Baked Stuffed Aubergine with the Fiery Habanero Sauce


Serves: 2
Prep Time: 10 mins
Cooking Time: 30 mins



  • Cut the aubergine into halves, scoop out the centre and dice it evenly.
  • Heat the butter in a pan and sauté the pulled chicken breast until 60% done.
  • Add the onions, aubergine (diced) and the capsicum. Sautee for around 2 mins.
  • Add the Spinach and the grated ginger. Sprinkle salt and give the ingredients a nice stir.
  • Turn the flame off approx. 2 mins. after adding the spinach and transfer the mix into a bowl
  • Add the habanero sauce to the mix and give a nice toss.
  • Coat the outer side of the aubergine with some cooking oil. Add the mix to the aubergine core.
  • Top it with Mozzarella cheese and a cherry tomato.
  • Now carefully transfer the stuffed Aubergines to a preheated oven.
  • Bake it for 20 mins or so at 180 degrees in the middle rack so the cheese doesn’t burn out.
  • Serve hot.


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