16 March 2017

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Hello Everyone!

I made a literal translation for this dish’s name : ) I don’t know why we named a dish as joy on a boat but I assure you it’s very delicious. Please don’t say just another eggplant recipe. Just try this traditional turkish food recipe and you will love love love!


Try this delicious traditional turkish recipe Joy on a Boat.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine Mediterranean, Turkish
Servings 4 people


  • 4 eggplants (aubergines)

For the Sauce

  • 1 tbsp. tomato paste
  • 1 cup water
  • Salt

For the stuffing

  • 400 gr. 14 oz. chicken breasts, diced
  • 1 green chili pepper diced
  • 1 medium onion finely chopped
  • 2 medium tomatoes diced
  • 1 tbsp. tomato paste
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 4 tbsp. water
  • Salt
  • Black pepper
  • Ground cumin
  • Ground red pepper

For the Top

  • Kashkaval cheese


  • Wash your 4 eggplants and roast them until soft and cooked on your stove or oven.
  • Heat your 2 tbsp. olive oil in a pan. Add your 400 gr. (14 oz.) diced chicken breasts and sauté it until it releases its water and water evaporates.
  • Add your 1 tbsp. of butter, 1 diced green chili pepper, 1 diced medium onion to your pan and sauté a little more. Then add your 1 tbsp. tomato paste, 2 medium diced tomatoes and continue to sauté some more.
  • Add 4 tbsp. of water, salt, black pepper, ground cumin, ground red pepper to your pan, cover your pan with a lid and cook your chicken at low heat for about 30 minutes.
  • Take your roasted eggplants in a baking pan. Make a cut at the middle of the eggplants lengthwise and separate the sides. Season them with some salt.
  • Heat your oven to 200°C (392°F)
  • Share your chicken sauté into your eggplants and cover the top with kashkaval cheese.
  • Boil your 1 tbsp. tomato paste, 1 cup water, salt and pour along your baking pan.
  • Bake it until the kashkaval cheese fries.
Keyword Joy on a Boat


All Comments

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    her latest blog 11 April 2017 20:06 Reply

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