Sunday, November 10, 2013

Stuffed Aubergine

First of all, I must say that this is a recipe where the protein reigns and why?
Because it was my lunch some days ago after a very intensive gym session and my muscles were claiming for good and different kinds of protein…or probably I was with a strange pregnancy craving for all the things I mixed 

It is also a good idea to get rid of some leftovers, just mixing all, season, stuffed the aubergine, put in the oven and you can have a lunch, a dinner or even a take away meal.

Regarding the poached chicken breast, I really believe that it is one of the best ways to get a tender piece of meat. Of course, you should have a food thermometer to make this in a perfect condition, what I think it is a smart investment for your kitchen (it is not soooo expensive and you can reach better results roasting meat, preparing Italian merengue, etc) and you can, in once, grab some chicken breasts poach all, cool down, and store in the fridge using them in salads, wraps, sandwiches, soups, omelettes, etc (well packaged lasts until 4 days in the fridge).

Ingredients (for 2p):
-1 aubergine
- 1 small tomato, sliced
- 6 olives
- 100gr of quinoa, cooked
- 1 slice of ham, diced
- some goat cheese (or other cheese of your choice)
- 1 small carrot, grated
- salt
- black-pepper
- thyme (fresh or dry)
- olive oil
- ½ lemon, juice
- 1 chicken breast
- 1 bay leaf
-  salt
- black-pepper
- olive oil
- mix leaves (your choice - rocket, watercress, baby jam, etc)
- 1tbsp of salad dressing/pesto
- Pre-heat the oven at 180C.
-Poach the chicken breast by putting in a pan some water, bay leaf, salt, black-pepper and olive oil and the chicken breast, bring to the simmer point and leave it in that point until the centre of the breast reach 75C, verifying that with a thermometer, or until smooth outside and cooked inside (please do not over cooked the breast , nobody deserves a dry chicken breast). Remove from the pan and leave to cool down before cut in small cubes.
-  At the same time you can cook the quinoa in boiling water with some salt for 15minutes.
- Meanwhile, you have time to cut in a half the aubergine, make some deep cuts in the flesh, sprinkle with some salt and cook in the microwaves for 4 minutes (or in the oven, at 180C, for 10m) until the flesh is tender enough to be removed with a fork or spoon.
- Now, chop the aubergine flesh and mix with the olives, ham, tomato, grated carrot and quinoa. Mix well and season with salt, pepper, olive oil, lemon juice some thyme or other herb you like and stuffed each half of the aubergine.
- Finish with some goat cheese and cook in the oven for 7 minutes (enough time to cook the aubergine skin and the flesh).
- Now serve it with a salad made with mix leaves, chicken breast diced and a good salad dressing (of course I used my beautiful basil pesto).

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