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White eggplant stuffed with chicken breast

White eggplant stuffed with chicken breast

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Wash the eggplant, dry it with a kitchen towel, then cut it in half, horizontally.

We scoop with a teaspoon the core of each half of the eggplant, taking care to leave the "wall" of at least 1cm.

Place the eggplants thus prepared in a strainer, sprinkle a little salt inside and leave them for half an hour.

Sprinkle the eggplant core with a little salt and put it in another strainer for half an hour.

Peel the onion and kapia pepper, chop them and sauté them for 5 minutes in 3 tablespoons of olive oil.

Add the eggplant core, rinsed very well under a stream of hot water to eliminate the bitter taste left by the water contained in the eggplant. Heat the vegetables for another 5-10 minutes, then turn off the heat and leave to cool.

Ground chicken breast is added over sauteed and cooled vegetables, along with egg, breadcrumbs, washed and chopped green parsley. Homogenize the composition well, add salt and ground pepper to taste.

After the eggplants have softened, rinse them under a stream of hot water and let them drain.

Place baking paper in a tray, fill the eggplant halves with the meat and vegetable mixture, then cover the tray with foil and put in the oven (preheated to 220 degrees Celsius) for 30 minutes.

After this time, remove the foil and let the crane brown slightly on top, for another 15 minutes.

For the sauce, clean the onion, wash it and pass it through the robot.

Heat 2 tablespoons oil, add chopped onion, sauté over low heat.

The washed tomatoes are cleaned on the wood side, they are also passed through the robot, then they are added over the sautéed onion.

Increase the flame and let it simmer until the water drops and we get a sauce of the desired consistency.

At the end, add the finely chopped dill and basil and serve the eggplant with this fragrant sauce.

Good appetite!

Video: Stuffed Eggplants with Vegetables (July 2022).


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