Usuba
Baked Eggplants with Chicken Fillet and Vegetables
Tender eggplants stuffed with juicy chicken fillet and sautéed vegetables. The dish is served with cream and fresh radish — light, aromatic, and beautiful.
- Total
- 40 min
- Standard serving
- 328.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the eggplants into 5 cm pieces, remove the flesh, leaving 1 cm around the edges. Salt and pepper them, drizzle with 2 tablespoons of oil, wrap in foil and place in a preheated oven for 30 minutes.
- 2
Step 2
Salt and pepper the chicken fillet, roll it into roulades and boil. Then cut it into small pieces.
- 3
Step 3
Cut the eggplant flesh and pepper into cubes. Fry separately in olive oil. Salt and pepper to taste. Combine with chicken fillet.
- 4
Step 4
Arrange the vegetables on plates, place the baked eggplants in the center. Put the chicken mixture in the middle of each eggplant. Drizzle with cream and garnish with thinly sliced radish.
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