Halal Chicken and Eggplant Casserole

Halal Chicken and Eggplant Casserole is a comforting and hearty dish that brings together tender chicken, savory eggplant, and aromatic spices, perfect for a late-night meal. Topped with a golden layer of cheese, this casserole is both satisfying and delicious.

Ingredients

• Chicken breast - 250 grams, diced
• Eggplant - 1 medium, diced
• Olive oil - 2 tablespoons
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 small, diced
• Canned diced tomatoes - 400 grams
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cheddar cheese - 100 grams, shredded
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 190°C (375°F).
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent.
3. Add the diced chicken to the skillet and cook until browned, about 5-7 minutes.
4. Stir in the diced eggplant and bell pepper, cooking for an additional 5 minutes until the vegetables begin to soften.
5. Add the canned diced tomatoes, ground cumin, ground coriander, salt, and black pepper to the skillet. Stir well and let simmer for 10 minutes to allow flavors to meld.
6. Transfer the mixture to a baking dish, spreading it evenly. Top with shredded cheddar cheese.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 25 g
• Saturated Fat: 8 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, supporting muscle health.
• Rich in fiber from eggplant, aiding digestion and promoting satiety.

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