Chicken and Vegetable Stuffed Aubergines
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This stuffed aubergine dish is a great way to use up leftover roast or cooked chicken. The combination of aubergines with the vegetable stir-fry and shredded chicken is delicious and very nutritious. It is a perfect dish for a family meal, especially in autumn, when aubergines are at their best. Furthermore, it is a healthy and Mediterranean option that everyone will love. I usually add a little sweet paprika to the stir-fry to give it an extra touch of flavour. Go ahead and try it, you will be surprised how easy and delicious it is!
Ingredients (10 ingredients)
-
2 piece Aubergine
-
1 pinch Salt
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35 g Extra virgin olive oil
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1 clove Garlic
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150 g Onion cut into quarters
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120 g Chopped green pepper
-
200 g Crushed tomato
-
1 pinch Ground black pepper
-
200 g Roasted or cooked chopped chicken
-
6 slice Sliced sandwich cheese
Preparation (5 steps)
Preparation of the aubergines
Cut the aubergines in half lengthwise and empty them with a knife, being careful not to cut or break the skin. Place the aubergines in the Varoma container sprinkled with salt and with the skin facing up. Reserve the extracted pulp.
Initial stir-fry
Put the extra virgin olive oil and the garlic clove in the glass. Chop 3 sec/speed 5. Next, sauté 2 min/Varoma/speed 1. Add the onion cut into quarters and the chopped green pepper and chop 6 sec/speed 4. Place the Varoma on top of the glass and sauté 5 min/Varoma/speed 1.
Add the aubergine pulp
Remove the Varoma. Add the reserved aubergine pulp to the glass and chop 3 sec/speed 4. Add the crushed tomato, salt and ground black pepper. Place the Varoma back on the glass and program 12 min/Varoma/speed 1.
Incorporate the chicken
Remove the Varoma. Add the chopped roasted or cooked chicken meat to the glass and mix 4 sec/speed 3.
Fill and gratin
Place the aubergines with the skin facing down in an ovenproof dish. Fill the four holes with the contents of the glass and place a slice and a half of sandwich cheese on top of each aubergine. Grill for 15 minutes in the oven with grill at 220ºC and serve immediately.
Finished cooking? Great! 🎉
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Created by
Andrea Jimenez
3
Rezepte
0
Kochbücher
Source
URL
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Allergens
- Milk (including lactose)
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