Baked Eggplant Tray with Saffron Chicken and Mozzarella
"Elevate your dinner table with this luxurious fusion of tender saffron-infused chicken and silky eggplant, finished with a decadent blanket of bubbling mozzarella."
Instructions
Preheat the oven to 180°C (350°F) and lightly grease a baking dish with olive oil.
Slice the eggplants and fry them in olive oil until golden and tender. Arrange the cooked slices evenly over the bottom of the prepared baking dish.
In a skillet, heat a little olive oil and sauté the chopped onion over medium heat until soft and translucent.
Add the minced garlic and cook briefly, just until fragrant, taking care not to let it brown.
Stir in the tomatoes, salt, black pepper, and bloomed saffron. Cook for several minutes until the sauce slightly thickens and the flavors meld.
Add the chopped boiled chicken breast to the sauce and mix well so the chicken is evenly coated. Finish with a splash of lemon juice to brighten the flavors.
Pour the chicken and tomato mixture evenly over the arranged eggplants.
Sprinkle the chopped parsley and grated mozzarella cheese evenly on top.
Bake for 20–30 minutes, until the dish is heated through and the cheese is melted and lightly golden on the surface. Serve warm.