Eggplant stuffed with chicken and quinoa summer flavors
Ingredients
Instructions
- 2 nice eggplants
- 200 g chicken breast
- 100 g cooked tomato sauce
- 70 g quinoa
- 1 mozzarella
- 1 onion
- olive oil
- basil
- Espelette pepper
- salt and pepper
- Preheat your oven to 180°C.
- Cut the aubergines in half and crisscross their flesh, being careful not to touch their skin.
- Brush with olive oil then bake for 30 to 40 minutes until the flesh is cooked.
- Once out of the oven, let them cool for a few minutes.
- Meanwhile, cook your quinoa for about 10 minutes in salted boiling water.
- Coarsely chop the onion and the chicken then brown them together in a pan with olive oil.
- When the chicken is cooked, add the tomato sauce, mix well and lower the heat.
- Gently scrape the inside of the eggplants to remove the flesh, while keeping the "shell" of the eggplants well.
- Coarsely chop it then add it to the chicken mixture.
- Then drain the quinoa and add it too.
- Cut the mozzarella and add it.
- Mix well then season by adding a little Espelette pepper, basil, salt and pepper.
- Continue cooking for about 5 minutes and divide this stuffing into the aubergines.
- Bake for 10 to 15 minutes.
- Serve hot.
Eggplant stuffed with chicken and quinoa summer flavors
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