Chicken & beetroot stuffed aubergines


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 200ÂșC, 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. 

  • Total time: 45 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,319kJ
Fat 10.2g
Saturated Fat 4.5g
Carbohydrate 21.1g
Sugars 13.2g
Protein 34.3g
Salt 1.5g
Fibre 7.2g

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4 stars

Average user rating Based on 3 ratings