Eggplants stuffed with chicken and vegetables
Description
The recipe won't take much time. Dishes made from zucchini and eggplants are a must for a summer table, so I recommend preparing eggplants stuffed with chicken and vegetables—an incredibly aromatic and delicious dish. It's best to serve eggplants with a green sauce. Be sure to marinate the chicken fillet beforehand so it releases more aroma and pleasant flavor. I also suggest layering the filling in the eggplants in sequence to make the finished dish more visually appealing. Serve hot.
Instructions
- 1
Step 1
1. Cut off 1/3 of the eggplants, make slits inside, and use a spoon to remove the flesh. Sprinkle the eggplants with salt and let them sit for 20 minutes to draw out the bitterness.
- 2
Step 2
2. Rinse the eggplants under running water and place them in water. Bring to a boil and cook for exactly 3 minutes.
- 3
Step 3
3. Marinate the chicken fillet in chopped onion and herbs, then slice it into thin slices. Slice the onion and tomato into thin slices as well. Place the eggplants in a greased baking dish and sprinkle with grated cheese.
- 4
Step 4
4. Alternate layers of chicken fillet, tomatoes, and onions. Pour the dressing over the top: whisk the cream with the egg, salt, and seasoning using a whisk. Bake in a preheated oven at 190 degrees for 20 minutes.