Save to your scrapbook
Chicken & beetroot stuffed aubergines
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 small aubergines
150g cooked chicken breast, shredded
250g pack essential Waitrose Beetroot Salad
125g pack essential Waitrose Italian Lighter Mozzarella, drained and sliced
1. Preheat the oven to 200ºC, gas mark 6.
2. Prick the whole aubergines with a fork and bake for 30 minutes. Cool slightly then halve. Scoop out the flesh leaving a 1cm border and place on a baking tray.
3. Mix together the chicken and beetroot and spoon back into the aubergine shells. Top with the mozzarella and bake for a further 10 minutes.
Typical values per serving: