Eggplant bake is a comforting, savory dish that combines tender roasted eggplants with a flavorful mixture of chicken, mushrooms, and bell peppers, topped with melted cheese. This dish is a perfect balance of textures and flavors, with the softness of the roasted eggplants contrasting with the hearty chicken filling and gooey cheese topping. The accompanying yogurt and mustard sauce with dill brings a fresh, tangy element that ties everything together, making this meal not only delicious but also nourishing. Whether you’re looking for a hearty dinner or a dish to impress your guests, this eggplant bake is a fantastic choice.
Ingredients
Main Ingredients:
- 2 eggplants – These serve as the base of the dish, providing a soft, tender texture once roasted.
- Salt – Used to draw out excess moisture from the eggplants and season the dish.
- Olive oil – For drizzling over the eggplants before roasting, adding flavor and helping them cook evenly.
- Vegetable oil – For sautéing the onions, garlic, chicken, and other vegetables.
- 1 onion – Adds a savory base flavor to the filling.
- 1 clove garlic – Minced to infuse the filling with aromatic flavor.
- 1 chicken fillet (approximately 200g) – The main protein in this dish, diced for easy incorporation into the filling.
- 150 grams mushrooms – Sliced to add a meaty texture and earthy flavor to the filling.
- 1 bell pepper – Chopped to add a burst of color and sweetness to the filling.
- Black pepper – For seasoning and a bit of heat.
- Paprika – Adds a mild smoky flavor to the dish, complementing the chicken and vegetables.
- 150 grams cheese – Grated, to melt on top of the stuffed eggplants, adding richness and flavor. Choose a cheese that melts well, like mozzarella or cheddar.
For the Sauce:
- 2 tablespoons yogurt – The base of the sauce, adding a creamy and tangy element.
- 1 tablespoon mustard – Adds a sharp tang that pairs beautifully with the creamy yogurt.
- Fresh or dried dill – Used to flavor the sauce with a fresh, herbaceous note.
For Garnish:
- 1/2 cucumber – Sliced thinly to garnish the dish, adding a fresh, crisp texture and light flavor to balance the richness of the bake.
Instructions
Prepare the Eggplants:
Begin by preheating your oven to 180°C (350°F). Take the eggplants and slice them in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1-inch border around the edges to form a shell. Place the eggplant halves on a tray, sprinkle them with salt, and allow them to sit for about 10 minutes. This process helps draw out excess moisture from the eggplants, preventing them from becoming too soggy during roasting. After 10 minutes, rinse the eggplant halves under cold water and pat them dry with paper towels to remove any excess moisture.
Roast the Eggplants:
Once the eggplants are prepped, place the halves on a baking tray. Drizzle the cut sides with olive oil to ensure they cook evenly and gain a nice golden color. Place the tray in the preheated oven and roast for about 20 minutes. The eggplants should be tender, but not too soft, as they will continue cooking when filled with the stuffing.
Cook the Filling:
While the eggplants are roasting, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté it for 3-4 minutes, or until it becomes translucent. Add the minced garlic and sauté for another 30 seconds to release its fragrance. Next, add the diced chicken fillet to the pan. Cook the chicken for 5-6 minutes, stirring occasionally, until it is browned and cooked through. Once the chicken is cooked, stir in the sliced mushrooms and chopped bell pepper. Season the mixture with salt, black pepper, and paprika to taste. Continue cooking for another 5 minutes, or until the mushrooms are tender and the bell pepper is soft.
Combine the Filling:
Once the chicken and vegetables are cooked, remove the skillet from the heat. Carefully scoop out the flesh from the roasted eggplant halves, being careful not to tear the skin. Add the scooped-out eggplant pulp to the chicken and vegetable mixture in the skillet. Stir everything together until the ingredients are evenly mixed. The eggplant pulp will add extra flavor and moisture to the filling.
Assemble the Bake:
Take the roasted eggplant halves and carefully fill them with the chicken and mushroom mixture. Be generous with the filling, ensuring each half is packed with the savory mixture. After filling each eggplant half, top with a generous amount of grated cheese. The cheese will melt into the filling, creating a deliciously gooey topping.
Bake Again:
Once all the eggplant halves are filled and topped with cheese, return the tray to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on the dish to ensure the cheese doesn’t burn. The filling should be hot and the eggplants tender by the time the bake is done.
Prepare the Sauce:
While the eggplant bake is in the oven, prepare the yogurt mustard sauce. In a small bowl, combine the yogurt, mustard, and dill. Stir well until the ingredients are fully incorporated. Taste the sauce and adjust the seasoning if necessary, adding more dill or mustard depending on your preference. This sauce will complement the richness of the eggplant and cheese, providing a cool and tangy contrast.
Serve:
Once the eggplants are out of the oven, allow them to cool for a few minutes before serving. Garnish the dish with thinly sliced cucumber to add a refreshing crunch. Serve the eggplant bake with the yogurt mustard sauce on the side for dipping. The cool sauce and fresh cucumber will balance out the rich, savory flavors of the bake.
Helpful Tips:
- Substituting Protein: If you prefer a different protein, you can swap the chicken for turkey or even tofu for a vegetarian option. For a plant-based version, use a dairy-free cheese alternative as well.
- Vegetable Variations: Feel free to experiment with other vegetables in the filling. Zucchini, spinach, or even tomatoes can be great additions to change up the flavors and textures.
- Storage and Leftovers: This dish stores well in the fridge for up to 2-3 days, making it an excellent option for meal prep. Simply reheat the eggplants in the oven at 180°C (350°F) for 10 minutes or until heated through.
- Serving Suggestions: Serve this eggplant bake alongside a fresh green salad with a light vinaigrette, or pair it with crusty bread to soak up the delicious yogurt sauce.
Substitutions and Variations:
- Dairy-Free Option: To make this recipe dairy-free, substitute the cheese with a plant-based alternative, and use coconut or almond-based yogurt for the sauce.
- Different Vegetables: Feel free to mix up the vegetables in the filling. Try adding spinach, zucchini, or even roasted tomatoes for added flavor and nutrition.
- Spices: If you prefer a more intense spice profile, consider adding a pinch of cayenne pepper or chili flakes to the filling for some heat.
Frequently Asked Questions:
-
Can I freeze this dish?
Yes, you can assemble the eggplant bake and freeze it before baking. When ready to cook, bake from frozen at 180°C (350°F) for about 30 minutes, or until the filling is hot and the cheese is melted. -
Can I use different types of cheese?
Absolutely! Mozzarella, cheddar, gouda, or any cheese that melts well will work perfectly. You can even mix different cheeses for added flavor. -
Can I make this dish ahead of time?
Yes, you can prepare the filling and assemble the eggplants up to a day in advance. Just refrigerate the filled eggplants and bake them the next day when you’re ready to serve.
Conclusion
Eggplant Bake with Chicken, Mushrooms, and Cheese is a hearty, satisfying dish that makes the perfect dinner for a family or guests. With the combination of tender roasted eggplants, savory chicken, earthy mushrooms, and melted cheese, this dish is full of flavors and textures. The tangy yogurt and mustard sauce provides a refreshing contrast that elevates the dish even further. It’s easy to make, customizable, and can be enjoyed by everyone, whether they’re following a gluten-free or vegetarian diet. Give it a try, and enjoy a filling, delicious meal that’s sure to become a favorite.