Criollo bulgur and roasted eggplant bake with paprika chicken and sardo cheese crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a baking tray, toss it with 2 tablespoons olive oil, half of the salt, and some black pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.

2. 2

   Meanwhile, bring the chicken broth to a gentle boil in a saucepan. Add the bulgur wheat, turn off the heat, cover, and let it hydrate for 15 minutes. Fluff with a fork and set aside.

3. 3

   Cook the chicken breast in barely simmering water for 12 to 15 minutes, until fully cooked. Drain, let it cool slightly, and shred it with your hands or two forks.

4. 4

   Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic. Cook for 8 minutes until tender. Stir in the sweet paprika, dried oregano, mild crushed chili, the remaining salt, and black pepper. Cook 1 minute more.

5. 5

   Add the shredded chicken to the skillet and mix well so it absorbs the flavor of the vegetables and spices. Turn off the heat and add the fresh parsley.

6. 6

   Lower the oven to 190 °C / 375 °F. In a large bowl combine the hydrated bulgur, roasted eggplant, the chicken and vegetable mixture, milk, eggs, and 80 g of the grated sardo cheese. Stir until evenly combined.

7. 7

   Transfer the mixture to a lightly oiled baking dish and spread it evenly. Sprinkle the remaining 40 g of grated sardo cheese over the top.

8. 8

   Bake at 190 °C / 375 °F for 25 to 30 minutes, until the bake is set, hot in the center, and golden on top.

9. 9

   Let it rest for 10 minutes before serving so it firms up and slices more cleanly.