Eggplants stuffed with chicken and gratin tomatoes

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

• 2 large eggplants, halved
• 1 onion, chopped
• 90 ml (6 tbsp) olive oil
• 2 chicken breasts, diced
• 2 cloves garlic, minced
• 1 chicken bouillon cube
• 250 ml (1 cup) tomato sauce
• 2 tomatoes, diced
• 500 ml (2 cups) mozzarella, grated
• Salt and pepper to taste

Preparation

1. Preheat the oven, rack in the middle to 190 °C (375 °F).
2. Using a knife, score the flesh of each eggplant half without touching the skin (at the edges). Using a spoon, hollow out, leaving enough flesh on the edges so that the eggplant holds together. Reserve the eggplant flesh.
3. In a hot pan, brown the onion in olive oil for 2 minutes.
4. Add the chicken cubes and sauté for 3 minutes.
5. Add the garlic, stock cube, tomato sauce, eggplant flesh and cook for 5 minutes. Check the seasoning.
6. In each eggplant half, spread the mixture obtained, cover with cheese and cook in the oven for 30 minutes.