped tomatoes. Simmer everything for a while.

Step 4

Add the chicken and season with salt, pepper and oregano. Mix with half of the grated cheese. Grease the baking tin with olive oil and put the aubergine boats in it. Fill them with the prepared stuffing. Place in the preheated oven and bake for about 35 minutes at 180°C.

Step 5

After this time, sprinkle the baked aubergine with cheese and decorate with the remaining tomatoes cut half. Put in the oven and bake until the cheese melts. Serve warm, decorated with fresh basil.

Explore Our Menu Ideas

Bowls of Breaded Chicken Nuggets

Breaded chicken nuggets, garlic sauce, lettuce, zucchini

Wings in honey and wine sauce

Sun Valley roasted chicken wings, soy sauce, honey, garlic

Chicken Devolay with cheese and asparagus

Sun Valley chicken devolay with cheese, small asparagus, garlic