Chicken Casserole with Roasted Aubergine
2 large Aubergines
For the filling:
250gr diced Chicken Breast
75gr sliced Mushrooms
2 cloves of grated Garlic
55gr of grated Mozzarella or Kaşar Cheese
60ml of Cream
60ml of Milk
2 tablespoons Extra Virgin Olive Oil
1 stick of Cinnamon broken into 2-3 pieces
Pinch of Salt
Pinch of Pepper
How to prepare
This recipe makes 4 servings
Pre-heat the grill.
Pierce holes in the aubergines with a fork to help them soften and grill better.
Place them on an oven tray and cook for 25 minutes until the aubergines soften turning them occasionally.
Alternatively they can be cooked on the barbeque until soft.
Peel them and discard any tough parts and place them in a strainer to drain.
Dice into small pieces, place in a ovenproof dish and season with salt and pepper.
Heat the oil in a pan and lightly fry the chicken and cinnamon until the chicken turns white.
Add the garlic and when it releases its aroma add the mushrooms.
Cook until all the water has evaporated, approx. 4-5 minutes
Stir in the milk, cream, salt and pepper, turn off the heat, remove and discard the cinnamon.
Spoon the mixture on to the aubergine and sprinkle the grated cheese on top.
Pre-heat the oven to 200˚C and bake until the top turns a golden brown colour.
The Turkish name for this dish is Firinda Kozlenmis Patlicanli Tavuk
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