Chicken with Eggplant and Béchamel Sauce

1.  Peel the 3 eggplants in a striped (zebra) pattern, wash them, soak in salted water, then rinse and pat dry. Squeeze out any excess moisture, coat the eggplants thoroughly with vegetable oil, and arrange them on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (390°F) until the eggplants are golden and tender.
2. Place 3 peeled and diced tomatoes into a small saucepan. Add 1 sugar cube, 1 tablespoon vegetable oil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook over medium heat until the sauce thickens.
3. Sear the 4 grilled bone-in chicken thighs in a dry pan, turning them over until browned on both sides.
4. To make the béchamel sauce, melt 3 tablespoons of butter in a saucepan and sauté with 2 tablespoons of flour briefly (do not over-brown). Pour in 500 ml (about 2 cups) of milk and whisk continuously with a hand mixer as it cooks (to prevent lumps). Add 2 teaspoons of salt and stir. (If the sauce becomes too thick, add more milk.)
5. Arrange the baked eggplants in a baking dish. Pour the tomato sauce over them. Layer the chicken pieces on top, pour the béchamel sauce over everything, and sprinkle with 100 g (about 3.5 oz) of grated kaşar cheese. Bake in a preheated oven at 190°C (375°F) until the top is golden and bubbly. Enjoy!

About This Recipe

Eggplant originates from India, from where it spread to Iran and then to other Asian countries. Eggplant was first brought to America by Thomas Jefferson, who enjoyed growing various crops in the garden of his Virginia home. It is thought that by cultivating eggplant in his garden, he played a major role in spreading this wonderful ingredient throughout the entire United States.

In certain parts of Europe, eggplant was avoided for many years on the grounds that it supposedly caused madness, and even health problems such as leprosy, cancer, and bad breath. So it is fair to say that, contrary to popular belief, eggplant's entry into European cuisines — Italy included — is a relatively recent development.

Eggplant ranks high among the world's most popular edible plants. After India, the regions where it is consumed most are the Mediterranean countries — Turkey in particular — followed by East Asian countries and Latin America. It is said that there are over a hundred eggplant recipes in Turkish cuisine alone.

Eggplant has a neutral flavor and, botanically speaking, is not especially distinctive compared to other vegetables, nor does it come in a great many varieties. Yet it is both a star ingredient in Indian cuisine — one of the most exotic in the world — and an absolute staple of Mediterranean food culture.

Our Classic Chicken with Béchamel Sauce recipe is a timeless favorite, but today we have prepared something so delicious you'll have to be careful not to lick your fingers! Welcome to the right kitchen for our Chicken with Eggplant and Béchamel Sauce recipe. Enjoy!