Aubergine Stuffed with chicken

Ingredients:

• 4 small aubergines (egg plant)
• 200gms minced chicken or turkey breast
• 2 ripe tomatoes
• 2 cloves garlic
• freshly ground black pepper
• 1 tablespoon chopped
• 3 eggs
• parsley
• serves 4

Directions:

1. Halve aubergines and scoop out centres and dice. Peel and cube tomatoes.
2. Saute aubergine cubes and tomatoes in non-stick pan with garlic and black pepper and parsley.
3. Place mixture in bowl, discard garlic cloves. Dry fry minced chicken in pan till browned. Add to tomato mixture and mash together.
4. Pack tomato mixture into aubergine shells and pack tightly together in an oven proof dish.
5. Beat eggs well and pour over aubergines. Bake for 30 minutes.
6. Serve directly from dish, or turn out onto a serving platter. Cut into long slices and serve warm or at room temperature with a green salad.