Spicy Eggplant with Chicken and Mozzarella

Eggplant with Chicken and Mozzarella

Ingredients:

• Chicken breast fillet, 200 g

• Medium eggplant, 200 g

• Red bell pepper, 1/2

• Red onion, 1/2

• (Lactose-free) mozzarella balls, 50 g OR cashew nuts, 2-3 tbsp.

• Olive oil, 1 tbsp.

• Sea salt

• Freshly ground black pepper

• Italian herbs

• Red chili (to taste)

• Wholegrain or gluten-free bread, 2 slices (80-100 g)

Instructions:

Wash, dry, and season the chicken fillet. You can refrigerate it for at least 2 hours.

Dice the chicken and sauté in hot coconut oil with finely chopped onion. Wash the bell pepper, dry, cut into cubes, and add to the chicken. Sauté briefly under a lid. Season with black pepper and Herbes de Provence. Wash and dry the eggplant, cut in half, and hollow out slightly. Fill with the chicken mixture, top with grated mozzarella, and bake for 35-40 minutes at 180°C. Serve with whole grain toast.

Optionally, slice the eggplant to shorten the baking time to 15 minutes, or steam it. On the plate, place the meat on top of the eggplant, and drizzle with cheese before serving.

Bon appétit! ❤️