chicken and aubergine bake
How to make chicken and aubergine bake recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
1 aubergine, thinly sliced
olive oil spray
6 skinless chicken thigh fillets, chopped
350 g (11½ oz) ready-made tomato and basil pasta sauce
150 g (5 oz) mozzarella cheese, chopped
50 g (2 oz) fresh white breadcrumbs
2 tablespoons grated Parmesan cheese
salt and pepper
Method:
Place the aubergine slices on a foil-lined grill pan and lightly spray with oil. Cook under a preheated grill for about 5 minutes, turning once, or until tender.
Meanwhile, lightly spray a nonstick frying pan with oil, add the chicken and cook over a high heat for 5 minutes or until cooked through. Stir in the pasta sauce and bring to the boil.
Place half the aubergine slices in the base of an ovenproof dish, pour the chicken and tomato mixture over the top and cover with the remaining aubergine.
Mix together the mozzarella, breadcrumbs, Parmesan and seasoning and sprinkle over the top. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the topping is golden and crisp.
For chicken, aubergine & tomato soup:
Stir-fry 4 chopped skinless chicken thigh fillets in 1 tablespoon olive oil with 1 chopped aubergine for 5 minutes or until cooked through.
Stir in 600 ml (1 pint) ready-made tomato soup and heat through until hot. Serve with a swirl of low-fat yogurt. Total cooking time 10 minutes.
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| chicken and aubergine bake |
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