Hiiiii 🙂
Heres an easy dinner time meal to have and save the next day for work!
Ingredients:
Chicken fillets
1 Potato
1 Aubergine
1 courgette
1 Onion
Garlic
400g Tinned chopped tomatoes
Mozzarella
Butter
Chipotle chilli flakes
Mixed herbs
Italian-style herb blend
Salt
pepper
Instructions:
Preheat​ over to 200 degrees/gas mark 6
chop potatoes into cubes, chuck butter into the pan and start cooking the potatoes on low heat.
Carve out aubergine and chop insides, put outside layer to one side
chop up the courgette, put to one side
keep checking and stirring the potatoes
chop up onions, put to one side
peel garlic
add onions and garlic to the pan, stir
chuck in the aubergine and courgette plus a little bit more butter
sprinkle over the herbs and use as much as you want to taste, stir all together
chuck in the tomatoes with hot water
place the lid on top and leave to simmer for 20 minutes
take out tray for the oven, place the outer layer of aubergine on and spoon in the mixture from the pan, put back into the oven for a further 20/30 mins
cook the chicken in the pan, chuck over the herbs
cut mozzarella into small chunks and place on top of stuffed aubergine, put back into the oven for it to melt
once everything is cooked, plate it up and enjoy!