Onions stuffed with chicken and eggplant

Recipes~Plus

Cooking time: Less than 60 minutes

Serves: 8

Type: Budget

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Onions stuffed with chicken and eggplant

Ingredients

4 x 240g large white or brown onions, thinly peeled
1 tablespoon olive oil
4 short bacon rashers, finely diced
200g chicken mince
1 clove garlic, finely chopped
40g baby spinach leaves
1 egg
1⁄3 cup grated fresh parmesan, plus extra to garnish
2 tablespoons chopped fresh basil
1⁄3 cup soft breadcrumbs, made from day-old bread

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Add onions to boiling water in a large saucepan; simmer for 10 minutes. Drain and cool.

2. Halve onions horizontally. Remove centres leaving a 1cm-thick shell (about 2 layers thick); arrange snugly in a baking dish. Finely chop enough of the pulp to measure 1 cup; reserve.

3. Meanwhile, heat oil in a frying pan over moderate heat. Cook bacon, chicken and garlic for 5 minutes, stirring to finely crumble mince, until brown. Remove from heat. Add spinach, reserved onion, egg, parmesan, basil and half the breadcrumbs; mix to combine. Season with salt and black pepper.

4. Spoon into shells. Combine remaining crumbs and 1 tablespoon parmesan; sprinkle over filling. Lightly drizzle with extra oil. Bake for 30-35 minutes until set and golden.

You can use turkey or veal mince instead of the chicken, if you like. This filling is yummy in zucchini, too!

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