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Slice the eggplants into 1.2–1.5 cm thick rounds. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Cook the Chicken:
In a pan over medium heat, sauté the diced chicken fillets with soy sauce, minced garlic, and pepper. Cook until the chicken is fully cooked and slightly browned. Set aside to cool.
Fry the Eggplant:
Heat vegetable oil in a frying pan over medium-high heat. Fry the eggplant rounds until they are golden brown on both sides, about 3–4 minutes per side. Remove and place on paper towels to absorb excess oil.
Prepare the Filling:
In a mixing bowl, combine the cooked chicken, finely chopped bell pepper, chopped spring onions, and shredded mozzarella. Add salt and pepper to taste. Stir in the beaten egg to bind everything together.
Assemble the Dish:
Place the fried eggplant rounds on a baking sheet. Spoon the chicken mixture onto each eggplant slice, pressing gently to pack the filling in.
Bake:
Preheat the oven to 180°C (350°F). Bake the stuffed eggplants in the oven for about 15–20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and sprinkle with smoked paprika for added flavor. Serve immediately and enjoy the deliciousness!
Serving and Storage Tips:
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