Chicken and Rice Stuffed Aubergines

Name: Chicken and Rice Stuffed Aubergines
Prep time: 15 min
Cook time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 3 aubergines; 300g cooked chicken; 240g cooked brown rice; 1 tub of cream cheese; Onion powder; Salt; Oregano; Low-fat grated cheese

Vegetables

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These chicken and rice stuffed aubergines are one of those cosy, comforting meals I love making for the family. They use precooked brown rice and cooked chicken, making them perfect when you have batch-cooked ingredients ready to go. The cream cheese binds the filling together and makes it wonderfully creamy, while the oregano brings heaps of flavour without any fuss.

If you enjoy the combination of chicken, rice, and aubergine, this is a lovely way to serve it, right in the aubergine skins. I soften them in the microwave first, adjusting the time depending on how thick they are. These amounts make three portions, though I always adjust the filling slightly based on the size of the aubergines.

For a different filling, take a look at my chickpea and rice stuffed aubergines and tuna and rice stuffed aubergines, two great variations using the same base.

Prep: 15 minCook: 25 minServes: 3

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Ingredients

Ingredients for 3 servings

3 aubergines
300g cooked chicken
240g cooked brown rice
1 tub of cream cheese
Onion powder
Salt
Oregano
Low-fat grated cheese

Step by step

1Cut the aubergines in half lengthways, score the flesh in a criss-cross pattern without cutting through the skin, and microwave for at least 10 minutes.
2Once tender, scoop out the flesh using a spoon.
3Chop the flesh finely and transfer it to a mixing bowl.
4Add the finely diced chicken, cooked rice, and cream cheese to the bowl.
5Season to taste with onion powder, salt, and oregano.
6Mix well so all the ingredients and flavours come together.
7Fill the aubergine skins and arrange them on a baking tray.
8Bake for 15 minutes at 180ºC.
9Top with grated cheese if you'd like to melt and brown it on top.
10All ready to enjoy our chicken and rice stuffed aubergines!

Tips and tricks

Tips and tricks for making chicken and rice stuffed aubergines

The microwave time is approximate and will depend on how thick the aubergines are and your microwave's power.

The filling amounts are approximate; depending on the size of your aubergines, you may need slightly more or less filling.

Frequently asked questions

Can I use white rice instead of brown rice?

Yes, you can swap it for the same amount of cooked white rice. Just make sure it is fluffy and well-drained so the filling doesn't end up with excess moisture.

What cheese can I use if I don't have cream cheese?

You can use another plain soft spreadable cheese to bind the filling, along with any grated cheese that melts well. Add the soft cheese gradually until you reach a creamy consistency, and adjust the salt depending on the cheese you use.

How do I store chicken and rice stuffed aubergines?

Store them in an airtight container in the fridge, letting them cool quickly and chilling them ideally within an hour. Eat them within 24 hours and reheat only the portion you plan to eat, making sure it is piping hot all the way through to the centre.