Chicken and panko-stuffed aubergine and courgette with mushroom sauce

# Main courses # Vegetables

Chicken and panko-stuffed aubergine and courgette with mushroom sauce

Total time 40 mins

10 mins preparation time

30 mins cooking time

Ingredients

4 portion(s)

spring onion

80 g

tofu

200 g

minced chicken or turkey

egg white

3 ½ tbsp

Kikkoman Panko - Japanese style crispy bread crumbs

3 ½ tbsp

Kikkoman Teriyaki BBQ-Sauce with Honey

freshly ground pepper

aubergine (or large courgette)

4 ½ tbsp

potato starch (or cornflour)

200 g

shiitake mushrooms (or regular mushrooms)

1 tbsp

butter

2 ½ tbsp

Kikkoman Naturally Brewed Sweet Soy Sauce

2 tbsp

vegetable oil

Nutritional facts (per portion): 1324 kJ / 315 kcal

12.9 g Fat

18.5 g Protein

28.6 g Carbohydrates

Preparation

Step 1

To make the filling, wash, trim and finely dice the spring onions. Drain and dice or crush the tofu. Mix together the minced chicken, egg white, spring onions, tofu and 3 tbsp. panko breadcrumbs and season with 1 tbsp. Teriyaki BBQ-Sauce with Honey and a little pepper. If the filling is too wet, add some more panko breadcrumbs.

Step 2

Wash and top and tail the aubergine (or courgette) and cut into slices approx. 3 mm thick. Coat one side of each slice in potato starch, then spoon a little filling onto the same side. Take two slices and sandwich them together, ensuring that the sides with the filling are facing inwards. Press the edges together carefully. Do the same with the other slices.

Step 3

Trim the mushrooms, cut into pieces if necessary, fry in melted butter and season with sweet soy sauce (or soy sauce and sugar) and pepper.

Step 4

Fry the vegetable ‘sandwiches’ on both sides in hot oil, remove from the pan and keep warm. Pour the remaining Teriyaki BBQ-Sauce with Honey into the pan and heat through. Glaze the ‘sandwiches’ in the sauce and arrange on plates. Garnish with the mushrooms (and spring onion rings if you like) and serve.

Tip:

Courgette slices are easier to stuff if you lightly fry or blanch them first. Garnish the stuffed vegetable slices with toasted panko breadcrumbs to taste.

Recipe-ID: 842

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