Eggplant puree with meat goulash
Description
Preheat the oven to 200 degrees. Wash the whole eggplants and cut off the stems. Wrap each vegetable separately in foil and place in the oven for about 45 minutes. While the eggplants are baking, prepare the meat stew. Cut the chicken fillet into small pieces. Fry the pieces in vegetable oil until golden brown. Finely chop the onion and pepper and sauté until softened. Once the meat is golden, add 100 ml of water, salt, pepper, and simmer under a closed lid. Return to the vegetables: add tomato paste and paprika, mix, pour in 100 ml of water, and bring to a boil. Add the prepared vegetables to the meat. If the vegetables need more liquid, add a little water and continue simmering over low heat for about 20 minutes. Remove the eggplants from the oven and let them cool. Then peel off the skin. Puree them using a blender. When the meat is ready, pour in sour cream, add minced garlic cloves, and mix well. If the mixture turns out too runny, add 1 tablespoon of flour and stir. After about 5 minutes, turn off the heat and let the chicken finish cooking. Now prepare the milk sauce—the final component of the dish. Melt butter in a saucepan, add flour, and stir until smooth. Gradually pour in hot milk, stirring constantly. Over low heat, continue stirring until the sauce thickens. When the sauce is ready, add salt, dill, and mix well again. Combine the eggplant puree with the sauce. Place the eggplant mixture on a plate, then top with the chicken.