Stuffed Grilled Eggplant 'Fans'

1. 1 Eggplant≈ $4.33 per kg 350 g
2. 2 Chicken breast filletpack 800 g ≈ $7.36 40 g
3. 3 Onions≈ $1.60 per kg 85 g
4. 4 Bell peppers≈ $6.00 per kg 140 g
5. 5 Button mushrooms≈ $7.50 per kg 70 g
6. 6 Garlic≈ $10.00 per kg 2 g
7. 7 Tomatoes≈ $4.67 per kg 110 g
8. 8 Hard cheesepack 200 g ≈ $2.64 40 g
9. 9 Tomato pastepack 140 g ≈ $1.00 8 g
10. 10 Sunflower oil 14 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice eggplant¹ into thin, fan-like wedges

2. Pan-fry the eggplant¹ slices on both sides until tender

3. Chop onion³ and garlic⁶, sauté until translucent

4. Add sliced mushrooms, cook covered until done

5. Add bell⁴ pepper, continue cooking

6. Poach chicken² breast, then grind through a meat grinder and mix with the vegetables

7. Stir in diced tomatoes⁷, tomato⁹ paste, broth, salt, and pepper to taste