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Eggplant Stuffed with Chicken and Cheese

Blue Buddha

"Cheesy chicken-stuffed eggplant."
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45 m servings 543 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. Place eggplant, cut-side up, on the prepared baking sheet. Sprinkle garlic over each and coat with olive oil; season with salt and pepper.
  3. Bake in the preheated oven until eggplant is mostly tender, 25 to 30 minutes. Add chicken, tomatoes, and Cheddar-Monterey Jack cheese to each eggplant. Continue cooking in the oven until cheese is melted, about 10 minutes. Top each with scallions and basil.


  • Cook's Note:
  • Cheddar cheese can replace the Cheddar-Monterey Jack cheese, if desired.

Nutrition Facts

Per Serving: 543 calories; 30.1 g fat; 20.3 g carbohydrates; 49.1 g protein; 134 mg cholesterol; 323 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Delish, can't wait to make it again.

I like things on the spicy side so I grilled chicken breast with ground fennel seed and coriander. I didn't have scallions so added some white onion with the tomatoes and chicken. Since I didn't...

Very good. Eggplant was a little mushy, but excellent flavor.