Kistirma

Ingredients:

5 medium size eggplants
500 gr chicken leg (cubes)
1 medium size tomato
1/4 bund chopped parsley
1 medium size onion
100 ml olive oil
15 gr tomato paste
200 ml water
2 gr salt
2 gr black pepper

Peal the eggplants striped and put them in a salty water to lose the bitter taste. Drain before use them. If you prefer to fry them first, dry with a paper towel. You can cook in oven after the filling.
Chop the onion very small and tomato in cubes. Heat half of the olive oil in a pan and add roast the onion until it is golden. Add tomato paste and chicken cubes, cook until chichken cubes are golden and there is no water in the pan. Add tomato cubes, half of the salt, pepper and chopped parsley. Mix the pan and take it from stove. Cut the eggplants lengthwise by leaving 1 cm frame from edges. Take the seeds out of eggplants and fill them heaping full. Place the eggplants in a pot without leaving any gap between. Pour rest of the olive oil and drizzle the salt on eggplants. Lastly, pour hot water into the pan, close it with a lid and cook for 35 minutes. Serve warm.

Bon Appetite!