John Myers
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Eggplant with Chicken Noodle Filling
The perfect eggplant with chicken noodle filling recipe with a picture and simple step-by-step instructions.
filling
- Salt
- 2 Chicken breasts
- 1 Onion
- 1 Clove of garlic
- 1 small box Chunky tomatoes
- Salt
- Pepper
- 100 g Noodles small
in the baking dish
- 200 ml Vegetable broth
- 100 g Grated cheese
- Wash the aubergine, dab it dry, cut in half and remove the pulp, leave one edge and season with salt
- Salt the aubergine and place in a baking dish.
filling
- Wash the chicken breast well, pat dry, cut into small pieces and fry in a pan with hot fat
- Peel the onion and garlic, cut both into small cubes and add to the chicken with the aubergine pulp, fry with them
- Now add 3/4 of the chunky ingredients, season with salt and pepper and simmer for about 5 minutes.
- Finally stir in the not too soft boiled noodles and some cheese and pour the filling into the aubergine halves – sprinkle the rest of the cheese on top
for the baking dish
- Mix the rest of the chunky tomatoes with the broth and add to the aubergine halves in the baking dish.
- The eggplant in the 180 c. Put in the warm oven for about 30 minutes, try with a stick to see if the aubergine is soft.
- Add a small salad and the world is all right – bon appetit; 🙂
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