Turkish Chicken And Eggplant Casserole

CREDITS

Inspired by https://www.turkishfoodtravel.com

INGREDIENTS

½ kg chicken fillet, in large cubes8 baby eggplants cubed1 medium onion finely chopped½ red and ½ green pepper sliced½ punnet mushrooms sliced1 tomato diced1 tpsp tomato paste2 teaspoon crushed garlic2 teaspoon dried oregano1-2 teaspoon paprikaSalt and pepper to taste1 cup grated Mozarella

METHOD

Soak cubed eggplant in salted water for 20min, then drain well. Toss with a drizzle of olive oil and air fry until slightly browned. Heat olive oil in a pan and add onion. Saute until just turning golden, then add garlic. Saute for a minute, then add chicken and spices. When chicken is cooked but not dry, add in peppers, mushroom, tomato and tomato paste. When the peppers and mushrooms are tender, add in cooked eggplant and mix well. Cook until sauce thickens. Transfer to a casserole and sprinkle Mozarella over. Bake until cheese is golden.
Optional: For a creamier sauce, add in a cup of Bechamel (white) sauce before sprinkling cheese and baking.
Bechamel sauce:Braise 1 tablespoon of flour in 1 tablespoon of butter until roux is formed. Add in 1 cup of milk gradually, whisking continuously to avoid lumps forming. Bring to a boil and then simmer until sauce thickens. Season with salt and pepper to taste.

INFO & TIPS

Serve with turkish flat bread or garlic naan.

POSTED ON

04 Jun 2025

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