Aubergine, or eggplant is a vegetable that I use quite often because it never disappoints me or lets me down, the only thing I can hold against it that sometimes absorbs too much oil but there are ways to get rid of that as well. So here we have this weeks second recipe with aubergine:

4 parcels

1-2 long aubergines
200-300 ml/0,85-1,25 cup coarsely chopped chicken meat, I used already cooked meat from yesterday’s stock but you can use fresh chicken as well
1 diced mozzarella (ca 125 g/4,4 oz), preferably buffalo mozzarella as it so much tastier but normal one is ok
1 tblsp chopped fresh thyme
½ sprig chopped fresh rosemary
Olive oil

– Slice the aubergine thinly lengthwise and fry them in not too much oil until they are golden but still soft. Transfer them onto kitchen towel paper to drip off. Press them gently in order to press out some more oil.
– Fry the chicken meat in a little oil with the fresh herbs. Add salt.
– Let the chicken cool before you add the diced mozzarella.
– Line small (oh, here I go again, yet another term that I don’t know! Help!!) oven proof tins (?) with the aubergine slices, they have to overlap and about a 1/3 have too hang over the top. Fill them with the chicken and mozzarella mix and fold over the hanging part of the slices so that it turns into a parcel.
– Bake them in a pre-heated oven (175°C/350°F) for 10-15 minutes.
– If it looks oily when you take them out you can turn them upside-down on some more kitchen towel paper and then transfer them to the plates.
– Serve.