Stuffed Aubergine

Ingrédients

• 1 tbsp olive oil
• 150 g chicken breast fillet, chopped
• 300 g aubergine
• 1 moyenne carrot, chopped
• 1/2 cup mushroom pieces
• 50 g low fat cheddar cheese
• 1 large onion, chopped
• 50 g green pepper, chopped

Directives

1. Cut aubergine in half and cut some out from middle. Put some salt on both sides, leave for 10 minutes, then rinse them under cold water (the salt removes bitter taste from aubergine).
2. Chop chicken and vegetables, including removed middle part of aubergine and cook in pan with olive oil.
3. Place everything on aubergine halves and put them in a hot oven for 15 minutes.
4. Remove from oven, grate cheese on them and cook for a further 10 minutes.
5. Note: for vegetarian version remove chicken fillet.