Easy & Delicious Stuffed EGGPLANT in 30 Minutes. BAKED / ROAST Eggplants. Recipe by Always Yummy!

Hi Everyone!
Today we will show you stuffed eggplants.
Stuffed with Chicken & Eggplants stuffed with ground chicken and veggies will come to taste of a distinguished foodie even. This dish will take its honored place on a festive table and enrich a family or friends’ dinner.
Have a good day!☀️

Ingredients:
• ground chicken – 7 oz / 200 g
• 2 large eggplants
• 12 cherry tomatoes
• cheese – 1 oz / 30 g
• onion – 3 oz / 100 g
• garlic – 3 cloves
• paprika – 1 tsp
• red chili pepper – ½ tsp
• ground black pepper – ½ tsp
• salt – 1 tsp
• fresh parsley – ⅓ oz / 10 g
• dried basil – 1 tsp / 5 g
• olive oil – 2 tbsp
You will need:
• oven
• baking dish
• pan
• carving board
• bowl

Preparation:
1. Chop up the onion and parsley, mince the garlic.
2. Cut the eggplants lengthwise into two equal parts and make boats with a knife – cutting out about 07-08 in / 2 cm of the flesh of the eggplants, chop the flesh.
3. Fry the onion in the pan with the olive oil over medium heat for 2 minutes.
4. Add the chopped eggplant flesh and fry for another 2 minutes over medium heat.
5. Add the ground chicken and fry stirring constantly for another minute over medium heat.
6. Add the garlic, paprika, red pepper, black pepper, salt, dried basil, parsley and halved cherry tomatoes and stir well.
7. Lay out the prepared eggplant boats on a baking dish and stuff with the prepared filling.
8. Place the dish into the oven and roast for 20 minutes at 350°F / 180°C.
9. Take out and sprinkle with the grated cheese atop and place back for another 5 minutes.
10. Decorate the stuffed eggplants with basil leaves and serve to the table.

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