How to make
Cut the eggplants lengthwise into about 0.2″ (5 mm) thick slices. Put them in a container with salted water for 30 minutes to release the dark bitter juice. You can grind the chicken into minced meat or finely chop it.
Chop the onion and garlic, cut the tomatoes into small cubes or grate them. Heat the oil and fry the onion for 4-5 minutes, then add the garlic and tomatoes and fry for another 3-4 minutes.
Mix the minced chicken with the paprika, a little salt, black pepper, thyme and cumin. Stir for 2-3 minutes over high heat, so that the liquid can evaporate and make the stuffing as thick as possible. If any liquid remains, strain it.
Strain and dry the eggplants with kitchen paper and arrange them in a greased baking pan. Sprinkle with a little salt and oil and bake for about 20 minutes in a moderately heated oven 370°F (190°C).
Assemble the moussaka in a baking pan by arranging a layer of eggplants and a layer of stuffing, until you run out of products.
Pour the moussaka with the beaten eggs, yogurt, salt and black pepper and put it in the oven to bake at 390°F (200°C), until it aquires a golden color.
To finish it off, sprinkle it with grated yellow cheese and place it back into the oven for a short while, so that it can melt.
Enjoy your meal!
The eggplant and chicken moussaka is ready.
