Chicken with eggplant
5 servings
35 minutes
Chicken with eggplants is a refined dish of Italian cuisine that embodies the harmony of flavors and textures. Tender chicken meat infused with the aroma of white wine and tomato paste acquires a rich taste with a slight tanginess. Eggplants fried to a golden crust add softness and velvetiness. Baked tomatoes with garlic and potato nuts complement the dish, creating a contrast of crispy and tender consistency. This dish is perfect for family dinners and festive gatherings, bringing the warmth of Mediterranean cuisine and highlighting the richness of its traditions. It not only delights the eye with its vibrant colors but also captivates with a rich bouquet of flavors.
1
Fry portioned pieces of chicken in vegetable oil, add white wine and broth, add tomato paste to get a pink sauce, season with salt, add greens, and simmer until cooked.
- Poussin (young chicken): 1 kg
- Vegetable oil: 80 ml
- Dry white wine: 120 ml
- Tomato paste: 20 g
- Parsley: 15 g
- Salt: to taste
2
Peel the eggplants, slice them into rounds, salt them, coat in flour, and fry.
- Eggplant: 550 g
- Salt: to taste
- Wheat flour: 30 g
- Vegetable oil: 80 ml
3
Fry finely chopped tomatoes and add garlic. Fry the potato scooped out in the shape of nuts. Use equal parts of butter and vegetable oil for frying.
- Tomatoes: 150 g
- Garlic: 15 g
- Potato: 750 g
- Butter: 80 g
- Vegetable oil: 80 ml
4
Drizzle the prepared chicken pieces with the sauce they were stewed in. Arrange the eggplants around the meat, placing the fried tomatoes on top, and place potato bouquets on both sides. A salad of your choice can be served separately.
- Salt: to taste
