🍆 BERENJENAS RELLENAS DE BOLOÑESA DE POLLO. Receta Fácil y Deliciosa

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option, while processed cheese is often cheaper.

Preheat the oven to 200°C (392°F).

Slice the eggplants in half and make cuts in the flesh without cutting through the skin.

Sprinkle salt and a little olive oil on the eggplants, massage to cover, and place them cut-side down on a baking tray lined with parchment paper.

Bake the eggplants in the oven for 40 minutes, checking for size variations.

Prepare the filling by finely chopping onion, green bell pepper, red bell pepper, and yellow bell pepper.

Heat olive oil in a skillet and sauté the onion and bell peppers until soft.

Chop the tomatoes, discarding the stems, and add them to the skillet once the onion is tender.

Add chopped basil to the mixture and cook until the vegetables are soft and the mixture reduces.

Add ground chicken to the skillet, season with salt, and break it apart as it cooks until no longer pink.

Remove the baked eggplants from the oven and scoop out the flesh carefully, leaving the skins intact.

Chop the eggplant flesh and add it to the skillet with the chicken mixture, cooking for an additional minute to combine flavors.

Fill the eggplant skins generously with the chicken mixture.

Top the filled eggplants with shredded cheddar and mozzarella cheese.

Set the oven to broil at 240°C (464°F) and broil the eggplants for about 10 minutes until the cheese is golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens