Description
The cake turned out rich, tasty and juicy. Eggplant is better to chop them.
Ingredients
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Flour
400 g
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Chicken egg
3 piece
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Yogurt
120 ml
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Vegetable oil
120 ml
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Salt
1 tsp
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Leavening agent
10 g
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Pepper
3 piece
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Eggplant
3 piece
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Onion
2 piece
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Chicken breast
200 g
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Tomato
200 g
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Cheese
80 g
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Yogurt
120 ml
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Basil
1 tsp
Cooking
1. Dough: mix butter, yogurt and egg. Stir.
2. In another bowl to combine the flour and baking powder. Knead the dough and put in refrigerator for 30 minutes. The amount of flour is also better to decide on the spot, it may take a little less. The dough should not be too steep.
3. Filling: If required (I had already boiled), then boil the chicken breast and allow to cool, cut into cubes.
4. Eggplant pre-cut into cubes, salt and leave for 20 minutes. Then wash them from the salt. Chop the onion and bell pepper strips. Fry until onion, mushrooms and pepper. Cool.
5. Filling: Cheese to grate on a coarse grater. Stir in a separate bowl the eggs with yogurt, add cheese.
6. In a baking dish put the dough to form bumpers.
7. Then put the stuffing - fried vegetables, chicken breast.
8. Pour the filling and top with tomatoes. Sprinkle with dry Basil.
9. Bake for 50 minutes at a temperature of about 180 gr. but you better adapt to your oven.
10. Bon appetit!
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