Stuffed Eggplant with chicken and vegetables

Stuffed Egg plant – Tasty and spicy

stuffed egg plant recipes

Looking for a flavorful food using eggplant ? Then try this baked eggplant dish that’s stuffed with chicken and vegetables.

Stuffed Egg plant – For the stuffing ingredients

  • Olive oil – 2 tbsp
  • Onions – 2 medium,finely chopped
  • Garlic cloves – 3 crushed
  • Carrot – 1 large,finely chopped
  • Red capsicum – 1 large,finely chopped
  • Celery – 2 finely chopped
  • Chicken minced – 750 gm
  • Diced tomatoes – 400 gm
  • Chicken stock – 1 cup
  • Tomato paste – 2 tbsp
  • Brinjal – 4 large
  • Olive oil
  • Shredded fresh basil leaves – 2/3 cup (keep a few for garnishing)
  • Parmesan cheese – 1 cup grated

Stuffed Egg plant Preparation

  • Heat oil in a large saucepan over medium heat.
  • Add onion, garlic,carrot, capsium and celery
  • Cook ,stirring for 5 minutes or until the onion has softened.
  • Add chicken mince.  Cook,stirring with a wooden spoon to break up the mince, for 5 minutes or until browned
  • Add tomatoes, stock and tomato paste
  • Bring to boil.  Reduce heat to low,cover with a lid and simmer for 30 minutes.
  • Remove cover and simmer for 20 to 25 minutes or until thickened
  • Meanwhile ,preheat over to 180 degree c
  • Line a baking tray with baking paper.
  • Pierce eggplant several times with fork
  • Spray all over with oil
  • Place on prepared tray
  • Bake for 40 minutes or until tender.  Cool slightly
  • Cut eggplants in half lengthways.  Using a spoon, scoop flesh from the egg plant halves,leaving a one cm border
  • Fine chop the scooped flesh of brinjal
  • Combine mince mixture, shredded basil and chopped brinjal in medium bowl
  • Place brinjal halves on baking tray
  • Spoon the prepared mince mixture into brinjal
  • sprinkle with parmesan Bake for 20 minutes or until heated through
  • Serve sprinkled with basil leaves

Egg plant cooking recipes – Vangi bath / Vaangi Baath / Vangi Baath or Brinjal rice

Vangi bath, Vaangi Baath, Vangi Baath or Brinjal rice

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