Thursday, October 29, 2009

Light stuffed eggplant

2 eggplants
1 onion
olive oil
1 green pepper Italian
Parmesan cheese
1 tray of mushrooms
1 chicken breast into cubes
herbes de Provence

Split the eggplants in half and roast in the oven until they are cuddly
Drain and chop the eggplant pulp fry onions, add pepper, chicken breast and eggplant pulp add rolled champis season with salt and herbs fill eggplant sprinkle with cheese and the oven to grill!