Ingredients

· 4 eggplants

· 3 cups shredded cooked chicken

· 2 leeks

· ½ cup raisins

· ½ teaspoon curry ·

· ½ teaspoon cinnamon

· Nutmeg

· Pepper

· Oil

· Salt

Image by Penzeysone.com

First cut the eggplants in half lengthwise. We put each half on his back and they do a few cuts on the surface. Salted and seasoned with oil. Put them in a dish and get into the microwave for 8 minutes at full power.

Then using a spoon, empty the pulp from the eggplant and reserve. Cut the leek into thin slices and sauteed in a pan with a little oil. We left it a minute and add the chicken and eggplant pulp. We remove another minute and seasoned with curry, cinnamon and nutmeg. Mix again, add the raisins and leave about 3 minutes, stirring.

Then fill the eggplants with the previous mixture and turn to put in the microwave for 1 minute at maximum power.