Brinjal-chicken bake

Brinjal - chicken bake

Ingredients:

2   medium sized brinjals, halved
2   tbsp olive oil
4   boneless chicken breasts, sliced diagonally
1   onion, sliced 
2   cloves garlic, crushed
1   can whole tomatoes
2   tbsp tomato puree
1  tbsp sugar
1/4   cup breadcrumbs
Salt and pepper, to taste

For the white sauce
2   tbsp butter
4  tbsp  cake flour
280 ml hot milk
1/2  cup grated cheddar cheese

Method:

• Hollow out the brinjals, leaving a thin rim all the way around and blanch in boiling water for 5 minutes. Pat dry and brush with olive oil. Set aside.
• Dice the scooped-out flesh and leave aside.
• In a sauce pan, heat 1 tbsp oil and fry the chicken until lightly browned.Remove from the pan.
• Heat the remaining oil and saute the onion, garlic and the brinjal flesh. Add tomato puree, canned tomato, sugar, seasoning and chicken.
• Cover and simmer for 30 minutes. In a baking tray, arrange the brinjal halves and fill each with the chicken mixture. 
• Pour the white sauce over each,cover with breadcrumbs and bake in a  pre-heated oven for 15-20 minutes.
• To prepare the white sauce: Heat butter and add the flour, spoon by spoon, stirring constantly to avoid lumps. Add milk, little by little, till the mixture gets smooth. Add cheese and stir continually till it melts to a smooth, lump-free mix.

Note:

Serve with a green salad.