How to cook
Cut up and braise the eggplant in the butter until golden. Take it out of the pan.
Dice the chicken meat and put it in the pan. Braise. Add the finely chopped onions, peas and season with the spices.
Pour in the tomato concentrate. Stir. Return the eggplant pieces to the pan with the other ingredients and remove from the stove. Let them cool.
Heat the butter in a container on the stove. Add the flour and stir energetically with a wooden spoon.
Pour in the milk in a thin trickle while stirring nonstop to obtain a smooth sauce. Season with salt.
Cut the phyllo pastry sheets down the middle. Put a piece of phyllo pastry sheet in a wide, deep cup, leaving the edges to spill out of it. Put some of the chicken filling in it. Fold the edges inward and shape it into a ball.
Put the ball in an oiled tray, with the smooth side facing up. Do this for the rest of the ingredients until you run out.
Smear generously with bechamel sauce. Bake in a preheated oven until golden. Before it's ready, sprinkle it with grated cheddar and finish baking for about 1 min. Garnish with parsley.