Aubergines stuffed with chicken and scamorza

Ingredients

For 1 serving

• Eggplant300 g
• Chicken breast130 g
• Scamorza30 g
• Tomato passata100 g
• Onion40 g
• Extra virgin olive oil2 teaspoons
• Basil4 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the aubergine, halve it lengthways and score the flesh in a criss-cross pattern without piercing the skin. Put it on a tray lined with baking paper and bake for 20 minutes, until the flesh is soft.
2. Meanwhile chop the onion and cut the chicken breast into roughly 1 cm dice.
3. Scoop out the aubergine flesh with a spoon, leaving a rim about 1 cm thick, and chop it roughly.
4. Heat the oil in a frying pan over medium-high heat and brown the onion and chicken for 5 minutes, until the chicken is golden; add the aubergine flesh, tomato passata and a pinch of salt and simmer over medium heat for 8 minutes, until the sauce thickens.
5. Lightly salt the shells, fill them, add a few basil leaves and the diced scamorza.
6. Bake at 200 °C for 12 minutes, until the scamorza is melted and golden.