Stuffed Eggplant with Chicken and Vegetables

Recipe Developed by Ricco CI. 

Nutritional Information

Grams per portion

gr. of Minerals


gr. of Protein.

gr. of Carbohydrates

gr. of Fiber


  • 2 Tbsp. Of olive oil.
  • 2 Eggplants, cut in half.
  • 2 medium onions, finely chopped.
  • 3 garlic cloves.
  • 1 Carrot.
  • 1 red pepper.
  • 2 Celery.
  • 50 gr. minced chicken.
  • 400 gr. diced tomatoes.
  • 1 Cup of chicken broth.
  • 2 cups of tomato paste.
  • Olive oil.
  • 2/3 cup crumbled fresh basil leaves (keep a few for garnish).
  • 1 Cup of Parmesan cheese.


Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery.

Cook, stirring, 5 minutes or until onion has softened. Add the chicken. Cook, stirring with a wooden spoon to break up the chopping, for 5 minutes or until browned. Add the tomatoes, the stock and the tomato paste. Boil it. Reduce heat to low, cover with a lid and simmer for 30 minutes. Remove the lid and simmer for 20 to 25 minutes or until thickened. Meanwhile, preheat more than 180 degrees C. Place a baking sheet on a parchment paper. Mash the eggplant several times with a fork.

Spray everything with oil. Place on the prepared tray. Bake for 40 minutes or until tender. Cool slightly. Cut the eggplants in half, using a spoon, scoop the meat out of the egg plant halves, leaving a centimeter border. Finely chop the meat of the eggplant. Combine the chopped mixture, grated basil, and chopped eggplant in a medium bowl. Place eggplant halves on the baking sheet, spoon the prepared mixture into eggplant breast. Sprinkle with Parmesan cheese Bake for 20 minutes or until hot. Serve sprinkled with basil leaves.