Eggplant stuffed with chicken and white sauce recipe

Eggplant stuffed with chicken and white sauce recipe
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Eggplants stuffed with meat are a dish very comprehensive and forceful. Meat, vegetables, sauce béchamel and cheese make it a recipe with many nutrients, but also they do a little calorie Salsa carrying. Independent of that, it is a dish full of flavor, texture and color that usually pleasing to all.

Ingredients

  • 3 Eggplant
  • 300 Gr. of meat minced of chicken
  • 1 medium onion
  • 2 cloves of garlic
  • 250 ml of béchamel sauce.
  • Virgin olive oil
  • Salt
  • pepper

Preparation

1 cut the eggplants in half lengthwise and make one deep cuts on the surface of the meat. Then place the halves with the meat side up on a tray suitable for oven, season and check out some oil. Bake Eggplant at 180 ° C for 20 to 2 minutes.

Take out the flesh of the Eggplant helping a knife or a spoon, beware not to break the skin because it will serve as a base. Then well chop the Eggplant pulp and reserve.

2. While Eggplant Roasted prepare filling. Peel and chop the onion and garlic very fine. Put a pan with a little oil to the fire, add the onion and the minced garlic and sauté 5 minutes. Then, add chopped chicken meat, crush it with a fork to separate any large pieces, season and saute until chicken is about to or has lost its pink colour. At this point, incorporates the flesh of the Eggplant to the skillet and let it cook all together 5 minutes, season what is needed.

3. to form the aubergines stuffed with chicken, covers the bases of Eggplant with minced meat and place them on a baking tray. Check over the bechamel sauce and grated cheese, place the tray in the oven and grilling about 3 minutes.

4 serves an Eggplant stuffed with chicken whole sauce per serving, and accompanies the dish with a salad of Arugula, if you like.

Todos quedarán encantados con el resultado.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
Comments are closed.