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Stuffed baked eggplants with chicken and mozzarella

Stuffed baked eggplants with chicken and mozzarella recipe

 

PREPARTION: 20 minutes 

COOKING: 40 minutes 

SERVES 4 

INGREDIENTS 

  • 2 medium eggplants  

  • 2 Tbsp olive oil  

  • 1 small onion, finely diced  

  • 2 cloves garlic, crushed  

  • 300g cooked chicken, shredded  

  • 1 cup tomato passata  

  • ½ tsp dried oregano  

  • ½ tsp smoked paprika  

  • Salt and pepper  

  • 1 cup grated mozzarella  

  • ¼ cup grated Parmesan  

  • Fresh basil leaves, to garnish  

METHOD 

  1. Heat oven to 200°C.  

  1. Slice eggplants in four lengthways staying attached to top and score flesh. Brush with olive oil and bake for 25 minutes or as required, until softened.  

  1. Scoop out most of the flesh and chop roughly.  

  1. Cook onion and garlic in a frying pan until soft. Add chopped eggplant, chicken, passata, oregano and paprika. Simmer for 8 minutes.  

  1. Spoon filling back into the eggplant shells.  

  1. Scatter over Parmesan and mozzarella.  

  1. Bake for 15 minutes until bubbling and golden.  

  1. Garnish with basil. 

 

TOP TIPS 

Salt inside eggplant for 30 minutes first to remove bitterness. Stir Parmesan through filling before topping with mozzarella. Don't overload mozzarella—you still want to taste the chicken. Finish under grill for 2–3 minutes to create bubbling golden patches.  

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About this article

Date: 04 November, 2026 Author: Julia Zaetta

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