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Mediterranean chicken & feta stuffed eggplant delights!

mediterranean chicken & feta stuffed eggplant
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A delicious Mediterranean dish featuring eggplants stuffed with a savory mixture of chicken, feta cheese, and fresh vegetables.

Ingredients

Scale
  • 2 large eggplants, halved lengthwise
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked chicken breast, cubed
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • ½ tsp smoked paprika
  • 1 cup crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup cherry tomatoes
  • ½ cup Kalamata olives
  • ½ cup grilled zucchini, diced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C). Score the eggplant flesh, brush with olive oil, season with salt and pepper, and roast for 25–30 minutes until tender.
  2. Scoop out some of the softened eggplant flesh, chop it, and set it aside.
  3. In a skillet over medium heat, sauté the garlic in a little olive oil for 30 seconds. Add the chicken, chopped eggplant, oregano, Italian seasoning, smoked paprika, and lemon juice. Cook for 3–4 minutes.
  4. Stir in the grilled zucchini and half of the feta cheese.
  5. Fill each roasted eggplant shell with the chicken mixture and top with mozzarella cheese.
  6. Bake for 15–18 minutes until the cheese is melted and lightly golden.
  7. Finish with the remaining feta, cherry tomatoes, Kalamata olives, fresh parsley, and dill.
  8. Serve warm with lemon wedges and a crisp Mediterranean salad.

Notes

  • For a vegetarian version, substitute chicken with chickpeas or lentils.
  • Feel free to add other vegetables like bell peppers or spinach for added nutrition.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://www.homeydishes.com/mediterranean-chicken-feta-stuffed-eggplant-recipe/