CHICKEN AND EGGPLANTS BAKED IN NUTMEG WHITE SAUCE

I love eggplants and I always try to find ways to serve this vegetable in my dinner so that my family can eat it without making a fuss. They liked it. 

Serves 4

Time: 40 minutes

2 big eggplants, sliced in roundlets

1 big tomato sliced in roundlets 

1 green bell pepper diced

2 single breasts or 4 chicken thighs chopped into 1 cm cubes

1 small onion chopped

1 garlic clove minced

Salt and pepper

1/2 cup grated cheddar cheese

1 cup milk

1/2 cup stock

2 tbs plain flour

2 tbs butter

1/4 tsp nutmeg

2 tbs olive oil

1 tsp oregano 

A few basil leaves to garnish

Method

First, start with the eggplants by sprinkling some salt on them and let them sit for some time till the moisture has drained. then rinse in cold water.

To make the sauce, cook the plain flour in butter for 2-3 minutes until fragrant, then pour in the stock and the milk. Wisk the mixture well. Season the sauce with salt, pepper and nutmeg. Bring it to a boil till it thickens. Remove from the heat and keep it aside.

 

In a bowl, add the chopped chicken, diced peppers and sauted onions and garlic mix. Fold in the white sauce. ( To saute the onions and garlic, just cook them in 1 tsp of olive oil until softened not pink).

Layer the eggplant slices in the bottom of the baking dish. drizzle some olive oil and season with pepper. Pour the sauce and the chicken mix on top of the eggplants. Arrange the sliced tomatoes.  Sprinkle the oregano. Bake for 20-25 minutes in preheated oven at 200'C till it is cooked.

Sprinkle the grated cheese, pepper, and basil leaves. Bake again for another 10 minutes at 180'C till the top is browned slightly and the cheese has melted.

Once baked, remove. Let it cool for few minutes and then serve with dressed green salad on the side.