Chicken Sultan's Delight

Method

1. Melt 1 tablespoon of butter in a skillet over medium-high heat, then sear the chicken for about 6-7 minutes per side until golden and cooked through, and set aside to rest before slicing.
2. In the same skillet, melt the remaining tablespoon of butter over medium heat and sauté the garlic for 1-2 minutes until fragrant.
3. Scoop the flesh from the roasted eggplant and add it to the skillet with the garlic, stirring and mashing everything together for about 3-4 minutes to create a smooth, cohesive base.
4. Pour in the heavy cream and simmer the eggplant mixture over low heat for 8-10 minutes, stirring occasionally, until the sauce thickens to a velvety consistency.
5. Arrange the sliced chicken over the creamy eggplant purée in an oven-safe dish, then scatter the mozzarella evenly on top.
6. Bake in a preheated oven at 200°C (390°F) for 15-18 minutes until the mozzarella is fully melted and lightly golden on top.
7. Allow the dish to rest for 3-5 minutes before serving so the flavors meld together.