Eggplants stuffed with chicken and cheese

We know the importance of adding vegetables to our daily menu, it is extremely important if we want to be healthy.

Although many of them are very delicious on their own, there are others that can be given a special touch to improve them and how delicious they are!

For us this is the case of eggplants, this recipe that we bring you today, in our opinion, is one of the best combinations with which we can eat healthy and delicious.

It is a dish that meets all the healthy requirements, easy and quick to make. Furthermore, prepared in this way, no member of the house will be able to resist giving it a taste.

Index

Ingredients

-2 Eggplants
-1 large breast
-5 slices of creamy cheese
-c/n grated cheese
-Olive oil
-Salt to taste

Procedure

• We wash the eggplants and cut them in half lengthwise. We make some cuts in each of those halves so that once they are cooked, it is easier to remove the pulp. We drizzle them with a few drops of olive oil and season to taste.
• We place them on a tray and place them in the preheated oven to moderate, for about 15 minutes or until you see that the interior is already tender.
• Once they are ready, we remove them from the oven and let them cool.
• We remove the pulp with the help of a spoon, doing so very carefully so that the shell does not break. We reserve.
• On the other hand, we are going to prepare the filling. We cut the breast into squares and brown them well with a splash of oil in a frying pan. We salt and pepper.
• We add the pulp of the eggplants and add the cream cheese, mix and let it cook for a few more minutes.
• Then we fill each of the eggplants to the top and sprinkle with a little grated cheese.
• We put it in the oven for about 15 minutes, to give the grated cheese time to melt.

The eggplants are ready! Delicious menu to get a little out of the classic.

Tips and advice

• For our dish to be a success, it is important to choose the eggplants well. These should be medium to small and all the same size, with firm and shiny skin. Eggplants that are large tend to be bitter because of the seed.
• The recipe we give you is for approximately 4 people, you should keep this in mind in case you need more quantity. It’s just a matter of increasing the proportions.
• Something important to keep in mind when preserving eggplants is that if you are going to put them in the refrigerator, do so underneath everything, so that the cold does not burn them since they tend to wrinkle right away.
• This time we used chicken as part of the filling but they are also very delicious with beef.