Serves: 2
Prep Time: 10 mins
Cooking Time: 30 mins

Ingredients

• Pulled Chicken Breast: 100 gms
• Capsicum diced: 1
• Onion diced: 1
• Ginger grated: 1 inch
• Aubergine: 4
• Spinach: ½ cup
• Sprig’s Habanero Sauce: ½ tbsp.
• Sprig’s Lavender Rosemary Sea Salt: 1 tsp
• Mozzarella cheese grated: 1 cup
• Butter: ½ tbsp.
• Cherry tomatoes: 3 cut into halves for garnish

Direction

• Cut the aubergine into halves, scoop out the centre and dice it evenly.
• Heat the butter in a pan and sauté the pulled chicken breast until 60% done.
• Add the onions, aubergine (diced) and the capsicum. Sautee for around 2 mins.
• Add the Spinach and the grated ginger. Sprinkle salt and give the ingredients a nice stir.
• Turn the flame off approx. 2 mins. after adding the spinach and transfer the mix into a bowl
• Add the habanero sauce to the mix and give a nice toss.
• Coat the outer side of the aubergine with some cooking oil. Add the mix to the aubergine core.
• Top it with Mozzarella cheese and a cherry tomato.
• Now carefully transfer the stuffed Aubergines to a preheated oven.
• Bake it for 20 mins or so at 180 degrees in the middle rack so the cheese doesn’t burn out.
• Serve hot.