Ingredients:
- 1/2 kg eggplant, peeled and sliced – be-tin-gan
- 1/2 kg chicken fillet – so-door fe-rakh
- 1 onion, medium size, finely chopped – ba-sal
- 1 cup tomato paste – sal-set ta-ma-tem
- 3 tbsp fresh parsley, chopped – ba’-doo-nis
- 1/2 tbsp favorite spices – bo-ha-rat
- 1 cup yogurt – za-ba-di
- 1/2 cup cheddar cheese – gib-na shee-dar
- oil for frying – zeit
- salt and pepper – malh and fel-fel
Directions:
- Heat the oven to 200C.
- Cut the chicken fillet in chunks and marinate them in the yogurt with salt and pepper for 30 minutes.
- Fry the eggplant slices in a small saucepan in oil until just golden, make sure they do not get too brown. Take the slices out, place on paper towels to absorb the excess oil and set aside.
- Add the onion to the same saucepan and stir for 3 minutes or until it golden, add the tomato paste and continue stirring for another 3 minutes.
- Add the chicken fillet, the parsley and your favourite spices to the mixture and cover the saucepan. Cook for 20 minutes until the fillet is tender.
- Arrange a layer of eggplant slices in the bottom of a shallow baking dish and cover this with a layer of the cooked chicken fillet with tomato and parsley. Add one more layer of eggplant on top and sprinkle the cheddar cheese on top
- Place the dish in the oven and bake for 30-35 minutes. Serve right away in the same dish.
