Description
A simple recipe with available products. This dish is a frequent guest of local residents.
Ingredients
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Chicken's leg
4 piece
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Eggplant
1 piece
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Onion
1 piece
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Tomato
2 piece
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Pepper
1 piece
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Garlic
2 tooth
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Vegetable oil
100 g
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Greens
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Spices
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Cherry tomatoes
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Peas
1 cup
Cooking
We need yellow split peas company Mistral. Soak overnight peas. In the morning drain, rinse and put to boil in a little water for about 30 minutes.
While cooking the peas will be cooked drumsticks marinate in the spices for chicken. After a time the calf fry with 2 sides.
Cut circles of eggplant, prisolit. Allow to stand while we make the dressing for the peas. Next, circles of eggplant, rinse and fry with 2 sides in vegetable oil.
For the filling: cut onion into half rings, garlic slices. Tomato and pepper cubes.
Saute onions in butter with garlic for a few minutes.
Add the tomatoes, peppers and peas (the water left when cooking peas, drained). Mix well, add spices. Cover, reduce the heat. Leave for 5 minutes.
Stacked in the form of the tibia, at the edges - eggplant on them - peas with vegetables. Cover with 2 layer balaganchika, they put the halves of tomatoes or cherry (cut in half)
Put in pre heated oven. Bake at 180*C until cooked chicken (about 20 minutes).
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