I was inspired to make this dish when I saw a facebook post about cheesesteak zucchini boats by Delish. However instead of zucchini, I used eggplant, and then chicken breasts in lieu of sirloin steak. Two chicken breasts were sliced into small pieces and marinated first overnight using what I thought was the best chicken marinade plus one tablespoon cumin powder.
The oven was preheated to around 177°C (350°F). The insides of the eggplant were scooped out into a bowl to be used later. The eggplant boats were applied with 1 tablespoon of olive oil. A pinch of salt and pepper was added. They were baked for 15 minutes. While waiting, 1 tablespoon of olive oil was heated in a frying pan and the rest of the eggplant, sliced bell peppers, minced garlic, and chopped onions were added and mixed until the vegetables were tender. The marinated chicken pieces were then added and cooked with the vegetables. One teaspoon of oregano as well as a pinch of salt and pepper were also added.
Meanwhile, the eggplant boats were filled with cooked vegetables and chicken. Each boat was sprinkled with pieces of cheese. Our kitchen did not have fresh parsley so I used dried parsley to garnish.
The eggplant boats with cooked vegetables and chicken were baked for 10 minutes until the cheese was melted. The baked eggplant boats were served with rice and some veggies.
