Eggplant stuffed with chicken and bell pepper

Ingredients

• 2 pcs Large eggplants
• 300 g Chicken breast cut in cubes
• 1 pcs Yellow bell pepper, seeded and cut into chunks
• 1 pcs Red bell pepper, diced
• 1 pcs Onion, finely chopped
• 2 pcs Eggs, beaten
• 1 bunch Parsley, fresh, chopped
• 2 tsp Sea salt
• 3 tbsp Olive oil

Method

1. Preheat oven to 200°C.
2. Prepare a baking pan lightly oiled.
3. Wash the eggplants, and make a long cut on them lengthwise leaving 2 cm uncut at the top and at the stem.
4. Place the eggplants into the baking dish and bake covered till you're done with the filling:
5. Place a large sauté pan over moderate heat, then add the remaining oil.
6. Once the oil is hot, add the onion.
7. After onion is tender add the chicken breast, salt, black pepper and cook until meat gets white at outside.
8. Add the bell peppers, seasoning and mix well. Cover and cook on low temperature for 5 minutes.
9. At the end, fold in chopped parsley and take it off from heat.
10. By this time the eggplants should have been cooked halfway, so take them out from the oven and carefully spoon most of the pulp out through the cut you've made on them.
11. Chop the eggplant pulp into smaller pieces, then fold it into the meat mixture. Add beaten eggs and stir to combine.
12. Spoon 1/4 of the filling mixture into each eggplant shell.
13. Place the stuffed eggplants back into the baking pan and bake covered for 15-20 minutes.
14. Serve while still hot.