- Eggplant - 2 pieces
- Potatoes - 7 pieces
- Pieces of chicken breast - 8 pieces (approximately 150-200 g)
- Bulgarian pepper - 2 pieces (red)
- Onions - 2 Pieces (medium size)
- Garlic - 4 Teeth
- Lemon juice - 1 st. a spoon
- Dill - - To taste
- Vegetable oil - - To taste
First, we prepare the eggplant. To do this, cut them into cubes and soak for 15 minutes in salted water. At this time, fry the diced potatoes until cooked. Then put it in a separate bowl. Next, in the same pan fry the onions to transparency and add the chicken meat. In the frying pan you can add art. a spoonful of sour cream to make a light sauce. When the chicken is completely ready, we will shift it into a separate bowl. Then put the eggplants washed from salted water, chopped Bulgarian pepper and squeezed garlic into a frying pan. Vegetables are fried, constantly mixing. While the vegetables are fried, we mix potatoes and chicken in a salad bowl. Then add the ready-made vegetables to the salad bowl. Sprinkle with dill and add spices to taste. Sprinkle with lemon juice and cover with a lid. Give the dish to brew for 5 minutes and can be served.
Servings: 3-4