| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 2 | 15 mins | 25 mins |
| 1. | Cut aubergine in half and cut some out from middle. Put some salt on both sides, leave for 10 minutes, then rinse them under cold water (the salt removes bitter taste from aubergine). |
| 2. | Chop chicken and vegetables, including removed middle part of aubergine and cook in pan with olive oil. |
| 3. | Place everything on aubergine halves and put them in a hot oven for 15 minutes. |
| 4. | Remove from oven, grate cheese on them and cook for a further 10 minutes. |
| 5. | Note: for vegetarian version remove chicken fillet. |
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There are 248 calories in 1 serving of Stuffed Aubergine.
Calorie Breakdown: 37% fat, 25% carbs, 38% prot.
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