Name: Stuffed eggplant with shredded chicken and mozzarella
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Ingredients: 2 eggplants (230gm each), halved lengthways, scored; 150 ml extra-virgin olive oil, plus extra for drizzling; 1½ tsp each ground cumin and coriander; Greek-style yoghurt, pomegranate arils and baby leaf salad, to serve; Filling; 2 cups (400gm) firmly packed shredded roast chicken (see note); 1 vine-ripened tomato, coarsely chopped; 400 gm white beans, drained; 50 gm coarsely grated mozzarella, plus extra for scattering; 1 tbsp each finely chopped oregano, and flat-leaf parsley leaves, plus extra to serve

Stuffed eggplant with shredded chicken and mozzarella

A comforting eggplant recipe that epitomises the big-flavoured goodness of Greek home cooking.

Stuffed eggplants filled with shredded chicken and topped with mozzarella and herbs — Papoutsakia recipe

Serves 2

Prep

20M

Cook

40M

Total

The Greek dish known as papoutsakia (stuffed eggplant) translates as “little shoes” and epitomises the big-flavoured goodness of Greek home cooking. This easy stuffed eggplant recipe comes filled with shredded roast chicken, tomato, white beans and molten mozzarella. It is an excellent eggplant recipe for midweek dinners, and it can also be made vegetarian by swapping poultry for pulses.

Ingredients

2 eggplants (230gm each), halved lengthways, scored

150 ml extra-virgin olive oil, plus extra for drizzling

1½ tsp each ground cumin and coriander

Greek-style yoghurt, pomegranate arils and baby leaf salad, to serve

Filling

2 cups (400gm) firmly packed shredded roast chicken (see note)

1 vine-ripened tomato, coarsely chopped

400 gm white beans, drained

50 gm coarsely grated mozzarella, plus extra for scattering

1 tbsp each finely chopped oregano, and flat-leaf parsley leaves, plus extra to serve

Method

Preheat oven to 200˚C fan-forced. Place eggplant cut-side up on an oven tray lined with baking paper, drizzle with oil and scatter with spices and season; bake until just tender (25 minutes).

Meanwhile, for filling, place ingredients in a large bowl, season and toss to combine.

Remove eggplant from oven and scoop out flesh and place in bowl with filling; toss to combine. Top each eggplant half with filling and scatter with a little extra mozzarella. Return to oven and bake until golden and heated through (10 minutes).

To serve, place eggplant on a large platter and spoon over yoghurt, scatter with pomegranate arils, extra herbs and baby leaf salad on the side.

Roast chicken is available from supermarkets. For a vegetarian version, substitute shredded roast chicken with canned mixed beans, chickpeas or lentils. Leftovers can be kept in an airtight container for 3 days.
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lucy Busuttil