- Salad leaves - 80 Grams
- Eggplant - 30 Grams
- Chicken fillet - 50 Grams
- Carrots - 10 Grams
- Parmesan - 10 Grams
- Dried ciabatta - 20 grams (white bread)
- Balsamic vinegar - 10 milliliters
- Olive oil - - To taste
- Salt, pepper - - To taste
- Cherry tomatoes - 5-6 pieces
Prepare all the necessary ingredients. Eggplant washing, dried and cut into cubes of medium size. We pour them in flour. Then cut the chicken into random pieces of medium size. We cut in half the cherry. Cut the salad into a salad bowl, add olive oil, balsamic vinegar, spices and mix well. Pieces of chicken piled in a frying pan, salt, pepper and fry over medium heat until a mouth-watering crust. Fry the eggplants in deep-frying until a beautiful golden crust. Parmesan cut into thin plates. On the plate lay out the salad and pieces of dried bread. Spread the pieces of chicken. Add the rest of the ingredients. We decorate with carrots and serve it to the table. Bon Appetit! :)
Servings: 1