Chicken pieces with eggplant, tomatoes and spinach
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ingredients
3 pcs chicken breasts olive oil (as needed) 1 pcs onion 5 cloves garlic salt, black pepper ground (to taste) 1 pcs eggplant 4 pcs baby tomatoes baby spinach fresh basil dried crushed broth, water (as needed)
meal
Light lunch or dinner.
1.
Wash the aubergine, cut it and the skin into cubes of about 2 cm. Season well with salt and let it “sweat” in a bowl to get rid of the bitterness. Then rinse under cold running water and pat dry.
2.
Heat the oil in a frying pan, add the finely chopped onion, then the garlic, season with salt and fry until golden brown. Stir in the cubes of drained aubergine, season with pepper and basil, add a little water or stock and simmer for a few minutes.
3.
Finally, add the washed tomatoes cut into moons and rinsed baby spinach leaves. Cover with a lid, remove from the heat and leave to finish cooking.
4.
In a second frying pan, in a little oil, pull the sliced, washed and cleaned chicken breasts. Then season with salt and pepper and fry evenly on all sides until golden brown.
5.
Pour a little boiling water or stock over the fried chicken pieces, drizzle again with oil or add a knob of butter and place in a preheated oven at approx. 200 °C for 8-10 minutes.
6.
Add the cooked chicken to the vegetable mixture with the aubergine and mix lightly. Can be served. Enjoy!
