Grilled chicken with cheese stuffed aubergines.

Elaboration:

1. Preheat the oven to 200 °C.
2. Wash the aubergines, cut them in half lengthways and make diagonal cuts in the flesh without reaching the skin.
3. Drizzle the aubergines with olive oil, salt and pepper, and place the chopped garlic on top.
4. Bake for 25-30 minutes or until the flesh is tender.
5. Remove the aubergines from the oven and spoon out some of the flesh, taking care not to break them.
6. Mix the pulp with the grated mozzarella cheese and oregano.
7. Fill the aubergines with this mixture and bake again for 10 minutes, until the cheese is melted and lightly browned.
8. While the aubergines are baking, heat a frying pan or griddle with a little olive oil.
9. Season the chicken fillets with salt and pepper and cook over medium-high heat for 3-4 minutes on each side, until golden brown on the outside and juicy on the inside.
10. Place the grilled chicken fillets on one side of the plate and accompany them with the stuffed aubergines.

Suggested presentation:

• Garnish the aubergines with a touch of fresh oregano and a few drops of extra virgin olive oil.
• Serve the dish with a green salad or dressed cherry tomatoes for an extra fresh touch.

Additional advice:

• For an extra crunchy touch, you can sprinkle breadcrumbs on top of the aubergines before baking.
• If you prefer a more intense flavour, add grated Parmesan cheese to the filling along with the mozzarella.