Eggplant stuffed with rice and chicken is an example of how from the most affordable products, in a short time, even an inexperienced cook can prepare a tasty, healthy and inexpensive dish for dinner.
Boil round rice in advance and turn on the heated oven (170-180 degrees), and prepare a small piece of foil or parchment so that the dish will cook quickly.
- Cooking time: 45 minutes
- Servings: 2
Ingredients for cooking eggplants stuffed with rice and chicken:
- medium eggplant;
- 100 grams of boiled rice;
- 250 g minced chicken;
- onion head;
- bunch of cilantro;
- pods of red chili;
- 20 ml of olive oil;
- salt, spices to taste.
A way of cooking eggplants stuffed with rice and chicken.
Choosing an eggplant - for a portion, enough for an adult lunch, you need a medium-sized vegetable, half of which will hold a lot of stuffing. Cooking on the principle - half an eggplant per serving.
So, ripe eggplant with my elastic skin, cut off the stem, cut exactly in half.
We take an ordinary teaspoon and scrape the middle, leaving a side about a centimeter thick.
Pulp is not thrown away, it is useful for the filling.
We make mince for eggplant filling
First, fry in olive oil finely chopped onions to a transparent state.
Add minced chicken to onions. In my recipe, homemade minced chicken breast fillet, but you can cook with any meat (pork, beef, veal).
Chop a bunch of cilantro finely. If you do not like this greenery, then season the stuffing with celery, parsley or dill, in a word, with any greenery that is at hand.
We remove a small pod of red chili peppers from seeds and membranes. Cut finely, add to bowl. Try the pepper to the taste, it is enough to cut off a half from a sharp pod.
Add boiled rice. I advise you to use sticky rice varieties, for example, arborio or Krasnodar round. This is necessary so that the filling does not turn out crumbly.
Heat a tablespoon of olive oil in a thick bottom pan. Pulp extracted from eggplant, cut into small cubes, throw in the heated oil. Fry for 5 minutes. Add eggplants to the rest of the ingredients, salt. This amount of minced meat will require 3-4 g of fine salt, but this is individual.
Stir minced meat thoroughly.
Fill the eggplant halves with the filling. If it turned out a lot, then boldly make a high mound of rice with chicken - it will not fall apart, as the products stuck together.
Grease the baking dish with oil, put the stuffed vegetables.
We put the form on the middle shelf of the oven heated to 180 degrees Celsius. We bake about 18-20 minutes. You can cover the form folded in several layers of parchment for baking or foil, this will speed up the process. And in order to get a ruddy crust on top, 5 minutes before readiness we turn on the grill.
Sprinkle the eggplants stuffed with rice and chicken and chopped cilantro.
To the table, eggplants stuffed with rice and chicken, served with sour cream and greens sauce or homemade ketchup, here, as they say, the taste and color.
Eggplants stuffed with rice and chicken are ready. Enjoy your meal!