Baked eggplant with chicken mince

Name: Baked eggplant with chicken mince
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 pcs eggplant; 400 g chicken mince; 1 pcs onion; 2 pcs garlic; 2 tbsp tomato paste; 100 g tomatoes; 100 g mozzarella cheese; 1 tbsp olive oil; to taste salt; to taste black pepper; 1 tsp paprika; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp dried rosemary

Eggplant baked with chicken mince, onion, garlic, tomatoes, and mozzarella cheese in the oven.

Total: 45 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 34 g
Fat: 25 g
Carbs: 28 g

Ingredients

for 2 servings

eggplant2 pcs
chicken mince400 g
onion1 pcs
garlic2 pcs
tomato paste2 tbsp
tomatoes100 g
mozzarella cheese100 g
olive oil1 tbsp
saltto taste
black pepperto taste
paprika1 tsp
dried oregano1 tsp
dried thyme1 tsp
dried rosemary1 tsp

Method

10 steps

Cut the eggplants in half lengthwise, scoop out part of the flesh with a spoon, leaving edges about 1 cm thick. Finely chop the eggplant flesh.
Finely chop the onion and tomatoes. Mince the garlic.
Heat olive oil in a pan. Sauté the onion until translucent.
Add the chicken mince to the onion, cook while breaking up lumps until the color changes.
Add the chopped eggplant flesh, garlic, tomato paste, chopped tomatoes, salt, pepper, paprika, oregano, thyme, and rosemary. Stir and simmer for 5-7 minutes.
Place the prepared eggplant boats on a baking sheet lined with parchment paper.
Fill the eggplant boats with the prepared filling.
Bake in an oven preheated to 190 °C for 20 minutes.
Remove the eggplants from the oven and sprinkle with grated mozzarella.
Return to the oven for another 5 minutes until the cheese melts.