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Recipes Main courses Paleo Easter Wheat-free Gluten Free

Stuffed eggplant is always a good idea. I love the taste of eggplant from the oven and besides that, it just looks nice and summery; it's a picture on your plate. This version with chicken is full of good nutrients and is also filling. Also, this recipe fits within the Paleo principle. Perfect for the barbecue!

Recipe

Stuffed eggplant

Delicious for summer! Try something new with these delicious stuffed eggplants. From the oven, but this recipe also works perfectly for the barbecue!

Course	Main course
Kitchen	Greek
Servings	2

Preparation time

Preparation time	30 min
Time in oven	12 min
Total	57 min

Ingredients

2 eggplants
2 onions
1 red bell bell pepper
1 pack of passata di pommodori (tomato paste)
200 grams of chicken breast
40 grams of feta cheese
2 tablespoons pine nuts
handful of fresh basil

Stuffed eggplant

Preheat the oven to 200 degrees
Cut the aubergines in half lengthwise and carefully cut the flesh out (or do it with a spoon). Make sure you do not damage the "peel" and keep the flesh; Cut this into cubes.
Drizzle some olive oil on the aubergines and bake them in the oven for about 15 minutes.
Chop the onions and cut the bell pepper into cubes. Do the same with the chicken. Fry the onions in a little oil and add the chicken. Then add the bell pepper and the cubes of eggplant. When the chicken is cooked, add the tomato puree. Let it cook for a few minutes on a low heat and get the frying pan From the fire.
Fill the aubergines with the chicken mixture and crumble the feta over it. Finally, divide the pine nuts over the aubergines and then bake them in the oven for about 12 minutes at 180 degrees. Garnish them before serving with some fresh basil. Enjoy!

Stuffed eggplant

Preparation time

Ingredients

Stuffed eggplant

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