I have completely neglected my blog since I started my new job as a consultant. I have been so busy at work that when I have finally finished the working day and got home nothing could get me to the computer! Bye bye social media or Skype! I guess this happens when you work in IT, when you get home the last thing in your mind is to browse internet. I will try to be better now as I have so many lovely recipes I have cooked since I have updated this blog last. I have to admit that crazy working days have decreased the quality of meals in our household and my foody Aussie husband hasn’t been pleased about the change. Only thing I can say to defend myself is that I am not a super woman like some people who can work 100% and cook 100%, I wish it wasn’t the food that needs to suffer though!
I read my favourite French cooking magazine when my husband and I went to French riviera for Queen’s Jubilee weekend few weeks ago and I got a nice idea how to cut eggplants and fill them so this recipe is inspired by this find.
Serving 2-4 people (depending on the number of eggplants and chicken breasts)
1 pack of halloumi
A few rashers of smoked bacon
2-4 chicken breast
olive oil, black pepper, salt, pesto sauce
1.) Heat up the oven to 200 Celsius degrees.
2.) Slice eggplant long way such as the cuts almost touch the bottom, slice tomatoes, onions and halloumi.
3.) Stuff eggplants with tomato, onion and halloumi slices. Add less than a teaspoon of pesto sauce inside of each cut.
4.) Cut chicken too and stuff the breasts with halloumi and pesto.
5.) Set eggplants in the bottom of the oven casserole, add extra tomato and onion slices to the bottom too. Pile chicken breasts on the top of these. Cut small bacon slices and put them together with everything else.
6.) Pour olive oil on the veggies, add salt and pepper. You can also drizzle a bit pesto on top of the veggies too. Cover the casserole and cook it for 45-60min.