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Spanish chicken stuffed eggplant cups baked in a white ceramic dish topped with melted golden Manchego cheese and parsley.

Spanish Chicken Stuffed Eggplant (Berenjenas Rellenas de Pollo)

Tender roasted eggplant cups stuffed with seasoned chicken, spinach, sun-dried tomatoes, and a creamy Greek yogurt mixture, topped with melted golden Manchego cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 4
Calories: 385
Ingredients Method Notes

Ingredients
  

  • - 2 large eggplants cut crosswise into thick round cups (or halved lengthwise)
  • - 3 tbsp extra-virgin olive oil divided
  • - 1 lb 450g chicken breast or thighs, diced small
  • - 1 tsp smoked paprika pimentón
  • - 1 tsp dried oregano
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1 small yellow onion finely chopped
  • - 3 cloves garlic minced
  • - 3 cups fresh spinach roughly chopped
  • - 1/2 cup sun-dried tomatoes in oil drained well and chopped
  • - 2 oz 55g cream cheese, softened
  • - 1/2 cup plain full-fat Greek yogurt
  • - 1 cup Manchego cheese or Mozzarella, shredded
  • - 2 tbsp fresh parsley chopped for garnish

Method
 

  1. Preheat oven to 400°F (200°C). Hollow out the center of the eggplant cups leaving a 1/2-inch wall and sturdy bottom. Chop the scooped eggplant flesh finely.
  2. Brush eggplant cups with 1 tbsp olive oil and bake upright in a ceramic dish for 15 minutes to soften.
  3. Toss diced chicken with smoked paprika, oregano, salt, and black pepper.
  4. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes until internal temperature reaches 165°F (74°C). Remove chicken from skillet.
  5. In the same skillet, add 1 tbsp olive oil, onion, garlic, and chopped eggplant flesh. Sauté for 5 minutes. Stir in sun-dried tomatoes and spinach, cooking until spinach wilts.
  6. Reduce heat to low. Stir in softened cream cheese and Greek yogurt until smooth and creamy. Return cooked chicken to skillet and mix thoroughly into a thick filling.
  7. Fill pre-roasted eggplant cups generously with creamy chicken filling. Top each piece with shredded Manchego cheese.
  8. Bake at 400°F (200°C) for 15–20 minutes until bubbling. Broil for 2–3 minutes until cheese is golden-brown. Garnish with chopped fresh parsley before serving.

Notes

- Ensure heat is turned low or off before stirring in Greek yogurt to prevent curdling.
- If Manchego cheese is unavailable, low-moisture shredded mozzarella makes a great alternative.