Baked Eggplant filled with a chicken stuffing. These eggplants also known as aubergines, are cut in half and then filled with a chicken mince and vegetable stuffing. Topped with Parmesan cheese and baked in the oven. They make a great meal at anytime of day with their cheesy crusty tops.
Trim off each end of both eggplants. Slice in half lengthwise. Using a spoon, score around the eggplant leaving some thickness between the skin then scoop out the flesh.
Drizzle olive oil on eggplant one at a time then spread oil using your hands to cover thoroughly. Season with salt. (note if eggplants start to go brown, just coat with lemon juice).
Chop up the flesh into small cubes. Place a frying pan on high heat, drizzle olive oil and saute the eggplant until golden brown.
Peel and chop the onion, add to eggplant and cook gently. Chop the celery stick and bell pepper and add to eggplant, continue cooking on low heat. Add the minced garlic cloves, thyme and tomato paste, chicken mince mix well and cook for 5 minutes breaking away any chicken chunks. Leave to cool a little.
Line a baking sheet pan with foil and coat with olive oil. Place the eggplants on the foil.
Add the whole egg to the eggplant mixture and mix well. Scoop out and divide in four equal portions. Fill eggplant with mixture.
Top with grated Parmesan cheese and bake in oven for 30 min at 350°F – 180°C or until the cheese is nice and brown.
By Joel Mielle
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