Binnur's Turkish Cookbook

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Tuesday, December 27, 2011

Chicken Casserole with Roasted Eggplant

(Firinda Kozlenmis Patlicanli Tavuk)

<br />Chicken Casserole with Roasted Eggplant
2 large eggplants
Salt
Pepper

Chicken Filling:
~250 gr chicken breast, cut in cubes
2 tbsp extra virgin olive oil
1 stick cinnamon, break in 2 or 3
2 cloves garlic, grated
1 cup mushroom, brushed, sliced
1/4 cup cream 35%
1/4 cup milk, 3.25%
Salt
Pepper

1/2 cup Kashar cheese (or Mozzarella), shredded

Before putting the eggplants in the oven, make holes on them with a fork so that they will soften and roast better. Then place them on an oven tray and roast for about 25 minutes on broil. Alternatively, you can barbecue them until softened. Then peel them, remove any hard seeds if any and place them in a strainer to drain. Cut in small pieces. Place the roasted eggplant an oiled medium sized oven dish. Season with salt and pepper.

In a medium sized pan, saute the chicken and cinnamon with olive oil until the colour of chicken turns to white. Add the garlic, when smell of garlic comes out add mushroom. Cook for about 4-5 minutes until all the water evaporates over medium heat. Add the cream, milk, salt and pepper, stir. Turn the heat off, discard the cinnamon stick. Arrange the filling evenly all over the roasted eggplant. Sprinkle the shredded cheese over the top.

Preheat the oven to 400 F (200 C) and bake until the top is golden.

4 servings.

*Ottoman Kitchen

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9 Comments:

At 8:51 AM, Anonymous Alex said...

This is one is a must to try
Thank you Binnur!

 
At 1:03 PM, Anonymous Sheila Gurbek said...

Hello Binnur!!....Is it possible to make this dish and several other dishes ahead of time..then refrigerate and or freeze??...I'm hosting a new years eve party and plan on making Turkish meals, but don't want to be overwhelmed with cooking the day of...:)))

 
At 2:04 PM, Anonymous Alex said...

Made it today
It was as good as I thought it would be.
Thank again!

 
At 6:23 PM, Blogger Binnur said...

Hello Sheila,
Sure, you can make all the dishes today or tomorrow and keeping them in the refrigerator. Especially Olive Oils dishes would be more delicious if they cooked ahead of time:)
Happy Holidays!

 
At 4:43 AM, Blogger louise said...

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At 6:32 AM, Anonymous Lois Pallister said...

Hi Binnur, I am not Turkish but I have a close Turkish friend who has got me excited about the cuisine. This was the first thing I tried from your collection and I did it with the Safranli Pilav. I have cooked rice that way for years! But it looked prettier with the chopped spring onions on top. I loved the dish and got lots of compliments over it so will be trying more.

I have to admit I struggled with the aubergines. The skin came of very easily but they were so soft it was difficult to remove the seeds. I was wondering why you remove the seeds?

We don't have a 'broil' setting here in the UK but after some research I set the oven for 200c. Maybe that was a little too hot. But I will make it again. It was delicious. Thank you very much for sharing so many of your recipes.

Lois Pallister

 
At 9:55 AM, Blogger Binnur said...

Hi Lois,
The seeds should be removed if any hard seeds that eggplant has. Otherwise it is very hard to remove all the seeds:)
Sure, you can roast the vegetables in the oven and 200 C is perfect for the roasting:)
Take care,

 
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At 4:18 PM, Anonymous Anonymous said...

This looks very yummie, I think I will put this in my recipe notebook and cook this for a special occasion next 2013 calendar year, probably around christmas.

 

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