Halal Chicken and Eggplant Bake

Halal Chicken and Eggplant Bake is a comforting and flavorful dish that combines tender chicken with roasted eggplant and a rich tomato sauce, perfect for a midnight snack. This hearty bake is topped with melted cheese, making it a satisfying meal for any time of day.

Ingredients

• Chicken breast - 300 grams, diced
• Eggplant - 1 medium, diced
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Canned diced tomatoes - 400 grams
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Mozzarella cheese - 100 grams, shredded
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until translucent.
3. Add the diced chicken breast to the skillet, season with salt, pepper, cumin, and coriander, and cook until no longer pink.
4. Stir in the diced eggplant and cook for an additional 5 minutes until it begins to soften.
5. Add the canned diced tomatoes to the skillet, mix well, and let it simmer for 10 minutes to combine the flavors.
6. Transfer the chicken and eggplant mixture to a baking dish and spread it out evenly.
7. Sprinkle the shredded mozzarella cheese on top of the mixture.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
9. Remove from the oven and let it cool for a few minutes before garnishing with fresh parsley.
10. Serve warm and enjoy your Halal Chicken and Eggplant Bake!

Nutrition

• Calories: 480
• Protein: 40 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Rich in fiber from eggplant, promoting digestive health.

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