Chicken Eggplant Stuffed Recipe
We are invited to the delicious meeting of eggplant and chicken. When you are craving for a delicious, stylish and practical meal, one of the recipes you should try is eggplant with chicken. It is prepared and served in portion sizes, which will appeal to both the eyes and the palate of the eaters. Chicken and eggplant go incredibly well together and we want to eat them with pleasure. Here is a delicious eggplant with chicken recipe that will suit your Ramadan tables very well!
You put the chicken mixture you prepared on the sliced garden eggplants and put them in the oven, and the resulting taste is astounding. Eggplants do not absorb oil while frying. It's in perfect shape. Preparing this wonderful beauty, which will find a place on the most beautiful guest tables, is easier than you think. Come on then, here's our chicken and eggplant recipe!
- 350 grams of chicken breast (cubed and boiled)
- 2 garden eggplants
- 1 tomato _
- 1 cup tomato puree (3 tomatoes ground in a robot)
- 1 capia pepper
- 5 tablespoons of olive oil
- 1 tablespoon butter
- 1 onion _
- 1 teaspoon of salt
- 1 teaspoon black pepper
To fry eggplants:
- 2 cups oil
How to Make Chicken Eggplant Stuffed Recipe?
- Peel the eggplants in various stripes and fry them both sides and sides in hot oil.
- Place them on a paper towel to absorb excess oil.
- Chop the onion into cubes and fry it in a pan with olive oil until it turns pink. Then add finely chopped capia pepper and diced tomatoes.
- For tomato puree, remove 3 tomatoes from the processor and add them to the pan.
- Finally, add the diced, boiled chicken breast meat. Season with spices and cook like this for about 10 minutes.
- Arrange the fried eggplants on a baking tray that you have greased with butter and spread the chicken mixture over them.
- Leave it to cook in a preheated oven at 180 degrees for about 15 minutes.
- Take them out of the oven and serve hot after decorating them with dill. Bon appetit!