This is a Greek-like version of chicken pie, using filo dough. Garbanzos add carbs, protein and fiber, and eggplant adds veg with a soft texture that acts like a binder. Feta gives a subtle tartness.
4 chicken thighs w/ skin and bone removed, cut into small cubes
1/2 medium onion, chopped
1 can garbanzos
5 small eggplants, cut into small cubes
2/3 pack of feta
salt and pepper to taste
Preheat oven to 425 deg F.
Heat up olive oil in a skillet, and cook the chicken, onion, garbanzos and eggplant until the eggplant softens fully (about 20-30 min.). Stir in salt, pepper, oregano and feta, then turn off heat and let sit for 5-10 min.
Spread a thin layer of olive oil on the bottom of a Pyrex, then place 3-4 filo sheets on the bottom. Spread out the chicken filling on the filo, then cover the pie with 3-4 more filo sheets. Close the edges of the pie, shellac the top with olive oil, and bake the pie until the dough becomes golden brown.