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Chicken with Smoky Aubergine Purée
Chunky chicken sauté served over smoky aubergine purée with béchamel and kaşar cheese.
- Pan used
- Cast Iron Pan and Grill Pan
Ingredients
The video does not give exact quantities, so these ingredients are listed without weights.
- Chicken breast
- Onion, garlic, green peppers and red pointed peppers
- Tomatoes and tomato paste
- Aubergines
- Butter, flour and milk for the béchamel
- Kaşar cheese
- Cooking oil
- Thyme, paprika, black pepper and salt
Method
- Cut the chicken and vegetables into large cubes. Pierce the aubergines and roast on the grill pan, turning until soft inside.
- Sauté the vegetables separately in a little oil. Cook the chicken in a wide pan, add tomato paste and season with thyme, paprika, pepper and salt. Combine with the vegetable sauce and cook the chicken through.
- For the béchamel, cook flour briefly in melted butter. Gradually whisk in milk to make a smooth, thick sauce. Season with salt and pepper.
- Peel and finely chop the roasted aubergines. Combine with the béchamel and grated kaşar, heating until the cheese melts.
- Spread the aubergine purée on a plate and spoon the hot chicken sauté over it.
