Chicken Casserole with Roasted Eggplant

(Firinda Kozlenmis Patlicanli Tavuk)

2 large eggplants
Salt
Pepper

Chicken Filling:
~250 gr chicken breast, cut in cubes
2 tbsp extra virgin olive oil
1 stick cinnamon, break in 2 or 3
2 cloves garlic, grated
1 cup mushroom, brushed, sliced
1/4 cup cream 35%
1/4 cup milk, 3.25%
Salt
Pepper

1/2 cup Kashar cheese (or Mozzarella), shredded

Before putting the eggplants in the oven, make holes on them with a fork so that they will soften and roast better. Then place them on an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue them until softened. Then peel them, remove any hard seeds if any and place them in a strainer to drain. Cut in small pieces. Place the roasted eggplant an oiled medium sized oven dish. Season with salt and pepper.

In a medium sized pan, saute the chicken and cinnamon with olive oil until the colour of chicken turns to white. Add the garlic, when smell of garlic comes out add mushroom. Cook for about 4-5 minutes until all the water evaporates over medium heat. Add the cream, milk, salt and pepper, stir. Turn the heat off, discard the cinnamon stick. Arrange the filling evenly all over the roasted eggplant. Sprinkle the shredded cheese over the top.

Preheat the oven to 400 F (200 C) and bake until the top is golden.

4 servings.

*Ottoman Kitchen