Eggplants stuffed with chicken and vegetables

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Eggplants stuffed with chicken and vegetables
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Eggplants stuffed with chicken and vegetables

Recipe by Elena Fenoll
0.0 from 0 votes
Course: PrincipalCuisine: MediterraneanDifficulty: Media
Rations

4

rations
Preparation time

18

minutes
Cooking time

15

minutes
Calories

252

kcal/ration
Resting time

0

minutes
Cooling time

0

minutes
Total time

33

minutes

A few days ago I prepared this delicious recipe using that I had left over from the previous day's barbecue. The result was spectacular 👌
The combination of vegetables with the chicken and spices make this recipe stay in your recipe book forever 😍. In addition, the bed of cheese and the touch of pijitero homemade breadcrumbs, gives it an intense and pleasant flavor. Do you dare to try them?

You will need large black eggplants, the rich chicken breast, carrots, spring onion and green bell pepper to create a symphony of textures, along with the umami touch of the tomato sauce. The process begins by preheating the oven and cooking the eggplant until it gently yields to the knife.

Meanwhile, the vegetables come to life in the pan, dancing in a drizzle of olive oil until poached to perfection. Each eggplant, now a vessel ready for stuffing, is filled with a mixture of grated cheese and the symphony of chicken and vegetables, culminating in a second batch that grills the surface to crispy glory. With cheese stretching with every bite and the freshness of basil intertwining in every spoonful, this recipe not only satisfies your hunger, but invites you to produce unforgettable moments in the kitchen.

Don't forget to spice up the experience with our playlist designed to accompany each step, from the cutting of the vegetables to the final gratin, and watch the music and the food harmonize in a ballet of flavor and sound. Venture into this stuffed eggplant delight and let your senses dance to the rhythm of creative cuisine.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 large black eggplants

  • 0,5 chicken breast

  • 1 large carrot

  • 0,5 spring onion

  • 0,5 Italian green bell pepper

  • 1 c.s. tablespoon fried tomato sauce

  • Salt

  • Pepper

  • Extra virgin olive oil

  • Mixed grated cheeses (Emmental, gouda, edam and old Dutch)

  • 8 fresh basil leaves

  • 2 c.c. teaspoon bread crumbs

Pasos

  • Preparation of the Eggplants:
  • Preheat oven to 180 °C with heat up and down.
  • Line a glass baking tray with baking paper.
  • Cut eggplants in half and make cuts in the flesh (without going through it).
  • Season with salt and pepper and place in the oven.
  • Bake for 15 minutes or until tender.
  • Filling Preparation:
  • Heat a dash of olive oil in a frying pan over high heat.
  • Add carrot, onion and green bell pepper with three pinches of salt.
  • Sauté until the vegetables are soft (poached) and remove from heat.
  • Assembly and Final Cooking:
  • Let the eggplants cool outside the oven.
  • Make a cut in the flesh of the eggplants and remove it, taking care not to break the skin.
  • Cut the pulp into pieces and add to the pan with the vegetables.
  • Add the shredded chicken and tomato sauce, mix well.
  • Stuff the eggplant halves with a layer of cheese, the chicken and vegetable mixture, and another layer of cheese.
  • Sprinkle with breadcrumbs and garnish with shredded basil.
  • Bake on grill and fan function until the cheese is melted and the breadcrumbs are toasted.

Notas

  • Opt for eggplants with shiny skin and firm to the touch, indicative of freshness. When slicing the eggplants, try to make uniform cuts for even cooking. When poaching vegetables, cook over medium heat to prevent them from burning and developing a bitter taste.
    • >
  • The quality of the tomato sauce is crucial; if possible, use a homemade or a trusted brand that offers adequate flavor and texture.
    • >
  • The cheese mixture should have a good balance between melting and flavorful so that, when gratinating, they create a delicious, golden brown coating.
  • Make sure to distribute the filling evenly among the eggplant shells and not to overload them to prevent them from breaking.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 218g
  • Total number of serves: 4
  • Calories: 231kcal
  • Fat: 7.9g
  • Saturated Fat: 3.25g
  • Cholesterol: 46mg
  • Sodium: 366mg
  • Potassium: 261mg
  • Carbohydrates: 16.7g
  • Fiber: 3.7g
  • Sugar: 6g
  • Protein: 16.2g
  • Vitamin A: 2557IU
  • Vitamin C: 19mg
  • Calcium: 151mg
  • Iron: 1031mg
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Key points of the recipe

  1. Cooking the eggplants: Be sure to bake the eggplants until tender before stuffing. The cuts in the flesh should be uniform so that the cooking is homogeneous and the eggplant is cooked evenly.
  2. Preparation of the stuffing: Poach the vegetables over medium heat to prevent them from burning and developing a bitter taste. When mixing the shredded chicken with the vegetables and tomato sauce, make sure everything is well integrated so that the flavors are evenly distributed.
  3. Gratin and presentation: Use a blend of cheeses that melt well and are flavorful for a delicious golden brown topping. When gratinating, make sure that the breadcrumbs toast without burning and that the cheese melts properly, creating a crispy, golden layer on the surface.

Pairing with wine

For the Chicken and Vegetable Stuffed Eggplant recipe, several types of wine could be considered depending on the preparation and the flavors involved. Here is my recommendation and the reasoning behind it:

We would opt for a full-bodied white wine or a rosé to accompany this type of dish. Weighted whites can handle the softness and texture of cheese and complement the lightness of vegetables and chicken. An aged chardonnay can have the structure and flavors of butter and vanilla that complement the dish, without overpowering the flavor of the eggplant. A rosé wine, on the other hand, can be a fresh and versatile option, providing enough acidity to cleanse the palate between bites due to the tomato sauce and cheese.

If red wine is preferred, it would be recommended to opt for a light and fruity red wine, such as a pinot noir or a gamay. These wines can offer flavors that complement without overwhelming the flavors of the chicken and vegetables.

Red wines with a lot of tannin or those with very robust and pronounced woody flavors may not pair well, as they may overshadow the delicate flavors of the vegetables and chicken, as well as create an unfavorable contrast with the creaminess of the cheese. It is important to serve white wine slightly chilled (around 10-12ºC) and light red wine at a cool but not cold temperature (around 14-16ºC).

For the Eggplants Stuffed with Chicken and Vegetables, an aged chardonnay or a rosé wine would be my main recommendations, followed by a light red if you prefer this option. These wines must have the right structure to complement the richness and variety of flavors of the dish. It is always important to consider the balance and complementarity of flavors between food and wine when selecting the perfect pairing.

Beer pairing

Eggplants stuffed with chicken and vegetables are a Mediterranean dish with deep, rich flavors. It presents a balanced blend of umami from the chicken meat and cheeses, and natural sweetness from the roasted vegetables. The choice of beer should complement these flavors and add a counterpoint to the richness of the dish.

A good beer to pair with this dish would be a Brown Ale. These beers have caramel and toasted malt notes that will complement the natural sweetness of the eggplant and caramelized vegetables. They also have enough body to cope with the texture of the melted cheese and chicken, but are not so heavy as to dominate the dish.

It could also be considered an Amber Ale, which is usually balanced in malts and hops, and features toasty and sometimes fruity or citrus notes, which can cut through the richness of the cheese and chicken, while complementing the flavors of the vegetables and tomato sauce.

It is best to avoid beers with high levels of bitterness, such as IPAs (Indian Pale Ales), as they may compete too much with the flavors of the eggplant and vegetables and not complement the sweetness of the dish effectively.

Therefore, a malty, medium stout beer with toasty hints, but not too bitter, would be ideal to balance and complement the rich flavors and creamy textures of the chicken and vegetable stuffed eggplants. Cheers!

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Elena Fenoll
Soy Elena Fenoll, una apasionada de la cocina creativa y de aprovechamiento. Maestra de vocación y asistente virtual de profesión. Actualmente, me muevo entre estos dos mundos con tanta soltura como lo hago en la cocina.
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