Chicken stuffed aubergines

Chicken stuffed aubergines

Today I bring you this delicious chicken stuffed eggplant recipe, a simple dish to prepare and with a very low caloric intake. In addition to preparing in a few minutes, you can leave the filling ready in advance and at the last minute gratin, so you will serve the hot dish and you will not have to be aware of the kitchen. Something that is ideal when you have guests, such as the Christmas dates that are about to arrive.

If you want to add an extra touch of flavor to this delicious dish, you can modify the cheese. Use some cured Manchego cheese, Parmesan or any other variety that you prefer. This recipe can be a great alternative if you receive guests to eat at your home, after Christmas dinners. It is a very light dish that, accompanied by an escarole and pomegranate salad, will be the ideal recipe for family Christmas meals.

Chicken stuffed aubergines
Chicken stuffed aubergines

Author
Kitchen: Spanish
Recipe type: Lunch
Rations: 4

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 4 eggplants
  • 2 chicken breasts
  • ½ onion
  • 4 tablespoons of flour
  • ½ liter of whole milk
  • Havarti cheese
  • Sal Island
  • Pepper
  • Virgin olive oil

Preparation
  1. First we are going to wash the aubergines well and dry them with absorbent paper.
  2. We remove the stem and cut the aubergines in half.
  3. We preheat the oven to about 180 degrees.
  4. We put the aubergines on the oven tray, make a few cuts in the meat and add a drizzle of virgin olive oil.
  5. We put the tray in the oven for about 15 minutes, after that time, we remove the meat from the aubergines and reserve.
  6. Now, we cut the chicken into small portions and reserve.
  7. Chop the onion very finely and reserve.
  8. Next, we put a frying pan on the fire with a drizzle of olive oil and fry the onion.
  9. When it is transparent, add the chicken and sauté until it is well cooked.
  10. Then we add the flour and cook.
  11. Now, we add the milk little by little, stirring constantly until we obtain a light cream.
  12. Chop the meat of the aubergines and add to the pan, cook a couple of minutes and reserve.
  13. We preheat the oven again to about 200 degrees.
  14. We place the aubergine halves on the tray with a baking paper.
  15. Fill the aubergines and place cheese on top to melt.
  16. We put in the oven for about 15 minutes or until the cheese is golden brown and that's it!

 


The content of the article adheres to our principles of editorial ethics. To report an error click here.

Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.