Stew eggplant with chicken meat for 40 minutes . Stew eggplant with pork for 50 minutes .
How to stew eggplant with chicken
Products
Eggplant – 1.5 kilograms
Chicken fillet – 1.2 kilograms
Onions – 400 grams
Sour cream – 250 milliliters
Processed cheese – 200 grams
Vegetable oil – 80 milliliters (4 tablespoons)
Salt – 1.5 teaspoons
Ground paprika – 1 tablespoon spoon
Red hot pepper and black ground pepper – to taste
How to stew eggplant with chicken
Peel the onion from the husk and chop finely. Wash the chicken fillet, cut into pieces with a side of 2 centimeters. Wash the eggplants, cut off the ends and remove the skin, cut them into slices 1 cm thick. Grate 200 grams of processed cheese on a coarse grater. Pour 2 tablespoons of oil into a deep frying pan, add the onion and fry it until light golden brown. Next, add the chopped chicken fillet, increase the heat to high, add 1 more tablespoon of oil and fry for 3 minutes, stirring occasionally. After reducing the heat to a minimum, cover the pan with a lid and simmer for another 10 minutes. Then put the chopped eggplants into the pan, mix, add 1 tablespoon of oil and simmer for another 5 minutes. After adding grated processed cheese and 250 milliliters of sour cream, salt and pepper. Add a tablespoon of ground paprika.
Serve stewed eggplant with chicken with boiled or fried potatoes, buckwheat or pasta.
How to stew eggplant with pork
Pork
pulp – 500 grams
Eggplant – 3 pieces
Onion – 2 onions
Tomatoes – 2 pieces
Bulgarian pepper – 2 pieces
Vegetable oil – 6 tablespoons
Salt and pepper – to taste
Sugar – 1 teaspoon
Fresh dill – 1 bunch
How to stew eggplants with pork
Wash the pork, dry it with a towel and cut into small cubes with a side of 2 centimeters. Take a deep frying pan, pour in 3 tablespoons of vegetable oil, put the chopped pork and fry for 10 minutes, stirring constantly. 2 onions peeled, cut into half rings and put to the pork. Stir and fry over low heat until the onion is light golden. Scald the tomatoes with boiling water, remove the skin and grate on a fine grater in mashed potatoes. Wash the eggplant, cut off the ends, peel. Cut into large strips and add to the pork, pour in 3 tablespoons of vegetable oil and fry for 5 minutes. Wash the bell pepper, remove the core, remove the seeds and cut into strips. Add to eggplant with pork and fry for another 5 minutes, stirring constantly. Then add tomato puree, a teaspoon of sugar, salt and pepper to the pan. Mix everything well, increase the heat and wait for the mass to boil. After boiling, reduce the heat to a minimum and simmer for another 3 minutes. After turning off the heat, cover with a lid and let the dish brew for 10 minutes. Dill wash, dry and finely chop. Serve the finished dish sprinkled with chopped dill on top with a side dish of mashed potatoes or as an independent dish.