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Asian · Main dishes
Turkish Chicken with Eggplant
A juicy chicken and vegetable stew that pairs wonderfully with side dishes or fresh bread.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplants and bell peppers into long strips.
2
To remove any bitterness, soak the eggplants in salted water for 15–20 minutes.
3
Lightly pan-fry the eggplants and peppers.
4
In a pot or deep skillet, sear the meat until the liquids evaporate.
5
Add the chopped onions and sauté until soft.
6
Stir in the tomato paste and cook briefly.
7
Add the chopped tomatoes.
8
Return the eggplants and peppers to the pan, then season with salt and pepper.
9
Cover and simmer on low heat until fully cooked.
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