There are many ways to make stuffed eggplants, make them as if for lasagna, stuffed with tuna, or with chicken curry like these. The truth is that both eggplants and zucchini can be stuffed in many ways, and each one in their own way. I change the way I cook them a lot and that way I never get bored.
INGREDIENTS
- 2 eggplants
- 1 small onion
- 1 tomato
- Half red bell pepper
- 300g of chicken breast
- 100ml cream
- 100ml coconut milk
- 2 tbsp olive oil
- 1 tbsp curry
- ½ tsp cumin powder
- ½ tsp ginger powder
- Salt to taste
DIRECTIONS
- Cut the eggplant in half, with the help of a knife make some transverse cuts, put a little salt and oil and put them in the oven preheated to 180ºC for 40 minutes.
- Once baked, let cool and remove the meat with the help of a spoon and reserve.
- Sauté the diced vegetables over medium heat for about 10 minutes.
- Add the salted and diced meat, cook for about 5 more minutes.
- Now add the previously reserved eggplant meat and continue cooking.
- It is time to incorporate the spices and stir until the meat is almost ready.
- Put the cream and coconut milk, add more salt if you wish and finish cooking, over low heat for about ten minutes.
- Fill the eggplant with the help of a large spoon and place them on a baking tray.
- Sprinkle a little grated cheese on top and gratin in the oven for about 5 minutes. And this delicious eggplant will be ready to taste.
Eggplant stuffed with chicken curry – Que Bien Sabe by Marina
Course: MainCuisine: Other world cuisineDifficulty: Easy1
hour30
minutesThere are many ways to make stuffed eggplants, make them as if for lasagna, stuffed with tuna, or with chicken curry like these. The truth is that both eggplants and zucchini can be stuffed in many ways, and each one in their own way. I change the way I cook them a lot and that way I never get bored.
Que Bien Sabe by Marina
Blog: https://www.quebiensabe.com/eggplant-stuffed-with-chicken-curry/
Instagram: https://www.instagram.com/que.bien.sabe.marina/
Ingredients
2 eggplants
1 small onion
1 tomato
Half red bell pepper
300g of chicken breast
100ml cream
100ml coconut milk
2 tbsp olive oil
1 tbsp curry
½ tsp cumin powder
½ tsp ginger powder
Salt to taste
Directions
- Cut the eggplant in half, with the help of a knife make some transverse cuts, put a little salt and oil and put them in the oven preheated to 180ºC for 40 minutes.
- Once baked, let cool and remove the meat with the help of a spoon and reserve.
- Sauté the diced vegetables over medium heat for about 10 minutes.
- Add the salted and diced meat, cook for about 5 more minutes.
- Now add the previously reserved eggplant meat and continue cooking.
- It is time to incorporate the spices and stir until the meat is almost ready.
- Put the cream and coconut milk, add more salt if you wish and finish cooking, over low heat for about ten minutes.
- Fill the eggplant with the help of a large spoon and place them on a baking tray.
- Sprinkle a little grated cheese on top and gratin in the oven for about 5 minutes. And this delicious eggplant will be ready to taste.
