Stuffed Eggplant 'Fans' with Chicken & Vegetables

1. 1 Eggplant≈ $4.33 per kg 350 g
2. 2 Chicken breast filletpack 800 g ≈ $7.23 120 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 ≈ $2.70 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. Poach chicken² breast in salted water for 20 minutes until cooked, then cool and run through a meat grinder; reserve the broth

2. Slice eggplants¹ lengthwise in half and make frequent crosswise cuts, stopping short of the edge to create a fan shape

3. Sear eggplants¹ in half the oil for 4–5 minutes per side until tender

4. Chop onion³, garlic⁶, bell⁴ pepper, tomatoes⁷, and mushrooms; sauté onion and garlic in the remaining oil until translucent, then add mushrooms and cook covered for 7 minutes

5. Add bell⁴ pepper, tomatoes⁷, tomato⁹ paste, 50 ml of reserved broth, salt, and pepper; simmer for 5 minutes

6. Mix the sautéed vegetables into the ground chicken²

7. Arrange eggplants¹ on a baking sheet, spoon filling into the cuts and over the tops, then sprinkle with grated cheese

8. Bake at 200 °C (390 °F) for 15 minutes until the cheese is golden