1 portion contains approximately:
| 420 | kcal |
| 35 g | protein |
| 12 g | fat |
| 43 g | carbohydrates |
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70 g brown rice
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2 chicken breasts (100 g each)
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2 aubergines (300 g each)
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40 g onions
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1 clove of garlic
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100 g canned diced tomatoes
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150 g red peppers
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1 chilli pepper
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250 ml vegetable stock
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2 tbsp pine nuts
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1 tbsp lemon juice
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1 tbsp olive oil
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1 pinch of oregano
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1 tbsp parsley
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Pepper
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Salt
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1
Cut the aubergines in half lengthwise and scoop out their insides. Drizzle the insides with lemon juice.
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2
Mince the onions, garlic, chilli pepper and dice the pepper.
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3
Heat the oil in a pan and gently cook the onion-garlic-chili-parsley mixture. Add the tomatoes, aubergine and pepper. Season with salt, pepper and oregano.
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4
Dice the chicken breast and add it to the vegetables. Add half of the vegetable stock and bring to the boil.
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5
Transfer the filling to the aubergines, toast the pine nuts briefly and sprinkle them over the filling.
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6
Place the aubergine in a lightly greased casserole dish, pour over the rest of the stock, and braise for 15 to 20 minutes in the oven (200°C).
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7
Serve with 70 g brown rice.