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Pesto chicken stuffed eggplant boats are a must-try!

pesto chicken stuffed eggplant boats
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Pesto chicken stuffed eggplant boats are a delicious and healthy dish that combines tender roasted eggplant with a flavorful pesto chicken filling, topped with melted cheese and fresh tomatoes.

Ingredients

Scale
  • 2 medium eggplants, halved lengthwise
  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts, cooked and diced
  • 1 cup basil pesto
  • 1½ cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup cherry tomatoes
  • 2 cups fresh spinach, chopped
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh parsley
  • 2 tbsp toasted pine nuts (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh. Brush with olive oil and season with salt, pepper, and Italian seasoning.
  2. Roast the eggplants for 20–25 minutes until tender.
  3. Heat a skillet over medium heat and sauté the garlic for 30 seconds. Add the spinach and cook until wilted.
  4. Stir in the diced chicken and basil pesto until evenly coated.
  5. Scoop a small amount of the roasted eggplant flesh into the chicken mixture and stir to combine.
  6. Fill each eggplant half with the pesto chicken mixture.
  7. Top with shredded mozzarella, grated Parmesan, and cherry tomatoes.
  8. Bake for 15–18 minutes until the cheese is melted, bubbly, and lightly golden.
  9. Broil for 2–3 minutes for extra color if desired.
  10. Garnish with fresh basil, parsley, and toasted pine nuts before serving.

Notes

  • Feel free to add other vegetables or spices to the filling according to your preference.
  • This recipe can easily be made ahead and baked just before serving.
  • For a vegan option, substitute chicken with chickpeas and use vegan cheese.

Nutrition

Find it online: https://www.homeydishes.com/pesto-chicken-stuffed-eggplant-boats-recipe/