Eggplant Stuffed With Rice And Chicken. Step-by-step Recipe With Photo

Eggplant stuffed with rice and chicken is an example of how even an inexperienced cook can prepare a tasty, healthy and inexpensive dish for dinner from the most affordable products in a short time.

Boil round rice in advance and turn on the oven to heat (170-180 degrees), and also prepare a small piece of foil or parchment so that the dish cooks quickly.

• Cooking time: 45 minutes
• Servings: 2

Ingredients for Rice and Chicken Stuffed Eggplant

• medium eggplant;
• 100 g of boiled rice;
• 250 g minced chicken;
• onion head;
• a bunch of cilantro;
• a pod of red chili;
• 20 ml olive oil;
• salt, spices to taste.

Method of cooking eggplant stuffed with rice and chicken

Choosing an eggplant - for a portion sufficient for an adult's lunch, you need a medium-sized vegetable, half of which will hold a lot of filling. We cook according to the principle - half an eggplant per serving.

So, ripe eggplant with my elastic skin, cut off the stalk, cut exactly in half.

We take a regular teaspoon and scrape out the middle, leaving the side about a centimeter thick.

We do not throw away the pulp, it is useful for the filling.

Making minced meat for filling eggplant

First, fry the finely chopped onion head in olive oil until transparent.

Add minced chicken to the onion. My recipe is homemade minced chicken breast fillet, but you can cook with any meat (pork, beef, veal).

Finely chop a bunch of cilantro. If you don't like this greens, then season the filling with celery, parsley or dill, in a word, any greens that are at hand.

We cleanse a small pod of red chili pepper from seeds and membranes. Chop finely, add to a bowl. Taste the pepper; it is enough to cut a half from the spicy pod.

Add boiled rice. I advise you to use sticky rice varieties, for example, Arborio or Krasnodar round. This is necessary so that the filling does not turn out to be crumbly.

Heat a tablespoon of olive oil in a heavy-bottomed pan. Cut the pulp extracted from the eggplant into small cubes, throw into the heated oil. Fry for 5 minutes.

Add eggplant to the rest of the ingredients, salt. This amount of minced meat will need 3-4 g of fine salt, but this is individual.

Mix the minced meat thoroughly.

Fill the eggplant halves with filling. If you get a lot of it, then feel free to make a high mound of rice with chicken - it will not fall apart, as the products are glued together.

Grease the baking dish with oil, put the stuffed vegetables.

We put the form on the middle shelf of the oven heated to 180 degrees Celsius. We bake for about 18-20 minutes. You can cover the mold with baking parchment or foil folded in several layers to speed up the process. And to get a golden brown crust on top, turn on the grill 5 minutes before cooking.

Sprinkle the eggplants stuffed with rice and chicken with finely chopped cilantro.

Eggplants stuffed with rice and chicken are served with a sauce of sour cream and herbs or with homemade ketchup, here, as they say, to taste and color.

Eggplant stuffed with rice and chicken are ready. Bon Appetit!