Forget All The Recipes You Know! This Is The Most Delicious Eggplant Recipe You’ll Ever Eat

Forget All The Recipes You Know! This Is The Most Delicious Eggplant Recipe You’ll Ever Eat
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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.


  • 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


  • Tomato Paste: 1 tablespoon
  • Water: 1 cup (200 ml)
  • Oil: 1/3 cup (60 ml)
  • Parsley (optional, for garnish)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve and Enjoy! Garnish with fresh parsley (optional) and serve hot.


  • 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!
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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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