Description
If your guests are on the doorstep, and you've got an hour of time to cook, or you just want to enjoy a delicious and quick dinner with Oriental notes of two courses - you here! Rolls of chicken breast with sweet and sour sauce and tangy, spicy eggplant salad with herbs and young garlic you will enjoy! Rolls good and hot, or cold, on the holiday table is not ashamed to serve, and the salad the longer it stands, the more it turns a rich taste - try it!
Ingredients
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Chicken breast
350 g
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Eggplant
150 g
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Corn starch
3 Tbsp
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Sesame oil
2 Tbsp
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Soy sauce
2 Tbsp
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Brown sugar
3 tsp
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Ginger
0.5 tsp
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Balsamic
1 tsp
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Semi-sweet red wine
1 Tbsp
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Eggplant
200 g
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Parsley
-
Cilantro
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Garlic
2 tooth
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Chili
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Soy sauce
2 Tbsp
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Balsamic
1 Tbsp
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Vinegar
1 Tbsp
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Brown sugar
2 tsp
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Vegetable oil
1 Tbsp
Cooking
Dressing to the salad. Mix all ingredients until smooth - it is more convenient to put all in a jar, close the lid and vigorously shake it.
For the rolls and salad I used one large eggplant. Cut slightly more than half of eggplant. Eggplant cut into rings of medium width, and then cut into wedges (NOT CLEAR). Put in a container for use in microwave and set at a power of 900 W for 4 minutes.
The garlic and herbs finely chop the Chile, cut into rings - I used 7 rings. The urgency of filling adjust to taste!
After the beep of the microwave, quickly pour the filling into the eggplant and stir
Add the greens, garlic and pepper, stir and press with a spoon so the dressing is absorbed into the eggplant. Remove to a cool place, while preparing rolls.
Prepare rolls. Breasts cut lengthwise into thin layers - if not very thin, slightly discourage through the film - if in fighting off the fillet is torn, do not worry, because then it will be rolled in starch. Cut into wide strips about 4 cm and a length of about 8 cm or as you want, for me it was the optimum size.
The rest of the eggplant peeled and cut into cubes - I cut a thickness of about 5 mm
Put the fillet plates on the table and sprinkle a small amount of the total starch
Spread on each fillet a couple of cubes of eggplant
Gently wrap in roll
Pour the remaining starch in the dish and rolled it rolls - off the excess. If starch is not enough to pour.
In a heated with oil pan, put the rolls in a single layer
And fry on all sides on medium heat under the lid until it will turn brown - a couple minutes on each side
Filling for rolls. All the ingredients for the filling, mix thoroughly.
Pour the filling into the rolls and stop a few minutes until the sauce thickens, and rolls will not brown.
Put 2 rolls on a plate
Spread the salad appetizer in a salad bowl
Lay the table and enjoy your meal!
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