Chicken and Aubergine Bake

Chicken and Aubergine Bake Recipe

A delectable chicken and aubergine meal
Yield: 4    Preparation Time:     Cooking Time:
A delicious and healthy meal that is so easy to prepare that it can be made during the work week without any fuss.


10-15fl. ozs white sauce
1 aubergine
8ozs cooked chicken, broken into pieces
2 tomatoes, sliced
3 ozs Parma ham; sliced wafer thin, broken into pieces and trimmed of fat
A little oil
2 tablespoons breadcrumbs
Fresh or dried tarragon
Freshly ground pepper
Fresh basil leaves

Recipe Instructions

Preheat the oven to 220C.

Make the chicken sauce.
Put the chicken pieces into the white sauce along with the ham pieces and season with freshly ground black pepper and tarragon. Pour the sauce into a shallow ovenproof dish and set aside.

Prepare the aubergines.
Cut off both ends of the aubergine and cut it into 2cm thick slices and brush the slices with a little oil. Heat 1 tablespoon of oil in a large frying pan over a low heat and cook the aubergine for 5 minutes on each side. Remove from the frying pan and place them on absorbent kitchen paper.

Make the bake.
Cover the chicken sauce with the slices of aubergine then top this with slices of tomato. Season with a sprinkle of sugar, a little pepper and fresh basil leaves. Layer a light coating of breadcrumbs on top and bake in the oven for 15 – 20 minutes until it is hot and bubbling.