Cluck-Cluck: Low Carb Chicken Dishes

Chicken-Stuffed Low Carb Eggplant

Eggplant, aubergine, brinjal – that veggie you either love or hate…

Me, I absolutely love it!!
There’s something so comforting and earthy about it, especially when it’s grilled, drenched in olive oil and paired with a few tasty ingredients to complement it.

This Chicken-Stuffed Low Carb Eggplant dish is total comfort; packed with flavour and oozing with cheese.

It also takes care of leftovers and random items you might have in the fridge – see, how could you not like this dish?!

Servings: 2
Difficulty: Easy
Time: 20 mins

You will need:

2 med-large aubergines {aka brinjal or eggplant}
olive oil
leftover cooked chicken breast or approx 1 cup of cooked, chopped chicken
zest of 1 lemon
squeeze of lemon juice {about 1/2 a lemon}
cayenne pepper
cumin powder
roasted garlic
crème fraîche
mozzarella cheese
fresh sweet basil

If you don’t have already-roasted garlic, just make some – it’s so easy and always handy…
The garlic is less pungent when roasted and has a sweeter taste – a real delight!

So, to roast your garlic, place an entire bulb in a small oven-proof dish, drizzle with olive oil and roast at 160-180C for about an hour.
Once cooled, you can squish out the soft, roasted ‘flesh’.

To make your stuffed aubergines:

Cut the  aubergines in half, scour the inside and scoop out the ‘flesh’.

Cube the flesh and sauté it in a large glug of olive oil until soft and golden brown.
Add the chopped chicken and season with salt.
Add roasted garlic – about 1/2 a bulb.

In a cast iron griddle pan, grill the aubergine halves over a low heat, drizzling with olive oil as you go along to help them turn a golden colour.
Cook until they’re soft then remove from the pan.
Place the cooked halves in a small roasting dish and immediately drizzle with the lemon juice and zest.
Add a light sprinkle of paprika, cayenne pepper and cumin.
Cover with cling wrap and allow the flavours to get absorbed for a few minutes.

Next, remove the cling wrap and spoon the chicken mixture into the aubergine halves.
Top with a teaspoon of créme fraîche onto each half and then add grated mozzarella cheese on top.

Grill in the oven for 10-15 minutes until golden and bubbly.

Garnish with fresh sweet basil.


The result is a rich, yet earthy dish of aubergine or eggplant goodness, mingled with cheese, garlic and chicken and a hint of zesty lemon and spices.

The fresh basil adds the perfect finishing touch to this simple meal.


So – do you love or loathe eggplant?

Here are a few more recipes to win you over if you’re not yet convinced:





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