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Mashed eggplant stew meat

  • eggplant - 3-4 pieces
  • flour - 3 tablespoons.spoon
  • butter - 4 tbsp.spoon
  • milk - 2 cups
  • salt - 1 teaspoon dill
  • - - The taste
  • chicken - 500-600 gram
  • red sweet pepper - 2 pieces
  • small onions - 3 pieces
  • garlic - 2-3 cloves
  • tomato paste - 2 tbsp.
  • spoon sour cream - 150 grams
  • paprika - 1 teaspoon red pepper
  • sharp - - The taste

Instructions Preheat oven to 200 degrees.Whole eggplants and cut my ponytail.Wrap each vegetable separately in foil and send it in the oven for 45 minutes While preparing eggplant, beef goulash deal.Chicken fillet cut into small pieces.Fry the pieces in vegetable oil until golden brown.Finely mode onion and pepper and fry them until softening.Once the meat fry until golden brown, add 100 ml of water, salt, pepper and simmer under the lid closed.Now we go back to the vegetables - they add tomato paste and paprika, stir, pour 100 ml of water and bring to a boil.Add the prepared vegetables to meat.If vegetables are not enough water - safely po

ur a little and leave the stew on low heat for 20 minutes We get the eggplant from the oven and allowed to cool.Then remove the skin from the eggplant.Make of them using a blender puree.When the meat is ready, pour it into the cream, add the crushed garlic cloves, mix.If the mass becomes quite liquid, you can add 1 tbsp flour and mix.After 5 minutes, turn off the chicken and reserve reach.Now prepare the milk sauce dishes -Update element.To do this in a saucepan melt the butter, add flour and stir until smooth.In a little pour in hot milk mixture, stirring constantly.On low heat with constant stirring until the sauce thickens we lead.When the sauce is ready, add to it salt, dill and again all mix well.Mix the mashed eggplant with sauce.Spread on a plate of eggplant with sauce and then top the meat.Bon Appetit!

Servings: 3