Eggplant pie

Don't know how to please your loved ones on Defender of the Fatherland Day? Set the festive table and serve a pie made with our recipe. The intriguing combination of aromatic fried aubergines, juicy chicken breast, tender vegetables and fluffy golden bulgur will leave no one indifferent.

Ingredients: Chicken breast – 700-800 g Bulgur – 250-300 g Aubergine – 4 pcs Carrot – 1-2 pcs Onion – 1 pc Garlic – 3-4 cloves Dill – a bunch Paprika – 1 tbsp Salt – 1 tsp Vegetable oil – 1-2 tbsp Natural yogurt – 50 g

Sauce: Tomato juice – 100 g Natural yogurt – 50 g Salt – to taste

Garnish: Feta cheese – 1/4 pack Tomato – 1 pc Lettuce leaves – 10-12 pcs

Method: Pour boiling water over the bulgur and leave for 20 minutes. Cut the aubergines into 3-4 mm slices, salt them and leave for a while so the bitterness goes away. Cut the breast into cubes and fry in a frying pan. Add paprika and salt. Cut the carrot and onion into cubes and fry until tender. Combine the fried vegetables, chicken and bulgur, and add salt to taste. Finely chop the dill or any other herbs you like and add to the chicken and vegetables. Rinse the salt off the aubergines, fry them in a frying pan until golden, and place on a paper towel. Grate the garlic finely and mix with the yogurt. Arrange the aubergines in a frying pan to form a crust. Brush with the yogurt and garlic mixture. Put the bulgur with vegetables and chicken into the mould. Fold the aubergine slices inwards, pressing them down. Place in the oven and bake for 15-20 minutes at 170 C.

Make the sauce: combine the tomato juice and yogurt, add salt.

Decorate the finished pie with lettuce leaves, tomato wedges and crumbled feta cheese.

Serve and enjoy!