4 pound meat from a rotisserie chicken cut into pieces
1 eggplant sliced into 1/2 inch rounds
2 tablespoons dill weed fresh chopped
2 tablespoons ground turmeric
1 onion thinly sliced
8 servings salt to taste
5 tomatoes sliced
Equipment
frying pan
oven
baking pan
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, saute chicken until browned.
Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.
