Recipe Review: Worth the eggplant prep time! The baked yoghurt topping was delicious and so simple - I literally didn't have to do a thing, so much simpler than a béchamel style topping.
Cooking time: > 60 minutes Serves: 4 - 6
Preheat oven: 220°C
- 2 (450g each) eggplant, cut into 1cm-thick rounds
- olive oil
- 1 tablespoon salt
- 1 large brown onion, roughly chopped
- 1/2 teaspoon mixed spice*
- 410g can chopped tomatoes
- 1 1/2 cups skinless shredded roast chicken
- 1/3 cup finely chopped fresh flat-leaf parsley leaves
- 1 cup plain Greek-style yoghurt**
- 2/3 cup pizza cheese or shredded mozzarella***
1. Grease a 6cm-deep, 7 cup-capacity square baking dish. Place eggplant on a tray. Sprinkle with salt. Set aside for 15 minutes. Rinse under cold water. Pat dry with paper towel.
2. Heat a frying pan over medium-high heat. Brush both sides of each eggplant slice with oil. Cook, in batches, for 3 to 4 minutes each side or until golden. Transfer to a plate.
3. Lightly coat pan with oil. Reduce heat to medium. Add onion. Cook, stirring, for 3 to 4 minutes or until softened. Add spice. Cook for 1 minute or until fragrant. Add tomato. Cook, stirring, for 2 to 3 minutes or until thickened. Add chicken and parsley. Stir to combine.
4. Arrange half the eggplant in prepared dish. Top with chicken mixture. Top with remaining eggplant. Top with yoghurt. Sprinkle with cheese. Bake for 20 minutes or until golden. Stand for 5 minutes.
* I used cinnamon, nutmeg and some oregano. I knew they were commonly used spices in Greek cooking. I sprinkled extra nutmeg on top of the cheese also which worked well.
**More yoghurt topping please! Try adding half a cup first time. Then more next time if you want!
*** I actually had a spare mozzarella in the fridge so I sliced it up and added it in as an additional layer between the eggplant slices.