A comforting oven-baked dinner combining tender chicken breast, roasted eggplant and potatoes, sweet peppers, garlic and tomato sauce, all topped with creamy béchamel and melted cheddar cheese.
Baked Eggplant, Potatoes & Chicken Breast
Ingredients
For the Eggplant & Potatoes
For the Chicken
For the Topping
Instructions
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Prepare the eggplant
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Wash the eggplants and peel them if you prefer.
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Cut them into slices, then into medium-sized cubes.
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Place the eggplant cubes in a bowl of cold water for about 10 minutes.
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Drain well and gently squeeze out the excess water.
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Roast the vegetables
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Wash and cut the potatoes into medium-sized pieces.
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Arrange the potatoes on one half of a baking tray and the drained eggplant on the other half.
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Season with salt and sweet paprika, then drizzle with olive oil.
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Bake in a preheated oven at 200°C until the vegetables begin to brown and soften.
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Cook the chicken
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Cut the chicken breasts into bite-sized pieces.
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Season with salt, sweet paprika and black pepper.
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Heat a frying pan and add the chicken.
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Fry until nicely browned, then add the butter.
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Make the tomato sauce
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Add the chopped yellow pepper and garlic to the chicken.
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Cook briefly, then pour in the tomato juice and a little water.
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Add the bay leaf and a little salt.
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Simmer until the sauce reduces and the chicken is cooked through.
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Assemble the dish
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Add the cooked chicken and tomato sauce to the tray with the roasted eggplant and potatoes.
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Pour the béchamel sauce over the top.
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Sprinkle generously with grated cheddar cheese.
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Bake until golden
- Return the tray to the oven at 200°C for about 10 minutes, or until the cheese has melted and the top is golden.
