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“Hot with eggplant is a variant of the baked dish where meat, vegetables and cheese are connected. In this version, along with baked eggplants, chicken, champignons and mozzarella are used, which makes the dish nutritious and diverse. Such a combination is suitable not only as a dinner, but also as hot chicken and shampignons for the festive menu,” the one says. site.
Ingredients:
- 1 kg of chicken fillet;
- 600 g of eggplant;
- 500 g of champignons;
- 200 g of mozzarella cheese;
- two bulbs;
- 3 tbsp. l. vegetable oil;
- salt, pepper, coriander to taste;
- Two cloves of garlic.
Cooking
- Wash the eggplant, cut the tails and cut into medium pieces. Salt and leave in a bowl for a few minutes.
- Remove bones and skin from chicken meat, cut into medium pieces and fry 15 minutes over high heat. Add chopped onions and garlic and continue to fry for another five minutes. Put everything into a bowl and add spices.
- Cut the mushrooms into a quarter and fry over high heat for 15 minutes. Then fry the eggplant for 10 minutes, transfer everything to a bowl and add spices.
- Put meat with onions with onions and garlic, mushrooms, eggplant in layers in layers. Lay the pieces of mozzarella on top.
- Bake under foil in the oven preheated to 200 ° C for 20 minutes, then remove the foil and bake for another 10 minutes.
