Aubergines stuffed with chicken and raisins

INGREDIENTS (4 servings)

  • 4 aubergines
  • 3 cups cooked, shredded chicken
  • 2 leeks
  • ½ cup raisins
  • ½ teaspoon curry
  • ½ teaspoon cinnamon
  • nutmeg
  • pepper
  • oil
  • salt


  1. First cut the aubergines lengthways in half. Turn the aubergines face up to score the pulp. Dress with salt and oil. Place them in a dish and put it in the microwaves 8 minutes to the maximum power.
  2. Next remove the pulp with a teaspoon and put aside. Cut the leeks into fine slices, put some oil in a pan, add them and lightly fry. In a minute add the chicken and the aubergines pulp. Stir another minute and season with the curry, the cinnamon and the nutmeg. Mix again, add the raisins and stir for another 3 minutes.
  3. Afterwards fill the outside of the aubergine with the mixture and put in the microwaves for a minute to the maximum power.