Enchilada-Style Aubergine Boats
You can never go wrong with Mexican food. Ever.
I tried something very similar before with sweet potato “nacho” boats (recipe here!) They were delicious, and I’ve been wanting to make them again but the sweet potato didn’t crisp up as much as I’d hoped so I thought I’d try aubergine which is intentionally soft in texture. To be totally honest, I prefer these aubergine ones. The flavour works so well with Mexican food!
2 aubergines/brinjals/eggplants (R17)
2 large chicken breasts or 3 small ones (R16)
1 tin of chopped, peeled tomatoes (R9)
1/8 cup chopped pickled jalapeños (R5)
1 avo (R4)
Dash of Tobasco
Dash of apple cider vinegar
Salt, pepper, mixed herbs and garlic flakes to taste
Olive oil for cooking
Total Estimated Price: R54
1. Preheat your oven to 200.
2. Place your chicken breasts onto a baking tray lined with silicon sheet or wax paper. Brush with olive oil and spice with salt, pepper, mixed herbs and garlic flakes. Place in the oven for 20-25minutes or until cooked through.
3. When your chicken is cooked, remove from the oven and allow to cool for a few minutes before using 2 forks to shred the meat off the bones.
5. Brush your aubergine with olive oil and season with salt, pepper and garlic flakes. Line them in a baking tray on some tin foil, open side down. Cook on 180 for about 10-15 minutes or until softened.
6. In a pot on a high heat, add a dash of olive oil and then add your tin of chopped tomatoes, chopped pickled jalapeños, Tobasco, salt, pepper, mixed herbs and garlic flakes. Allow to cook for about 10 minutes while stirring. Leave on a low heat for a further 5-10 minutes while you prep your other food.
7. Flip your aubergine around, add chicken and add your spicy tomato sauce. Place back in the oven on grill for 7-10 minutes.
8. Use a fork to mash your avo, apple cider vinegar and a dash of salt and pepper in a bowl to create your guacamole.
9. Serve your boat with fresh guacamole on top.