Eggplant boats with chicken and vegetables, step by step with photos

Eggplant boats with chicken and vegetables, step by step with photos

The tender-spicy pulp of eggplants acidified pieces of neutral chicken meat and summer vegetables. The crust of dried cheese filled the flavor palette with a special intrigue, hiding the contents of the eggplant boats underneath.

Eggplant boats with chicken and vegetables, step by step with photos

Ingredients for 4 servings:

  • medium-sized eggplants - 2 pcs.,
  • sweet pepper - 1 pc.,
  • carrots - 1 pc.,
  • onions - 1 pc.,
  • tomato - 1 pc.,
  • chicken fillet - 250 g,
  • cheese - 60 g,
  • garlic - 2 cloves,
  • wheat crackers - 2 tbsp. spoons.

Preparation takes less than an hour:

Eggplant boats with chicken and vegetables, step by step with photos

1. Boil eggplants, without cutting off the tails, in salted water for 5 minutes. Cool it down.

Eggplant boats with chicken and vegetables, step by step with photos

2. Cut the fillets into cubes.

Eggplant boats with chicken and vegetables, step by step with photos

3. Do the same with the bow.

Eggplant boats with chicken and vegetables, step by step with photos

4. Grate carrots.

Eggplant boats with chicken and vegetables, step by step with photos

5. Finely chop the pepper.

Eggplant boats with chicken and vegetables, step by step with photos

6. Chop the parsley.

Eggplant boats with chicken and vegetables, step by step with photos

7. Cut the eggplants in half with the stem. Remove the middle with a spoon, leaving thin walls.

Eggplant boats with chicken and vegetables, step by step with photos

8. Squeeze moisture out of the eggplant pulp.

Eggplant boats with chicken and vegetables, step by step with photos

9. Finely chop it.

Eggplant boats with chicken and vegetables, step by step with photos

10. Fry onion slightly.

Eggplant boats with chicken and vegetables, step by step with photos

11. Add carrots. Season everything for a couple of minutes.

Eggplant boats with chicken and vegetables, step by step with photos

12. Meanwhile, chop the tomato.

Eggplant boats with chicken and vegetables, step by step with photos

13. Add it along with the pepper to the pan. Stew for 2-3 minutes.

Eggplant boats with chicken and vegetables, step by step with photos

14. Grate cheese.

Eggplant boats with chicken and vegetables, step by step with photos

15. Separately fry the meat.

Eggplant boats with chicken and vegetables, step by step with photos

16. Transfer the meat to the vegetables.

Eggplant boats with chicken and vegetables, step by step with photos

17. Add parsley and garlic.

Eggplant boats with chicken and vegetables, step by step with photos

18. Pour out the croutons - they will make the filling more monolithic and will not allow it to spread out in an eggplant boat. All salt and pepper.

Eggplant boats with chicken and vegetables, step by step with photos

19. Distribute the filling in aubergine halves.

Eggplant boats with chicken and vegetables, step by step with photos

20. Spread cheese on top.

Eggplant boats with chicken and vegetables, step by step with photos

21. At 200 degrees, bake eggplants for 15 minutes.

Eggplant boats with chicken and vegetables, step by step with photos

And now, the aromatic summer dish is ready! A duet of vegetables and meat makes it nourishing and appetizing, even when cold.

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