Stuffed eggplant

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I couldn't feel the urge anymore so today I bought eggplant and made baked goodies

  • 2 eggplants
  • 3 bell peppers of 3 colors
  • 1/2 boneless chicken breast and skin
  • salt, pepper, garlic
  • 1 red
  • 30 g Delaco cheese
  • a few tablespoons of oil
  • 1 teaspoon chopped dried basil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Stuffed eggplant:

we take the eggplants, we wash them, we cut them in half lengthwise. With a spoon we scoop out the core of the eggplants and chop it separately in a bowl. To taste the oil, add the sliced ​​chicken and then when it has blended, add the peppers and eggplant core. Season with coarse salt, black pepper and garlic. Drizzle the oil if it is too dry. hollowed-out eggplant boats. Decorate with pieces of cheese and slices of tomato. Sprinkle a little basil and drizzle oil. Put in the hot oven and leave until browned and softened eggplant.

It's super delicious and hot and cold.


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