Ingredients Jump to Instructions ↓

  1. Chicken and Aubergine

  2. 5 Tablespoons olive oil

  3. 2 medium onions (thinly sliced)

  4. 2 cloves garlic (crushed)

  5. 2-3 chicken breasts

  6. 1 teaspoon salt

  7. Saffron water (just add a pinch of grounded saffron to water)

  8. 1 teaspoon black pepper

  9. 1/2 teaspoon turmeric

  10. 3 cups canned tomatoes and unripe grapes

  11. 3 medium aubergines

  12. 2 egg whites

  13. 1 large tomato

  14. In a medium pot heat 3 Tablespoons of Olive oil and add the onions.

  15. Stir-fry for 5 min on medium heat Add Garlic and the Chicken fry

  16. for 15 minutes on a medium heat or until golden brown. Add salt,

  17. black pepper, 1 teaspoon of saffron water and turmeric. Pour in

  18. canned tomatoes and unripe grapes, bring to the boil and simmer

  19. (covered) for 15 minutes.

  20. Meanwhile peel the aubergines, cut them lengthwise into quarters,

  21. lightly beat two egg whites, and brush 3 medium aubergines with

  22. the egg whites.

  23. Heat two tablespoons of Olive oil over a medium heat and fry the

  24. aubergines for 10 minutes or until golden brown. When the aubergines

  25. are done place them on paper towels and saute the tomato in the

  26. same pan as the aubergines and leave to one side.

  27. Preheat the oven to 350F transfer the chicken and sauce to a deep

  28. ovenproof casserole dish, and arrange the aubergines and tomato on

  29. 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

  30. further 30 minutes. Serve hot with saffron steamed basmati rice.


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