How to make
Boil the meat in salted water along with the white pepper. Then drain and cut into pieces.
Slice the eggplants into round slices, salt and after 20 minutes have passed, drain and dry them. Fry in heated oil to a light tan.
Utilizing the same oil, fry the chopped onion, and then add the chicken. Season with salt, white pepper and a bit of nutmeg.
Arrange the chicken and eggplants into 2 small cooking pans. Sprinkle with coarsely shredded cheese and cook for 10-15 minutes in a moderate oven.
Best served with fresh dill.
