Eggplants Stuffed with Chicken Fillet, Sweet Pepper, and Radish
Main Dishes • World
Description
Eggplants stuffed with chicken fillet, sweet pepper, and radish
Ingredients
- Eggplants 2 pieces
- Olive Oil 4 tablespoons
- Chicken fillet 10 oz
- Sweet Pepper 1 piece
- Radish 4 pieces
- Cream 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the eggplants into 5 cm pieces, remove the flesh, leaving 1 cm around the edges. Season with salt and pepper, drizzle with 2 tablespoons of oil, wrap in foil, and place in a preheated oven for 30 minutes.
Step 2
Season the chicken fillet with salt and pepper, roll it up, and boil. Then cut into small pieces.
Step 3
Dice the eggplant flesh and pepper. Sauté separately in olive oil. Season with salt and pepper. Combine with the chicken fillet.
Step 4
Arrange the vegetables on plates, placing the baked eggplants in the center. Fill each eggplant with the chicken mixture. Drizzle with cream and garnish with finely sliced radish.
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