Description
A wonderful appetizer, very satisfying, with the original taste of spicy eggplant. Besides-not very high in calories! A great addition to spirits in nature. Even my husband, not a big fan of eggplant, absorb it with pleasure. Try it and you! We got a whole summer!!!
Ingredients
-
Eggplant
500 g
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Chicken fillet
350 g
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Bow white
1 piece
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Tomato
300 g
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Fetaki
100 g
-
Soy sauce
2 Tbsp
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Garlic
3 tooth
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Salt
1 Tbsp
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Olive oil
3 Tbsp
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Paprika sweet
1 tsp
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Peppers red hot chilli
0.5 tsp
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Dill
10 g
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Parsley
10 g
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Basil
5 g
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A mixture of spices
0.25 tsp
Cooking
Required products
Eggplant cut into cubes 1.5x1.5 cm,
Sprinkle with 3/4 of salt.
Stir is pressed against the top plate. Leave for an hour, then separated the juice is poured.
Chicken fillet cut into the same cubes.
Onions finely shinkuem.
In a pan heat a couple tablespoons of oil, put the eggplant,
Sprinkle with pepper and fry, stirring constantly, to not burnt.
As soon as they darken-put them into a saucepan, pressing oil.
In the same oil, first fry the chicken (without lid). If necessary, add another tablespoon of oil.
As turns white-add the onions, stir, sprinkle with remaining salt and spices, and fry until Golden brown.
Spread the eggplant. Pour soy sauce,
Add the cut the same cubes, tomatoes, chopped garlic
And chopped herbs.
Stir gently to not mash
Cover with a lid and put into the fridge, leave to steep for a couple of hours.
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