If you want to make some oven light eggplants that are tasty and do not contain only vegetables, cheer up and test these delicious eggplants stuffed with chicken and light vegetables. On this occasion, we have chosen chopped chicken meat but we could also have used ground ground turkey meat To prepare these recipe for berenjene low calories, which are the two types of meat that less fat. So you do not expect anymore and if you are diet or want to lose weight, do not give up the flavor and prepare these delicious eggplants stuffed with minced meat Light.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make eggplants stuffed with chicken and light vegetables: |
| 4 eggplants 250 grams of chicken flesh 2 onions 1 red pepper 1 green pepper 4 cloves of garlic 1 jet of extra virgin salt 1 handle 1 handful of grated cheese light (optional) pimienta black ground |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplants stuffed with chicken and light vegetables:
1. To prepare these eggplants stuffed with chicken and light vegetables, the first thing we have to do is preheat the oven to 190º C and place a piece of vegetable paper on a tray. Then we wash and split the eggplants in half and make them some cross cuts along so that they are cooked before. We also sprinkle a pinch of salt and pepper and a splash of oil on top and bake the eggplants about 45 minutes until they are well done.
Trick: I have used 2 smooth eggplants and 2 scratches but you do the ones you prefer.
2. Meanwhile, we will cook the meat and vegetables of the oven light eggplants: for this, we first fry the chicken meat previously splashed in a pan with a hot-oil tad.
3. Once fried chicken meat, we reserve it in a container and in the same pan we started to poach the onion and garlic previously chopped.
4. Then we also chop the peppers and add them to the pan with the filling of the light eggplants.
5. Once the eggplants are cooked, with the help of a spoon we remove part of its pulp and chop it with a knife. And we leave the eggplants to fill in the baking sheet.
Trick: You can leave the eggplants in the oven emptied so that they have just done and stay hot.
6. When the vegetables of the oven light eggplants are half poached, we add the pulp that we have chopped and we continue to cooked all 10 more minutes. Add salt and pepper.
7. Now we add the minced chicken meat to the vegetables and cook it all 5 more minutes.
8. Once ready, fill the eggplants with the previous preparation with the help of a spoon.
9. If we wanted to leave the eggplants stuffed with light minced meat but we have preferred to give it an additional touch sprinkling some light grated cheese over each one and baking them for a while until they have gratin.
10. Once the cheese has gratin, our eggplants stuffed with chicken and light vegetables will be ready to eat. What a good look!
