Aubergine Parcels with Mozzarella Chicken

Aubergine Parcels with Mozzarella Chicken Recipe

Aubergines stuffed with Mozzarella & Chicken - delicious!
Yield: 4    Preparation Time:     Cooking Time:
Delicious aubergine parcels filled with chopped chicken and hot mozzarella cheese. Great for using up leftover chicken.


2 aubergines
250-300ml cup coarsely chopped chicken meat
1 diced mozzarella (roughly 125g)
½ sprig fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Olive oil

Recipe Instructions

Preheat the oven to 175C.

Prepare the aubergines.
Cut the aubergines lengthways in half and fry them in a little oil until they are golden and soft. Remove them from the pan and place them on absorbent kitchen towels to drain off the excess oil. Press them gently to remove the last of the oil.

Cook the chicken.
Pour a little oil into a frying pan and fry the chicken pieces with the fresh herbs. Add salt to taste. Remove the chicken from the pan and let it cool for a couple of minutes.

Make the parcels.
Fill the aubergine halves with the chicken mix and the mozzarella and fold them over to make parcels. Place them in an ovenproof dish and bake them for 10 – 15 minutes.
Remove the parcels from the oven and transfer them onto serving plates.



2 Responses to “Aubergine Parcels with Mozzarella Chicken”

  1. anonymous says:

    hate to break to you there friend, but last time I checked, chicken was not a vegetable. nice recipe though lol

  2. admin says:

    Oops, I have now removed the “vegetarian” error. Thanks.