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Print this Recipe    Chicken Eggplant

Chicken and Aubergine

5 Tablespoons olive oil
2 medium onions (thinly sliced)
2 cloves garlic (crushed)
2-3 chicken breasts
1 teaspoon salt
Saffron water (just add a pinch of grounded saffron to water)
1 teaspoon black pepper
1/2 teaspoon turmeric
3 cups canned tomatoes and unripe grapes
3 medium aubergines
2 egg whites
1 large tomato

In a medium pot heat 3 Tablespoons of Olive oil and add the onions.
Stir-fry for 5 min on medium heat Add Garlic and the Chicken fry
for 15 minutes on a medium heat or until golden brown. Add salt,
black pepper, 1 teaspoon of saffron water and turmeric. Pour in
canned tomatoes and unripe grapes, bring to the boil and simmer
(covered) for 15 minutes.

Meanwhile peel the aubergines, cut them lengthwise into quarters,
lightly beat two egg whites, and brush 3 medium aubergines with
the egg whites.

Heat two tablespoons of Olive oil over a medium heat and fry the
aubergines for 10 minutes or until golden brown. When the aubergines
are done place them on paper towels and saute the tomato in the
same pan as the aubergines and leave to one side.

Preheat the oven to 350F transfer the chicken and sauce to a deep
ovenproof casserole dish, and arrange the aubergines and tomato on
the top. Cover and place in oven for 30 minutes. Remove cover and
season with salt and lime juice and place uncovered in oven for a
further 30 minutes. Serve hot with saffron steamed basmati rice.

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