Chicken and aubergine bake

Ingredients:

• 500 g chicken breast, diced

• 2 aubergines, thin slices

• 50 g smoked pancetta

• 3 tbsp mascarpone

• Seasoning: salt, pepper, 1/4 tsp cumin, 1/2 tsp cinnamon, 1 tsp oregano, crushed chili

• 4 slices of gouda or cheddar

• 1/2 cup of grated gouda or cheddar

• few tbsp of grated parmesan

Preparation:

• Preheat the oven at 180°C/ 350F

• In a non stick pan, fry the lightly salted diced chicken breast on 2 tbsp olive oil, until cooked and browned on all sides (medium heat)

• Add the diced smoked pancetta and any leftover aubergine (diced) and fry for 3 more minutes

• Stir in 3 tbsp of mascarpone and, once it melts, season to your taste. Stir until everything is combined and then remove from the stove

• Grease your baking dish with a bit of olive oil and cover the bottom with aubergine slices. Evenly distribute the creamy chicken on aubergine, sprinkle with grated cheese and then cover with the rest of aubergine slices. Drizzle some olive oil on aubergine slices and bake for about 15-20 minutes on 180°C. Remove from oven and cover the aubergine with cheese slices and top with grated parmesan. Broil for about 5-10 minutes until the cheese melts and gets a nice golden color.

Enjoy ❤️

---