Fast, beautiful and tasty … It's all about eggplant, which can be cooked in a wide variety of ways. But today let's talk about an uncomplicated dish - eggplant stuffed with chicken.
Photo of the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggplant is well known to everyone. They are wonderful in that you can constantly change the filling and get a completely new dish with an individual aroma and taste. Eggplants are combined with many products: meat, mushrooms, fish, vegetables, cheese, cottage cheese and even fruits. With all the products, this gorgeous vegetable will be so juicy, tender and beautiful that it can even be served on a festive table.
Perhaps, of course, not everyone likes eggplant. However, if it is properly prepared, then its taste will conquer everyone, even the most severe culinary critic, and you will definitely come back to this recipe at least once. Of course, this dish, like many others, is fraught with some secrets. But if you strictly follow the recipe, you will get an excellent meal without the slightest taste of bitterness.
In addition, it should be noted that eggplant is a very healthy product. Their fruits contain many salts of potassium, magnesium, iron, calcium, phosphorus. They promote the formation of red blood cells, increase hemoglobin, stimulate the hematopoietic function of the bone marrow and spleen. Therefore, their fruits are recommended for pregnant women and patients with anemia. They also improve the functioning of the heart, the state of blood vessels, help the kidneys function, prevent the development of atherosclerosis and cleanse the intestines.
- Caloric content per 100 g - 68 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Eggplant - 2 pcs.
- Chicken fillet - 2 pcs.
- Tomatoes - 1 pc.
- Garlic - 2 cloves
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - 1/3 tsp or to taste
- Mayonnaise - 20 g
Cooking eggplant stuffed with chicken
1. Wash the chicken fillet, dry and cut into small cubes, or pass the meat through a meat grinder. Be sure to blot the breasts with a cotton towel, otherwise, during frying, the water will combine with the fat and there will be a lot of splashes.
2. Wash the eggplants, cut in half, add a little salt and leave for half an hour. Juice forms on their surface, which is washed off with water, and the fruits are dried. It was from them that all the bitterness came out. After that, remove all the pulp from the eggplant, and put the boats in a baking dish.
3. The pulp, which was removed from the vegetable, cut into cubes or grate.
4. Heat a frying pan with vegetable oil and send chicken fillet and eggplant pulp to fry over medium heat.
5. Meanwhile, wash and chop the tomato and garlic cloves.
6. When the meat is slightly browned and golden brown, add the tomatoes and garlic to the pan. Season food with salt and pepper and fry all food until almost cooked.
7. Fill the eggplant boats with the prepared filling.
8. Top, pour the eggplant with mayonnaise. Although you can not do this if you are a supporter of a healthy diet, or watch your figure.
9. Heat the oven to 200 degrees and bake the dish for 30 minutes. It should be served hot.
See also a video recipe on how to cook eggplant stuffed with chicken fillet and vegetables:
