Balsamic Chicken Stuffed Eggplant makes a flavorful and satisfying meal option that’s perfect for any night of the week.
This dish is low in carbohydrates and high in protein, making it ideal for anyone following a healthy eating plan.
The eggplant adds a subtle smoky flavor and a tender texture, while the balsamic glaze gives it a sweet and tangy kick.
- 2 large eggplants
- 1 Tbsp of extra virgin olive oil
- 1 pound of boneless and skinless chicken breasts, cut into small pieces (you can also use ground chicken)
- 1 small onion, finely chopped
- 2 cloves of minced garlic
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of balsamic vinegar
- 1/4 cup of water
- 1/4 cup of grated Parmesan cheese
- A handful of fresh basil (optional)
- Kosher salt and freshly ground black pepper to taste
Balsamic Chicken Stuffed Eggplant Recipe
Preheat your oven to 400°F (200°C).
Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/4-inch border around the edges. Chop the eggplant flesh into small cubes and set them aside.
Brush the eggplant halves with olive oil and season them with salt and pepper. Place them on a baking dish and roast for 20-25 minutes, or until tender.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces (or ground chicken), sprinkle with salt and black pepper, and cook for about 5-7 minutes, until they are cooked through.
Add the onion, garlic, and chopped eggplant flesh to the skillet and cook for an additional 5 minutes.
Stir in the cherry tomatoes, balsamic vinegar, and water. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
Divide the chicken mixture evenly and stuff it into the roasted eggplant halves. Drizzle each one with a little olive oil and top with a sprinkle of Parmesan cheese.
Return the baking dish with stuffed eggplants to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
While the eggplant halves are baking, add the balsamic vinegar to a small sauce pan and simmer on low heat for about 10 – 15 minutes or until it has reduced to about half in volume.
Remove the chicken stuffed eggplants from the oven and top with the balsamic sauce.
Top with one or two fresh basil leaves and serve these delicious balsamic chicken stuffed eggplants straightaway.
Chicken stuffed eggplant variations
Here are a few chicken stuffed eggplant variations that you can experiment with:
- Vegetarian: Replace the chicken with vegetarian substitutes such as mushrooms, quinoa, or tofu.
- Spicy: Add red pepper flakes or cayenne pepper to the chicken mixture for a little spicy kick.
- Extra cheesy: Top the stuffed eggplant with grated fresh mozzarella cheese for an extra gooey finish.
- Mediterranean: Add a little feta cheese and sun-dried tomatoes to the chicken mixture for a more Mediterranean finish.
- Turkey stuffed eggplant: substitute the chicken with the same amount of ground turkey for a turkey stuffed eggplant recipe.
Skillet to cook the eggplant cubes, chicken and other ingredients
Small saucepan to simmer the balsamic sauce
Baking dish to roast the chicken stuffed eggplants