Description
Chicken hearts, mushrooms will be juicy, tasty and satisfying. To cook this dish is not too difficult and pretty quick. Easy slight kick and aroma of the spice adds to the dish a special final touch.
Ingredients
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The pie
500 g
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Eggplant
2 piece
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
-
Soy sauce
4 Tbsp
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Tomato paste
2 Tbsp
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Adjika
1 tsp
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Cilantro
0.5 coup
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Salt
-
Black pepper
-
Allspice
-
Coriander
0.5 tsp
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Garlic
2 tooth
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Water
50 ml
Cooking
Cut the skin from the eggplant and cut it in small cubes. Fry in hot oil until it will turn brown.
Hearts bring to boil, cook for 5 minutes, then drain the water, and hearts to wash and dry.
Chop the onion quartered, and carrots grate on a coarse grater.
Hearts fry in a pan in vegetable oil until it will turn brown. Add onions and carrots, stir and fry lightly together.
Add water, soy sauce, tomato paste, seasoning and simmer for 15-20 minutes on low heat, stirring occasionally.
Add the fried eggplant, mix well, simmer for another 5 minutes. Turn off the heat.
Season to taste with salt, pepper, add seasonings, chopped garlic and parsley. Stir and let stand. Bon appetit!
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