- eggplant - 3-4 pieces
- flour - 3 st. spoons
- butter - 4 items. spoons
- milk - 2 cups
- salt - 1 teaspoon
- dill - - To taste
- chicken fillet - 500-600 grams
- red sweet pepper - 2 pieces
- small bulbs - 3 pieces
- garlic - 2-3 teeth
- tomato paste - 2 st. spoons
- sour cream - 150 grams
- paprika - 1 teaspoon
- pepper red hot - - To taste
Preheat the oven to 200 degrees. Whole eggplants are mine and cut the tails. We wrap each vegetable separately in foil and send it to the oven for 45 minutes. While the eggplants are preparing, we are engaged in meat goulash. Chicken fillet cut into small pieces. Fry these pieces in vegetable oil until golden brown. Finely regimen the onions and peppers and fry them until softening. As soon as the meat is browned to a golden color, add 100ml of water, salt, pepper and stew under a closed lid. Now back to the vegetables - add tomato paste and paprika in them, mix, pour 100 ml of water and bring to a boil. Prepared vegetables are added to the meat. If the vegetables do not have enough water - boldly pour in a little and leave to stew on a small fire for about 20 minutes. We take the eggplant from the oven and cool it. Then we remove the skin from the eggplant. We make mashed potatoes with a blender. When the meat is ready, pour sour cream into it, add the chopped cloves of garlic, mix. If the mass is quite liquid, you can add 1 tablespoon of flour and mix. After 5 minutes, turn off the chicken and leave to go. Now we are preparing the milk sauce-the last element of the dish. To do this, in a saucepan, melt the butter, add flour and mix until smooth. By a little pour into the mixture of hot milk, stirring constantly. On a small fire with constant stirring bring the sauce until thick. When the sauce is ready, add salt, dill, and mix everything again. Mix the eggplant puree with the sauce. Spread on a plate of eggplant with sauce, and then on top of the meat. Bon Appetit!
Servings: 3