Ingredients:

• For the Eggplants:
  • 5 eggplants
  • Salt
  • Olive oil
• For the Sauce:
  • 1 bell pepper (any color)
  • 1 onion
  • 2 cloves of garlic
  • 300 g chicken breast, diced
  • 10 cherry tomatoes
  • 600 ml tomato pulp (passata or crushed tomatoes)
  • Salt, pepper, paprika, oregano (to taste)
  • Olive oil
• For Topping:
  • 20 g Parmesan cheese, grated
  • Fresh parsley or basil for garnish (optional)

Instructions:

1. Prepare the Eggplants:

1. Preheat the Oven: Set your oven to 200°C (400°F).
2. Slice and Season: Wash the eggplants thoroughly and cut them into slices. You can choose to slice them into rounds or lengthwise strips, depending on your preference. Lay the slices out on a baking tray lined with parchment paper.
3. Add Salt and Oil: Lightly season the eggplants with salt to enhance their flavor and draw out excess moisture. Drizzle a generous amount of olive oil over the slices, ensuring they are well-coated.
4. Bake: Place the tray in the preheated oven and bake for about 20 minutes, or until the eggplants are tender and slightly browned around the edges. Once done, remove them from the oven and set aside.

2. Prepare the Sauce:

1. Chop the Vegetables: While the eggplants are baking, dice the bell pepper, onion, and garlic cloves. These will be the base of your flavorful sauce.
2. Sauté the Vegetables: In a large skillet, heat some olive oil over medium heat. Add the diced bell pepper, onion, and garlic. Sauté for 2-3 minutes until they begin to soften and become aromatic.
3. Cook the Chicken: Add the diced chicken breast to the skillet with the sautéed vegetables. Season with salt, pepper, and paprika. Cook the chicken for about 7-8 minutes, stirring occasionally, until it is no longer pink and is cooked through.
4. Add Cherry Tomatoes and Tomato Pulp: Halve the cherry tomatoes and add them to the skillet. Pour in the tomato pulp (passata or crushed tomatoes). Stir well to combine all the ingredients.
5. Season and Simmer: Adjust the seasoning with additional salt, pepper, and a sprinkle of oregano. Let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

3. Assemble and Bake:

1. Reduce the Oven Temperature: Lower the oven temperature to 180°C (350°F).
2. Layer the Eggplants: Arrange the baked eggplant slices in a single layer in a baking dish. You can overlap them slightly if needed.
3. Add the Sauce: Spoon the chicken and tomato sauce over the eggplant slices, spreading it evenly across the dish.
4. Top with Cheese: Sprinkle the grated Parmesan cheese over the top, which will melt and create a beautiful, golden crust as it bakes.

4. Final Bake:

1. Drizzle with Olive Oil: For an extra touch of richness, drizzle a little olive oil over the top of the dish before baking.
2. Bake: Place the baking dish in the oven and bake for about 15 minutes, or until the cheese is melted and bubbly. The sauce should be slightly thickened, and the edges of the eggplants should be crisp.

5. Serve:

1. Cool Slightly: Once baked, remove the dish from the oven and allow it to cool for a few minutes. This will help the flavors settle and make it easier to serve.
2. Garnish and Enjoy: Garnish with freshly chopped parsley or basil for a pop of color and added flavor. Serve warm and enjoy this hearty, delicious Turkish-inspired eggplant dish!

Nutrition Facts (Per Serving, Estimated):

• Calories: 320 kcal
• Carbohydrates: 15g
• Protein: 20g
• Fat: 20g
• Saturated Fat: 5g
• Fiber: 5g
• Sugar: 8g
• Sodium: 300mg

Frequently Asked Questions (FAQs):

1. Can I make this dish vegetarian?
   • Absolutely! Simply omit the chicken and replace it with additional vegetables like mushrooms, zucchini, or even tofu for added protein.
2. Can I use fresh tomatoes instead of passata?
   • Yes, you can use fresh tomatoes. If using fresh ones, ensure they are ripe and juicy. You may need to cook them down a bit longer to achieve a sauce-like consistency.
3. What kind of cheese can I use if I don’t have Parmesan?
   • You can substitute Parmesan with Pecorino Romano, Grana Padano, or even a mild mozzarella for a creamier texture.

Tips for Making the Perfect Turkish-Style Eggplant Dish:

• Prevent Sogginess: After slicing the eggplants, you can lightly salt them and let them sit for about 10 minutes. This helps to draw out excess moisture and reduce any bitterness. Make sure to rinse and pat them dry before baking.
• Enhance the Flavor: For a deeper flavor, you can marinate the chicken with some paprika, oregano, and a splash of lemon juice for 20-30 minutes before cooking.
• Add Fresh Herbs: Fresh herbs like basil, mint, or parsley can greatly enhance the flavor of this dish. You can add them just before serving to retain their bright color and flavor.

Storage Tips:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
• Freezing: This dish can be frozen, although the texture of the eggplant may change slightly. Freeze individual portions in airtight containers for up to 2 months. Defrost in the refrigerator overnight and reheat in the oven for best results.

Conclusion: Baked Turkish-Style Eggplant with Chicken and Tomato Sauce is a delicious, comforting dish that brings the warm, rich flavors of the Mediterranean to your kitchen. The tender, slightly smoky eggplant paired with juicy chicken and a rich, tangy tomato sauce makes this a dish that’s both satisfying and nutritious. Topped with a light sprinkle of Parmesan cheese, it bakes to a golden, bubbly perfection. Whether you’re serving it for a cozy family dinner or a small gathering with friends, this recipe is sure to impress. Plus, it’s versatile enough to be adapted to suit various dietary needs, making it a great option for any occasion. Try it out and bring a taste of Turkey to your table!