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Chicken with eggplant puree

Begendili tavuk - Chicken with eggplant puree Chicken with eggplant puree

Ingredients:

  • 10 chicken breast and leg
  • salt
  • 1 tea spoon pepper
  • 4 table spoons butter
  • 100 gr. onion, chopped fine
  • 6 tomatoes
  • 4 bay leaves
  • 100 gr. green chili pepper
  • 2 1/2 cups meat stock

for egg plant puree:

  • 8 (1,5 kg) egg plants
  • 1 lemon
  • 2 cups flour
  • 1 lt. milk
  • 100 gr. butter
Preparation:Wash and season chicken with salt and pepper. Sauté chicken in butter for 3-4 minutes over medium heat. Tomatoes, chicken broth, bay leaves, butter, salt and pepper.
At low heat until the meat is tender for most of the tomato juice absorbed.Arrange chicken on a plate. Fill the center with eggplant puree. Serve hot ..
Eggplant Puree

Pierce the eggplants with a fork in a sentence over an open fire or a high gas flame or charcoal pan.Cook for half an hour, turning often, until the skin blisters on all sides and the eggplant is soft.

Once the eggplant is cooled, cut lengthwise into two parts. Scoop out the pulp, squeeze out the more humid and mash with a fork on a wooden board. Place the eggplant pulp in a bowl with the lemon juice and set aside.

Place butter in a saucepan, add flour and cook on low heat, stirring constantly for 5 minutes.Add boiling milk and continue stirring for 2-3 minutes. Season with salt and pepper. Mix eggplant with this mixture.

Mash until it turns into a paste. Serve hot.