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.
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:
1. Boil eggplants, without cutting off the tails, in salted water for 5 minutes. Cool it down.
2. Cut the fillets into cubes.
3. Do the same with the bow.
4. Grate carrots.
5. Finely chop the pepper.
6. Chop the parsley.
7. Cut the eggplants in half with the stem. Remove the middle with a spoon, leaving thin walls.
8. Squeeze moisture out of the eggplant pulp.
9. Finely chop it.
10. Fry onion slightly.
11. Add carrots. Season everything for a couple of minutes.
12. Meanwhile, chop the tomato.
13. Add it along with the pepper to the pan. Stew for 2-3 minutes.
14. Grate cheese.
15. Separately fry the meat.
16. Transfer the meat to the vegetables.
17. Add parsley and garlic.
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.
19. Distribute the filling in aubergine halves.
20. Spread cheese on top.
21. At 200 degrees, bake eggplants for 15 minutes.
And now, the aromatic summer dish is ready! A duet of vegetables and meat makes it nourishing and appetizing, even when cold.