Stuffed eggplant with chicken

Ingredients

• 2eggplants
• As neededextra-virgin olive oil
• 2onions
• 1red pepper
• 1 packpassata (tomato purée)
• 200 gchicken breast
• 40 gfeta
• 30 ml (2 tablespoons)pine nuts
• A handfulfresh basil

Instructions

1. 1

   Prepare the eggplants

   Preheat the oven to 200°C. Halve the eggplants lengthways and carefully scoop out the flesh without breaking the skins. Dice the flesh and keep it for the filling.

2. 2

   Bake the shells

   Drizzle the eggplant halves with extra-virgin olive oil and bake for about 15 minutes.

3. 3

   Cook the filling

   Finely chop the onions and dice the pepper, chicken and reserved eggplant flesh. Sauté the onions in a little oil, then add the chicken. Add the pepper and diced eggplant; once the chicken is cooked through, stir in the passata. Simmer over a low heat for a few minutes, then take the pan off the heat.

4. 4

   Fill and top

   Spoon the chicken mixture into the eggplant shells. Crumble the feta over the top and scatter on the pine nuts.

5. 5

   Bake and serve

   Bake the filled eggplants for about 12 minutes at 180°C. Garnish with fresh basil before serving.

What are stuffed eggplants?

Stuffed eggplants are hollowed-out halves filled with a savoury mixture and baked until tender. This version takes Greek-inspired cues from its feta, basil and pine nuts, pairing them with chicken and tomato.

Eggplant is a familiar feature in Greek cooking, including dishes such as moussaka and papoutsakia, though fillings and methods vary. Here, briefly baking the shells before filling them gives them a head start while the chicken mixture is prepared.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 42g protein, 43g carbs, 22g fat.

The eggplants and passata provide most of the carbohydrates, while the olive oil, feta and pine nuts contribute much of the fat. Chicken breast supplies most of the protein, with a smaller amount from the feta and pine nuts. Pair a half-portion with a generous green salad or extra vegetables to balance the plate.

Choosing and preparing the eggplants

The shells: Choose eggplants large enough to hold a generous amount of filling. Scoop carefully, leaving the skin intact so each half can act as a sturdy little baking dish.

The flesh: Dice the scooped-out flesh and cook it with the other filling ingredients. This uses the whole eggplant and brings its soft, savoury texture into the centre of the dish.

Building the filling

The order: Start with the onions, then add the chicken, pepper and diced eggplant as directed. This gives the chicken time to cook before the passata goes in.

The passata: Simmer it with the cooked ingredients for a few minutes, just long enough to bring the filling together. Take the pan off the heat before filling the shells.

Getting the texture right

The shells: After their first 15 minutes at 200°C, the eggplants should have started to soften but still be firm enough to fill. Handle them gently as you transfer them to the pan or tray.

The chicken: Check that the diced chicken is cooked through before adding the passata. The final 12-minute bake at 180°C warms the filled shells and softens the topping; avoid relying on time alone if your pieces are larger.

Feta and pine nut topping

Feta: Crumble it over the filling for salty, tangy bites that contrast with the mild eggplant and tomato.

Pine nuts: Scatter them over the top before the final bake. Keep an eye on them as they can colour quickly; the recipe calls for baking the assembled dish for about 12 minutes.

Serving the dish

Fresh basil: Add it after baking so its fragrant flavour stays bright. Tear or leave the leaves whole for a simple finish.

On the side: Serve with a green salad or steamed vegetables for a lighter accompaniment, or add bread, rice or potatoes if you would like a more filling plate.

Recipe notes & tips

• Scoop out the eggplant flesh with a spoon, taking care not to pierce the skins.
• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Use only a little oil for sautéing, since the eggplant shells are also drizzled with oil.
• Let excess liquid simmer off if the filling looks particularly loose before you fill the shells.
• Add the basil just before serving rather than baking it with the filling.

Variations

• Add oregano: Stir a pinch into the tomato filling for a fragrant Greek-style note.
• Use courgette: Replace some of the diced eggplant flesh with diced courgette.
• Swap the protein: Use cooked lentils instead of chicken for a meat-free filling.
• Add chilli: Include a little chopped fresh chilli with the onion for gentle heat.
• Change the cheese: Use crumbled goat’s cheese in place of feta for a different tang.

Common mistakes to avoid

• Breaking the shells: Scoop out the flesh carefully and leave enough eggplant around the edges to hold the filling.
• Crowding the pan: Cook the chicken in a roomy pan so it can cook evenly rather than being packed tightly together.
• Adding passata too early: Cook the chicken first, then stir in the passata as directed.
• Watery filling: Simmer the mixture for a few minutes before filling so it is easier to spoon into the shells.
• Overbaking the topping: Check the pine nuts during the final bake and take the dish out after about 12 minutes if they are already well coloured.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat until piping hot throughout in an oven at 180°C; cover loosely if the pine nuts are browning too quickly.

Frequently asked questions