Eggplant Boats

Eggplants are delicious and versatile vegetables, and the recipe for stuffed eggplant boats with chicken breast is a perfect choice for a healthy and tasty meal. Start by washing the eggplants well under a stream of cold water, then dry them with a clean paper towel to remove excess water. It is important to choose fresh eggplants with shiny skin and no spots to achieve a tasty and appealing dish.

After preparing the eggplants, move on to the tomatoes. Slice them thinly so that you can add a contrast of textures and flavors to the final dish. Then, take the cheese and cut it into strips about 1 cm wide to ensure it melts evenly when placed in the oven.

To form the eggplant boats, use a vegetable knife to remove strips of the eggplant skin, creating a decorative pattern. Once you have achieved a pleasant appearance, cut the eggplants in half starting from the stem, so you end up with 6 halves. Use a spoon or a sharp knife to scoop out the insides of the eggplants, creating a space for the filling.

Heat a pan with oil and fry the eggplant boats for about 3 minutes on each side until they become golden and slightly crispy. After frying, place them on a paper towel to drain excess oil. Meanwhile, cut the chicken breast into small pieces, and finely chop the scooped eggplant flesh, onion, and parsley.

In the remaining oil from frying the eggplants, add the onion and finely chopped eggplant flesh, sautéing until they become soft and aromatic. Then, add the pieces of chicken breast and a tablespoon of chopped parsley, continuing to sauté the mixture for 5 minutes. Don’t forget to sprinkle your favorite spices to taste, to enhance the flavors. After finishing, let the mixture cool for 10 minutes, then incorporate the beaten egg.

Fill each eggplant boat with this delicious mixture, being careful not to overfill them. On top, place strips of cheese and slices of tomatoes, which will add freshness to the dish. In a baking tray, pour a cup of water to maintain moisture, then carefully place the stuffed boats. Place the tray in the preheated oven at 180 degrees Celsius and let them bake for 10 minutes until the cheese melts and becomes golden on top.

Finally, sprinkle a little chopped green parsley for an extra touch of color and flavor. Serve these eggplant boats warm, alongside a fresh salad or a side of rice. This dish is not only tasty but also visually appealing, making it perfect for a family dinner or to impress guests. Enjoy your meal!