Chicken Stuffed Aubergines

Delicious and nutritious; aubergines are a great source of dietary fibre, vitamin B1, and copper.  These stuffed aubergines taste incredible, so give them a try.

Serves 2 / calories per serving = 426 cals

Macros per serving:

  • FAT – 22g
  • CARBS – 20g
  • PROTEIN – 39g

Ingredients:

 

  • 150g chicken breasts, Athleat
  • 2 medium aubergines, halved lengthways
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 100g mushrooms, finely diced
  • 100g fresh spinach, washed
  • 50g parmesan -style cheese, grated
  • 2 tbsp greek yogurt
  • ¼ slice of wholemeal bread
  • grated zest 1 lemon
  • 2 tbsp chopped fresh basil

How to prepare:

  1. Heat oven to 200C/fan 180C/gas 6.
  2. In a small food blender, pulse together the bread, lemon zest, 1/3 parmesan cheese, ½ the basil and salt and pepper to make breadcrumbs.
  3. Drizzle the chicken breasts with a touch of olive oil season with salt & pepper and roast in the oven for 15-20 min until cooked through. Once cooked, shred the chicken and leave aside.
  4. Whilst the chicken is cooking bring a large pan of water to the boil, add the aubergine halves and cook for 4-5 mins. Drain well and pat dry with kitchen paper.
  5. Place the aubergines on a baking tray, brush with 1 tbsp of the olive oil, season with salt & pepper and cook for 20-25 mins until tender and golden. Scoop out the flesh (leaving about 15mm of flesh attached to the skin), then roughly chop.
  6. Heat the remaining oil in a large frying pan, then cook the onion and garlic for 4-5 mins until the onion has softened. Add the mushrooms, cook for about 5 mins until browned and tender. Add the shredded chicken, aubergine flesh, spinach and cook for 3-4 mins until the spinach has wilted, stirring frequently.
  7. Remove the pan from the heat and stir in the remaining parmesan cheese, Greek yogurt and basil and squeeze over some lemon juice. Spoon the spinach mixture into the aubergine halves and sprinkle the top of each with the breadcrumb mixture. Return to the oven and cook for 10-15 mins until the topping is golden.

Enjoy.

 

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