John Myers
Eggplant Filled with Chicken Breast
The perfect eggplant filled with chicken breast recipe with a picture and simple step-by-step instructions.
- 2 Eggplant fresh
- 3 Chicken breasts
- 1 Onion
- 1 Clove of garlic
- 10 Cherry date tomatoes
- 1 Green peppers
- 100 ml Tomato juice
- 250 ml Vegetable broth
- Lemon
- Salt
- Pepper
- 1 tablespoon Pine nuts
- 1 tablespoon Pumpkin seeds
- Peel the onion and garlic, chop finely, sweat lightly in a pan with hot oil.
- Halve the eggplant lengthways and remove the eggplant flesh, cut into cubes and drizzle both with lemon juice.
- Clean the peppers, remove the seeds, cut into cubes, wash the tomatoes and cut in half.
- Now add the eggplant cubes, peppers and tomatoes to the onion garlic, season with salt and pepper and cook with the lid closed for about 5 minutes.
- Wash the chicken breast – dab dry – cut into cubes – add to the vegetables and pour in half of the vegetable stock and bring to the boil briefly.
- Salt the aubergine halves and fill them with the chicken.
- Roast the pine and pumpkin seeds in a fat-free pan and spread over the aubergine.
- Grease a baking dish, add the aubergine, pour in the rest of the broth and put it in the oven for about 15-20 minutes at 200 c.
- If you want, you can sprinkle some cheese on top.
- We ate rice noodles with it — Bon appetit
- It is also suitable as a low-carbohydrate dinner
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