Berenjenas rellenas de pollo

Ingredientes

• 2 eggplants
• 2 onions
• 1 red bell pepper
• 1 pack passata di pommodori (tomato purée)
• 200 grams chicken breast
• 40 grams feta
• 2 tablespoons pine nuts
• a handful of fresh basil

Preparación

1. 1

   Preheat the oven to 200°CCut the eggplants in half lengthwise and carefully scoop out the flesh (or do this with a spoon). Be careful not to damage the ‘skin’ and keep the flesh; dice it into cubes.Drizzle some bio extra vierge olijfolie over the eggplants and bake them for about 15 minutes in the oven.Finely chop the onions and dice the bell pepper. Do the same with the chicken. Sauté the onions in a little oil and add the chicken. Then add the bell pepper and the diced eggplant. When the chicken is cooked, add the passata di pommodori. Let it simmer on low heat for a few minutes and then take the Koekenpan off the heat.Fill the eggplants with the chicken mixture and crumble the feta over them. Finally, sprinkle the pine nuts over the eggplants and bake them for another ~12 minutes at 180°C in the oven. Garnish with some fresh basil before serving. Enjoy!