Ingredients for 2 servings

2 eggplants

6 tomatoes

200 g chicken breast

50 g grated cheese

1 lemon

2 cloves of garlic

1 onion

1 chilli pepper

1 tbsp olive oil

fresh parsley

fresh basil





  • Clean and half the eggplant. Remove the pulp and cut into cubes. Sprinkle with lemon juice.
  • Peel garlic and onion and cut into small cubes. Clean chili pepper, remove seeds and cut into small cubes. Clean tomato and cut into pieces.
  • Heat the oil in a pan and saute garlic, onion and chili. After 5 minutes add tomato, eggplant and parsley. Simmer for another 5 minutes.
  • Clean and dry the chicken breast and cut into bite-sized pieces. Add chicken to the vegetable mixture and simmer for another 10 minutes.
  • Season with oregano, salt and pepper and fill the mixture into the half eggplants.
  • Place the eggplants into a baking form and bake in the preheated (200°C) oven for 10 minutes. Add the cheese on top and bake for another 10 minutes.
  energy carbs fat protein
per serving 391 kcal 16 g 19 g 75 g

This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.

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