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Stuffed Eggplant with Chicken

Stuffed Eggplant with Chicken

Stuffed eggplant is one of my favourite dishes. It’s so tasty and satisfying, and far quicker to prepare than you might think. You can stuff eggplants with virtually anything; for this recipe I’m using chicken mince and quinoa, for an extra protein boost. Brown rice would work equally well if you don’t have quinoa, and if you’re vegetarian you can leave out the chicken and just use lots of different vegetables.


Serves 4


2 large eggplants
1 onion, finely chopped
4 cloves of garlic, pressed
1 long red pepper, diced
1 cup chopped mushrooms
handful fresh basil leaves, chopped
1 tsp vegetable stock powder
salt and black pepper
1/2 cup quinoa
400g (14 oz) chicken mince
2 tins chopped tomatoes


  1. Slice eggplants in half, lengthways, to make four long boats
  2. Using a small sharp knife, carefully cut out the inside of each eggplant, leaving a thin shell, about 1cm thick
  3. Roughly chop up the eggplant flesh and set aside with the other vegetables
  4. In a small saucepan, bring 1 cup of water to the boil. Add quinoa and stock powder or salt, and simmer with lid off for 12 minutes or until water has absorbed and quinoa is cooked
  5. While quinoa is simmering, heat oil in a large pot or pan, then turn light down to low and fry the onion and garlic until onion starts to soften.
  6. Turn up light to medium-high, add chopped pepper, mushrooms, eggplant flesh and basil. Season to taste and fry until all vegetables are soft, and any liquid from mushrooms has evaporated
  7. Add cooked quinoa to vegetable mixture and set aside
  8. Turn light down to medium-low and add chicken mince. Season to taste, brown slightly on both sides, then break up mince with wooden spoon. Add vegetable/quinoa, mix everything up well, cover and cook for approx 10 minutes, or until chicken mince is all cooked through.
  9. Assemble the eggplants
    1. Pour chopped tomatoes into a large baking dish. Season well with thyme, oregano and salt and pepper to taste.
    2. Place eggplant shells side-by-side on top of tomato mixture
    3. Load each shell up with vegetable/quinoa/chicken filling
    4. Cover baking dish with lid or foil and cook at 180C/350F for approx 45 minutes, or until eggplant shells are very soft
    5. Serve each eggplant with a nice big spoonful of the tomato mixture on top. Yum!
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