1 medium sized eggplant
30 grams Sliced Swiss Cheese
3 tablespoons sour cream
2 tablespoons coconut milk
3 tablespoons kite hill cream cheese
1 tablespoon Encala
120 grams cooked and shredded chicken breast
2 tablespoons avocado butter
salt, black pepper and herbs de provence to taste
After sanitizing the eggplant, cut into large slices.
Pre-cook eggplant in a steam. Then, in a skillet that has already been heated, place a little butter and seal the eggplant so that it retains its internal properties and forms a crust on the outside.
In another skillet, butter the chicken, salt and pepper, when it’s simmered add herbs de provence to taste.
In a bowl place 3 tablespoons of sour cream, cream cheese and coconut cream, add a tablespoon of Encala, mix as much as possible. Microwave for 45 seconds and mix.
Season the mixture with salt, pepper and herbs.
In a small rectangular pan, place the two larger slices of eggplant. Layer with white cream, then the braised chicken and the slices of Swiss cheese. Cover with a new slice of eggplant and repeat the process until the last slice. Finish with a slice of Swiss cheese.
Place in a pre-heated oven at 400 degrees for 15 minutes and serve.
Tip: when removing from the oven, place small peach leaves on top of the dish assembly, this leaves a wonderful taste!
Source: Vandressa Ceolin Salvagni