Prepare the Eggplants: Preheat your oven to 180°C (350°F). Cut the eggplants in half lengthwise and scoop out the pulp. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture. Rinse and pat dry.
Roast the Eggplants: Place the eggplant halves on a baking tray, drizzle with olive oil, and roast in the preheated oven for 20 minutes.
Cook the Filling: In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and diced chicken fillet, cooking until the chicken is browned. Stir in the sliced mushrooms and chopped bell pepper. Season with salt, black pepper, and paprika. Cook until the mushrooms are tender.
Combine the Filling: Remove the skillet from heat. Mix in the eggplant pulp into the chicken and vegetable mixture.
Assemble the Bake: Remove the roasted eggplants from the oven and fill each half with the chicken and mushroom mixture. Top with grated cheese.
Bake Again: Return the filled eggplants to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Prepare the Sauce: While the bake is cooking, combine the yogurt, mustard, and dill in a small bowl.
Serve: Remove the eggplants from the oven and allow them to cool slightly. Garnish with sliced cucumber and serve with the yogurt sauce on the side.
Serving Suggestions
Read more
ADVERTISEMENT
