Stuffed Chicken Hearts in Eggplant Halves

1. 1 Chicken heartspack 500 g ≈ $2.50 200 g
2. 2 Eggplant≈ $4.33 per kg 150 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Apples≈ $3.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Olivespack 300 g ≈ $3.00 40 g
7. 7 Cilantropack 50 g ≈ $1.20 10 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sunflower oil 15 ml
10. 10 Salt 2 g

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

Method

1. Cut the eggplant² lengthwise in half, scoop out the flesh with a spoon, leaving 1 cm of wall. Chop the scooped flesh into cubes. Preheat the oven to 375°F (190°C).

2. Salt the eggplant² halves, brush with 1 tsp oil, and roast for 15 minutes until tender.

3. Dice the onion⁵, mushrooms, and apple⁴. Slice the olives⁶ into rings and chop the herbs.

4. Cut the chicken¹ hearts in half and sear in 1 tsp oil over high heat for 8–10 minutes until fully cooked (no pink inside).

5. Sauté the onion⁵ for 3 minutes, add the mushrooms and eggplant² flesh, and cook for another 7 minutes until all moisture evaporates.

6. Combine the chicken¹ hearts, vegetables, apple⁴, olives⁶, and herbs, and season with salt.

7. Stuff the eggplant² halves with the filling and bake for 10 minutes.