Halal Chicken and Eggplant Bake Stir-Fry Noodle Casserole Noodle

This Halal Chicken and Eggplant Bake Stir-Fry Noodle Casserole is a delightful fusion of savory chicken, tender eggplant, and aromatic spices, all enveloped in a comforting noodle bake. Perfect for a midnight snack, this dish brings together rich textures and flavors for a satisfying meal.

Ingredients

• Halal chicken breast - 200 grams, diced
• Eggplant - 1 medium, diced
• Egg noodles - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Soy sauce - 3 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Shredded mozzarella cheese - 100 grams

Steps

1. Preheat the oven to 190°C (375°F).
2. Cook the egg noodles according to package instructions; drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
4. Add the diced chicken breast to the skillet, cooking until browned and cooked through, about 5-7 minutes.
5. Stir in the diced eggplant, cumin, paprika, salt, and black pepper. Cook for another 5 minutes until the eggplant is tender.
6. In a large bowl, combine the cooked noodles, chicken and eggplant mixture, and soy sauce, mixing well until everything is evenly coated.
7. Transfer the noodle mixture into a greased baking dish, spreading it out evenly.
8. Top with shredded mozzarella cheese and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 65 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle repair and growth.
• Contains eggplant, which is rich in antioxidants and promotes heart health.

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