Chicken Eggplant Casserole (Firinda Kozlenmis Patlicanli Tavuk)

Serves 4

Prep. time 10 minutes

Cooking time 30 minutes

Ingredients

2 large eggplants

Salt and ground pepper to taste

Filling

1 large chicken breast, about 9-10 ounces, cubed

2 tablespoons extra-virgin olive oil

2 cloves garlic, grated

1 cup mushrooms, sliced

1 stick cinnamon, broken into 2–3 pieces

¼ cup 35% cream

¼ cup 3.25% milk

1 cup kashar or mozzarella cheese, shredded

Salt and ground pepper to taste

Directions

1. Preheat the broiler.
2. Pierce the eggplants with a fork to make holes. Place them on a baking tray.
3. Roast for about 20–25 minutes until softened.
4. Peel the skin and remove the seeds. Place in a strainer to drain the liquid and then cut into small cubes.
5. Add the eggplant cubes to an oven dish and season with ground pepper and salt.
6. Heat the olive oil in a medium saucepan or skillet over medium heat.
7. Add the chicken and cinnamon sticks; stir-cook until the chicken is whitish.
8. Stir-cook the garlic until fragrant. Add the mushrooms and stir-cook for 4–5 more minutes.
9. Add the milk, cream, ground pepper and salt. Stir the mixture.
10.       Stop heating, remove the cinnamon sticks, and add the mixture over the eggplant mixture.
11.        Add the cheese on top.
12.        Preheat the oven to 400°F.
13.        Bake until the top is golden colored. Serve warm.