3 eggplants
2 chicken, breast fillets
5 tablespoon(s) olive oil
1 tablespoon(s) curry
1 pinch chili flakes
1 chicken bouillon cube
200 g coconut milk
To serve
3 spring onions
1/4 bunch coriander


1.Preheat oven to 180ο C (356* F) Fan.
2.Cut the eggplants in half, lengthwise and using a knife to score the flesh in a crisscross manner.
3.Line a baking pan with parchment paper and add 2 tablespoons of thyme.
4.Add the eggplants, 3 tablespoons of olive oil, salt and pepper. Turn the eggplants cut side down.
5.Cook for 30-40 minutes and allow them to cool over for 10 minutes.
6.Place in a non-sticking frying pan over high heat.
7.Place the chicken fillets on a wooden board and cut them into small pieces.
8.Place the chicken on the pan. Add 2 tablespoons of olive oil, salt, pepper and sauté until the chicken has turned golden.
9.Add the curry and sauté to release the flavor.
10.Add the chili flakes, the bouillon cube and the coconut milk. Set it aside for 2-3 minutes so that the sauce will thicken.
11.Turn the eggplants, cut side up, and using a teaspoon press on the flesh to make an indentation for the filling.
12.Add 2-3 tablespoons of the filling to each eggplant and drizzle with the remaining sauce.
13.Bake for 10 minutes so that the ingredients come together nicely.
14.Serve with the minced spring onions and the minced coriander.

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