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Ingredients
| 700 g g | Chicken thigh
Chicken thigh (fillets) | ||
| 500 g g | Aubergines
Aubergine (cut into half rings) | ||
| 300 g g | Onions
Onion (cut into half rings) | ||
| 200 g g | Olive oil Olive oil | ||
| 250 g g | Vegetable broth Vegetable broth | ||
| 20 g g | Dill
Dill (chopped) | ||
| Salt Salt | |||
| Pepper Pepper | |||
| Paprika
Paprika (sweet ) |
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Create new shopping listEggplants with chicken thigh fillet
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Method
- Place the eggplants in water and salt, in order to reduce bitterness.
- Heat 150 g of olive oil in a saucepan and sauté the onion.
- Then place the chicken over the onions and sauté both sides before adding salt and pepper.
- Drain the eggplants and place them in a pot.
- Add the chopped tomatoes and the broth.
- Reduce the heat, close the lid and cook for 20 minutes.
- Turn off the heat and add the remaining olive oil and dill.
- Leave it to rest for 10 minutes and then serve.
