Chicken & beetroot stuffed aubergines

  • Total time: 45 minutes

Serves: 2


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.