Warm Chicken, Ricotta and Eggplant Mille-Feuille with Pepita Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Arrange the eggplant slices on the tray, brush them with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and a little black pepper, and roast for 15 minutes at 220 °C / 425 °F, flipping halfway through.

3. 3

   While the eggplant roasts, mix the ricotta, egg, lemon zest, 1 grated garlic clove, half of the parsley, a pinch of salt, and black pepper in a bowl until thick and creamy.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, 2 chopped garlic cloves, smoked paprika, dried oregano, cumin, 1/2 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the chicken is browned and fully cooked.

5. 5

   In a small skillet, toast the pumpkin seeds for 2 minutes over medium heat with a few drops of the remaining oil, stirring constantly. Remove from the heat and mix with 2 tablespoons of the grated Parmesan to make the crunchy topping.

6. 6

   In another bowl, mix the Greek yogurt with the lemon juice, the remaining parsley, a pinch of salt, and a few grinds of black pepper to make the fresh sauce.

7. 7

   Lower the oven temperature to 200 °C / 400 °F. In an ovenproof dish, build 4 individual mille-feuilles by alternating layers of roasted eggplant, ricotta mixture, and seasoned chicken. Finish each one with some of the remaining Parmesan on top.

8. 8

   Bake the mille-feuilles for 10 minutes at 200 °C / 400 °F until heated through and lightly golden on top.

9. 9

   Serve each mille-feuille with the yogurt sauce on the side and the pepita crunch sprinkled on top just before serving.