Chicken and Parmesan Stuffed Eggplant
Chicken breast provides complete protein, while eggplant adds fiber and a soft texture. The tomato-herb filling and Parmesan create a savory flavor, and baking helps the eggplant hold its shape.
Wrap the eggplant (350 g) in foil and bake at 180 °C for about 20 minutes. Pass the chicken breast (240 g) through a meat grinder and finely chop the onion (30 g).
Melt half of the ghee (6 g), or 3 g for this stage and fry the onion until golden. Add the ground chicken and the remaining ghee (3 g); fry while breaking up the meat until crumbly and no longer pink.
Add the tomato paste (30 g), hot water (75 g), balsamic vinegar (15 g), table salt (2 g), and italian herbs (1 g). Simmer over medium heat, stirring occasionally, until the sauce thickens.
Halve the baked eggplant lengthwise and scoop out the flesh with a teaspoon, leaving walls about 0.5 cm thick. Finely chop the flesh and stir it into the meat sauce.
Fill the eggplant shells, top with grated parmesan (20 g), and bake at 180 °C for about 20 minutes.
If you have any questions about the recipe "Chicken and Parmesan Stuffed Eggplant", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
