Description
Delicious, cozy and easy dish. Instead of the classic ground beef use a diet minced chicken.
Ingredients
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Eggplant
1 piece
-
Minced chicken
200 g
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Tomatoes in own juice
200 g
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Onion
0.5 piece
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Vegetable oil
4 Tbsp
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Garlic
2 tooth
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Cream cheese
30 g
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Salt
1 piece
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Black pepper
1 piece
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Oregano
2 piece
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Basil
2 piece
Cooking
In a pan heat 2 tbsp oil and fry finely chopped onion until transparent.
Add to the pan minced chicken, fry it, breaking the edge of the blade, until light brown colour. Squeeze the garlic through a press, salt and pepper.
Add the tomatoes, stir, reduce heat, add dried herbs and tormented for 15 minutes.
Eggplant cut along not to the end. Disclosed as a fan, sprinkle with salt each layer and put on a paper towel. After 10 minutes, wipe with paper towel precipitated moisture. So the eggplant will absorb less oil while cooking and will not taste bitter.
Spread eggplant on baking paper, open it, a little salt, sprinkle with vegetable oil and bake 10 minutes at 180C.
In each layer put the chicken stew.
Sprinkle grated cheese, any kind you like most.
Bake until the cheese is lightly browned, about 15-20 minutes.
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