Baked Eggplant with Chicken, Egg, and Tomato
Chicken breast and egg provide protein, while eggplant and tomato contribute fiber. Baking softens the eggplant boat, and the egg binds the chicken and vegetables into a cohesive filling. Serve hot from the oven.
Halve the eggplant (400 g) lengthwise and scoop out the flesh, leaving sturdy shells. Dice the flesh and chicken breast (150 g), cut the tomato (200 g) into half-moons, and finely chop the garlic (3 g).
Fry the chicken, eggplant flesh, tomato, and garlic in a dry pan for about 3 minutes, until the chicken is opaque on the outside.
Arrange the filling in the eggplant boats. Beat the egg (50 g) with parsley (5 g) and pour it over the filling. Bake at 180 °C for 15–20 minutes, until the egg is set and the chicken is fully cooked.
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