JOY ON A BOAT
Try this delicious traditional turkish recipe Joy on a Boat.
Ingredients
- 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
Instructions
- 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.