Baked Eggplant with Chicken Recipe

Garden eggplants, which are sliced into fan-shaped slices and then pre-cooked in a preheated oven, chicken and spicy stuffing, grated cheddar cheese... The story of the baked eggplant with chicken recipe is actually that short. You can prepare the main course recipe, whose visual appearance depends entirely on the way it is sliced and cooked, with a mixture of pre-boiled lamb meat and vegetables, if desired, and enjoy it.

Where are those who say rice pilaf goes well with it and those who say they don't eat without meat? Eggplant with chicken in the oven does not need to be refrigerated, we are waiting for your comments after you enjoy it.

How to Make Baked Eggplant with Chicken Recipe?

• Dry the eggplants you washed in plenty of water with the help of paper towels. Slice the garden eggplants, leaving the green stems on, lengthwise with a sharp knife. Be careful not to cut completely, leaving the stem part fixed as the connection point.
• Lightly oil the garden eggplants you placed on a baking tray lined with baking paper with olive oil. Bake in a preheated 200 degree oven for 20-25 minutes.
• For the chicken stuffing; Cut the onion into small cubes. Finely chop the garlic. Cut the green peppers in half and remove the seeds into half-moon shapes, and cut the skinless tomatoes into cubes. Finely chop the parsley leaves.
• Heat the remaining olive oil and butter in a large pan. Add onion and garlic and sauté for 1 minute. Add the cubed chicken breasts and continue sautéing over high heat.
• When the chicken gets color, add green peppers and stir. Add tomato cubes and pepper paste and fry until the tomatoes absorb their water. Season with salt, freshly ground black pepper and thyme. Take it off the stove and let it rest.
• Slightly space the slices of the eggplants you took out of the oven and fill them with the chicken mixture you prepared. Sprinkle grated cheddar cheese on them.
• Continue baking in a preheated oven at 180 degrees until the cheese melts and turns golden brown. Share it warm after decorating it with finely chopped parsley leaves.