Leftover Makeover: Stuffed Eggplant
Yesterday’s dinner was a delicciiouuus stuffed eggplant half for each of us – filled with tons of leftover goodness. This recipe is truly flexible, let your imagination fly to make a unique tasting meal – the more types or things the better! I made some chicken upper thighs with tomato, paprika, carrots and potatoes in the pressure cooker the other day, the leftover was the base of the filling.
1 eggplant (half is perfectly enough for 1 person)
leftover chicken, potatoes, carrots, etc
cheese (I had a half mozzarella ball)
1. Wash the eggplant, remove the ends and carve out the seeds. Don’t throw them away!
2. In a frying pan, heat the leftover mixture and add the eggplant seeds – let it fry for a few minutes.
3. Fill the eggplant halves with the mixture, top with cheese
4. Push them into the pre-heated oven and bake for about 30 minutes at 200°C/390°F.