Aubergines are stuffed with garlic and halloumi in this recipe - the perfect side dish for paprika lemon chicken. Serve with extra lemon wedges on the side to sprinkle all over the chicken and aubergine to serve.
- 8 baby aubergines
- 4 skinless, boneless chicken breasts
- 2 tsp. sweet paprika
- Zest of 1 lemon
- 2 tbsp. oil
- 1 garlic clove, crushed
- Black pepper
- 250g halloumi
Slice the aubergines in half lengthways, then score a line lengthways through the middle of each, making sure you don't cut the skin.
Season chicken with paprika, lemon zest and black pepper. Add 1 tbsp. oil and toss to combine.
Slice the halloumi into 16 sticks. Toss with garlic, black pepper and the rest of the oil.
Arrange the chicken and aubergines on a large baking tray and bake at 180C for 10 minutes or until the chicken is starting to brown and the aubergines are softening. Add the garlic halloumi to each aubergine half, then bake for another 8-10 minutes or until the cheese is golden and the chicken cooked all the way through.