Baked brinjal with chicken

Recipe from: 1/27/2000 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 2
    medium-sized aubergines, halved
  • 30
    ml
    olive oil
  • 4
    chicken breasts, skinned and deboned
  • 1
    onion sliced
  • 2
    cloves garlic, crushed
  • 410
    g
    whole tomatoes
  • 30
    ml
    tomato puree
  • 5
    ml
    sugar
  • salt and freshly ground black pepper to taste
  • WHITE SAUCE
  • 30
    ml
    butter
  • 40
    ml
    cake flour
  • 280
    ml
    hot milk
  • 125
    ml
    grated Cheddar cheese
  • 65
    ml
    dried toasted breadcrumbs
  • paprika
 

Method

 
Hollow out the brinjals, leaving a thin rim all the way around. Dice the flesh and sprinkle the brinjal shells and flesh generously with salt. Leave for 20 minutes before rinsing under running water. Pat dry with paper towelling. Heat a tablespoonful of olive oil and brown the chicken breasts. Remove from the pan and cut into slices diagonally. Pan-fry the slices until lightly browned. Remove from the pan and set aside. Heat the remaining oil and slowly sauté the onion and garlic until tender and fragrant. Add the brinjal flesh and sauté for 1 minute longer. Add the tomatoes, tomato puree, sugar and seasonings, and chicken, cover and simmer for 30 minutes or until flavoursome. Add a little water if necessary. Meanwhile blanch the brinjal shells in boiling water for 5 minutes. Drain, pat dry and lightly brush with olive oil. Make the white sauce: Melt the butter and sprinkle with the flour. Cook for 1 minute while stirring. Remove from the heat and gradually beat in the hot milk. Season and return to the stove plate. Heat while stirring continuously and simmer slowly until thickened. Remove from the stove plate and stir in the cheese. Set aside. Preheat the oven to 200 ºC and arrange the brinjal halves in an ovenproof dish. Divide the hot chicken sauce between the brinjal halves. Pour the cheese sauce over each half to cover and sprinkle with breadcrumbs and a little paprika. Bake for about 15-20 minutes or until heated through. Grill under the oven grill until golden brown and serve with a fresh green salad. Serves 4.
 

Read more on: poultry  |  bake  |  grill
 

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