EGGPLANT BOATS

Cut the eggplant in half and score the flesh with a crosshatch pattern. Season with salt and dried garlic, then drizzle with olive oil.

Bake in a 190°C oven for 20-25 minutes until the eggplant is tender.

Dice the chicken breast and sauté for a couple of minutes in vegetable oil. Add diced bell pepper and tomato. Season with dried garlic and salt. Cover and simmer for about 5 minutes, then uncover and cook until the excess moisture evaporates.

Scoop out the eggplant flesh using forks and mix it together with the chicken and peppers.

Fill the eggplant boats with the mixture and top with grated cheese.

Bake at 190°C for 5-7 minutes.