Teleme With Roasted Vegetables & Chicken
|Eggplants/Null||2 Pound, stems trimmed off (2 Medium Ones)|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs) (Null)|
|Roasted vegetables||1⁄4 Cup (4 tbs) (Null)|
|Chicken||1⁄4 Cup (4 tbs) (Null)|
|Teleme cheese/Semisoft teleme / flour teleme cheese||1 Pound, cut into 1/2 inch slices (Null)|
Cut eggplant into 1/2-inch-thick rounds.
Brush 2 baking pans (each 10 by 15 in.) lightly with oil.
Arrange eggplant slices in a single layer.
Brush tops of slices lightly with oil.
Bake in a 425° oven until slices are well browned and very soft when pressed, about 45 minutes.
After 20 minutes, turn slices over and alternate pan positions in oven.
With a wide spatula, transfer all slices to 1 of the pans and set aside.
Use the remaining pan to roast the vegetables and chicken.
In a 10- by 12-inch (or 9- by 13-in.) baking dish, arrange half the eggplant slices.
Gently spread vegetable-chicken mixture over slices, then top evenly with remaining eggplant.
Cover tightly with foil.
Bake in a 425° oven until mixture is hot, about 25 minutes.
Lay cheese evenly over vegetables and bake, uncovered, until cheese is melted and hot in center, about 10 minutes.
Let stand about 5 minutes, then serve.