Eggplant and chicken stack

Ingredients for 2 servings:

• 250 g chicken, shredded, frozen
• some cherry tomatoes
• 1 large eggplant(s)
• 3 garlic cloves
• 1 onion(s)
• some olive oil
• some salt
• some pepper
• some basil, dried
• some oregano
• 50 g Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Low carb, for small hunger

Cut the eggplant into slices about 1 cm thick. Place on a plate and sprinkle with salt. After about 10 minutes, dab the salt off both sides. Meanwhile, pour the oil into a bowl and press in the garlic cloves. Add salt, pepper, dried basil, and oregano and mix. Let it sit. Brush the eggplant slices with the oil. They should absorb the oil well. Line a baking sheet with baking paper and place small mounds of grated Gouda cheese on top; these will later become cheese crackers. Place the eggplant next to the mounds of cheese on the sheet and place the tray in the oven at 175°C (convection oven). Defrost the chicken in a pan over medium heat and then lightly fry it with the finely chopped onions. Halve the cherry tomatoes and add them. Season with salt and pepper. The cheese crackers are ready when the cheese is melted but not too dark. The eggplant may take a little longer, depending on the thickness of the slice. They’re done when you can easily pierce them with a fork. Spread some of the chicken and tomato mixture on a slice of eggplant and top with a cheese cracker.