Stuffed aubergines: the delicious dish, perfect for those on a diet!

Do you want to cook an excellent second course, with ingredients left over during the preparation of other dishes? Here is the recipe that’s right for you, you can prepare excellent aubergines stuffed with quinoa and chicken.

You will need:

• 100 ml of tomato puree
• 120 grams of already cooked quinoa
• 70 grams of already cooked peas
• 60 grams of grated cheese
• breadcrumbs to taste
• a sprig of fresh parsley
• 3 eggplants
• 2 cloves of garlic
• One chicken breast (minced)
• Half an onion chopped
• To taste extra virgin olive oil
• Fine cooking salt to taste.

The indicated doses are for 6 people.

Prepare the aubergines

Take the aubergines, wash them under running water and with a piece of absorbent kitchen paper, dry them.

With a knife, remove the stem of the aubergines and divide them into two parts. Using a spoon, dig inside the eggplants and discard the pulp. Season the aubergines with a little fine cooking salt, turn them upside down and leave them to rest for at least half an hour. After 30 minutes, dab the aubergines with absorbent paper.

Clean the chicken

Using a very sharp knife, remove the skin and any bones from the chicken breast. Chop the chicken in a food processor

Making the stuffing

Pour the extra virgin olive oil into a saucepan and brown the onion with the two cloves of garlic. Turn off the stove and add the quinoa, chicken breast, peas, tomato puree and fresh parsley, broken up by hand. Mix everything thoroughly.

Separately, in a basin, put the bread and the grated cheese.

Stuffed aubergines: Filling and cooking

With a spoon, take a part of the filling and fill each part of the aubergines. Finish the preparation by sprinkling the surface with the bread and grated cheese.

Cook your aubergines stuffed with quinoa and chicken, in a preheated oven, at a temperature of 200°C for at least half an hour. Bring to the table still steaming.

Enjoy your meal!