Preheat your oven to a slow 140 deg C
You will need 750 gm of eggplants
Do not peel the eggplants , rather slice them thinly length wise .
Sauté the dark skins in a pan with rice bran oil , drain and line your cooking dish with the skins across the bottom and around the sides .
Cut the flesh of the eggplant into cubes .
Using the same pan add 750 gm of finely chopped chicken , 2 peeled and finely sliced onions and 2 tbs of minced garlic .
Add 1 tbs of dried rosemary ,1 can (400gm ) of diced tomatoes ,1 tbs of honey ,with and the diced eggplant ....I added 400gm of traditional stir fry vegetables
Cover your dish and simmer for 10minutes .
Then add 12 pitted black olives
Now I want you to make a paste out of 200gm of plain Greek yoghurt with 50ml of lemon juice 50ml of water , 125gm of instant milk powder and 1 tsp of chopped mint .
Pour batter over the chicken and place in the preheated oven and cook slowly for 90 minutes .
Serve topped with a crumble of feta cheese .
Delicious .
Alternatively you can use your slow cooker and cook on low for 3 hours .
You will need 750 gm of eggplants
Do not peel the eggplants , rather slice them thinly length wise .
Sauté the dark skins in a pan with rice bran oil , drain and line your cooking dish with the skins across the bottom and around the sides .
Cut the flesh of the eggplant into cubes .
Using the same pan add 750 gm of finely chopped chicken , 2 peeled and finely sliced onions and 2 tbs of minced garlic .
Add 1 tbs of dried rosemary ,1 can (400gm ) of diced tomatoes ,1 tbs of honey ,with and the diced eggplant ....I added 400gm of traditional stir fry vegetables
Then add 12 pitted black olives
Now I want you to make a paste out of 200gm of plain Greek yoghurt with 50ml of lemon juice 50ml of water , 125gm of instant milk powder and 1 tsp of chopped mint .
Pour batter over the chicken and place in the preheated oven and cook slowly for 90 minutes .
Serve topped with a crumble of feta cheese .
Delicious .
Alternatively you can use your slow cooker and cook on low for 3 hours .
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