Stuffed Eggplant Boats with Chicken (Tavuklu Çanak Patlıcan)

Cut off the stem end of the eggplants, split them in half, soak in salted water for 10 minutes, then drain.

Wash the onion and tomatoes, peel them, and dice them.

Wash the peppers and finely chop them.

Wash the chicken thoroughly and drain.

First, coat the eggplants well with oil and arrange them on a baking tray with the cut side facing up.

Preheat the oven to 180°C (350°F) with top-bottom heat and bake.

Once the eggplants turn golden, remove them from the oven.

Meanwhile, put the chicken into a pressure cooker and sear it for 4-5 minutes; then add the onion and peppers along with the olive oil and sauté for 5 minutes.

Then add the tomatoes and tomato paste in turn and stir; finally add the salt and spices, stir again, and close the lid.

Cook over medium-high heat until the pressure valve releases steam; once it does, reduce the heat and cook for another 10 minutes, then remove from the heat.

Press down the center of the baked eggplants with a fork.

Spoon the chicken into the center of the eggplants and drizzle the remaining sauce over the top.

Bake again at 180°C (350°F) with top-bottom heat for 15 minutes, then turn off the oven.

After sprinkling the grated kashar cheese over the eggplants, leave them in the closed oven for 10 minutes, then remove and serve.