This recipe isn’t just another eggplant dish; it’s a flavor explosion waiting to happen! Layers of tender eggplant, savory chicken filling, and creamy bechamel sauce come together to create a truly unforgettable meal. It’s perfect for a weeknight dinner or a potluck showstopper.
Eggplant. Sometimes it feels like there are only so many ways you can prepare it. You’ve got your basic roasted slices, the classic eggplant parmesan, maybe even a foray into moussaka if you’re feeling adventurous. But let me tell you, this recipe takes the humble eggplant to a whole new level.
It all started with a trip to Istanbul. I was wandering through the Grand Bazaar, overwhelmed by the sights, sounds, and yes, smells, when I stumbled upon a tiny stall tucked away in a corner. The aroma was intoxicating – savory, rich, and layered with something I couldn’t quite place. It turned out to be “Zade Kebab,” a dish featuring eggplant filled with a spiced chicken mixture and bathed in creamy goodness. Needless to say, I had to try it.
One bite, and I was hooked. The combination of textures – the tender eggplant, the juicy chicken, the creamy sauce – was pure magic. The flavors danced on my tongue, a symphony of savory spices and bright tomatoes. I knew I had to recreate this dish back home, and after a few attempts (and some serious recipe deciphering), I finally nailed it.
This recipe isn’t just about replicating a delicious meal; it’s about capturing a memory, a taste of adventure. It’s about transforming a familiar ingredient into something truly extraordinary. So ditch your preconceived notions of eggplant, and get ready to embark on a culinary journey!
Why You’ll Love This Recipe
- Unique Flavor Combination: The combination of eggplant, chicken, tomatoes, and creamy bechamel sauce is unexpected yet incredibly satisfying.
- Customizable: Don’t have chicken breast? No problem! You can easily substitute ground beef, turkey, or even lentils for a vegetarian option.
- Easy to Follow: The recipe breaks down each step clearly, making it achievable for cooks of all experience levels.
Ingredients
- Eggplant: 4, thinly sliced
- Water: 2 liters
- Salt
- Potatoes: 3-4 small, thinly sliced
- Oil: 1/2 cup (100 ml)
- Chicken Breast: 400 grams, thinly sliced
- Onion: 1, chopped
- Green Peppers: 2, chopped
- Black Pepper: 1/2 cap
- Garlic: 2 cloves, minced
- Tomatoes: 2, peeled
- Tomato Paste: 1 tablespoon
- Hot Water: 1/2 cup (50 ml)
Bechamel Sauce:
- Butter: 1 tablespoon
- Flour: 1 tablespoon
- Milk (or Water): 1 cup (200 ml)
- Salt: 1 teaspoon
- Cheddar Cheese: 50 grams, grated
Sauce:
- Tomato Paste: 1 tablespoon
- Water: 1 cup (200 ml)
- Oil: 1/3 cup (60 ml)
- Parsley (optional, for garnish)
Instructions
- Prep the Eggplant: In a large bowl, combine water and salt. Add the sliced eggplant and let them soak for 15 minutes. This removes bitterness. Drain thoroughly and pat dry with paper towels.
- Prepare the Rest: While the eggplant soaks, slice the potatoes and preheat your oven to 200°C (400°F). In a separate bowl, toss the potatoes with some oil and salt.
- Bake the Vegetables: On a baking sheet, arrange the eggplant and potatoes in a single layer. Drizzle with oil and bake for 15-20 minutes, or until tender.
- Cook the Chicken: In a pan over medium heat, cook the chicken until browned. Add the onion, garlic, and peppers. Sauté for a few minutes, then stir in the tomato paste and cook for another minute.
- Simmer the Filling: Add the chopped tomatoes, salt, black pepper, red pepper flakes (optional), and hot water. Bring to a simmer and cook until the sauce thickens.
- Assemble the Dish: In a baking dish, arrange the cooked eggplant slices like a fan. Spoon the chicken filling in the center, then top with the baked potatoes. Fold the edges of the eggplant slices over the filling to create a closed pocket.
- Make the Bechamel Sauce (optional): In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk (or water) and salt, bringing it to a boil. Reduce heat and simmer for 2-3 minutes, or until thickened.
- Pour the Sauces: Pour the bechamel sauce (if using) over the assembled dish. In a separate bowl, whisk together tomato paste, water, oil, and salt for the tomato sauce. Drizzle this sauce in between the eggplant pockets.
- Final Touches: Cover the dish with foil or parchment paper and bake for 15-20 minutes. Remove the cover for the last 5 minutes of baking to allow the top to brown slightly.
- Serve and Enjoy! Garnish with fresh parsley (optional) and serve hot.
Tips
- If you don’t have bechamel sauce, you can simply use shredded cheese on top for a cheesy finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
- This recipe is sure to become a new favorite. So ditch your old eggplant recipes and give this flavorful masterpiece a try!
