- 1 clove garlic (4cal)
- 50 gr mushrooms (7 cal)
- 4 gr salt (2 cal)
- 1 onion (25cal)
- 4 green peppers (116 cal)
- 00 g cubed chicken (500 cal)
- 1 tomatoe (33 cal)
- 4 medium aubergines (216 cal)
- 250 ml cream (750 cal)
- 250 ml chicken stock (200 cal)
- 50 gr flour (182 cal)
- 125 ml olive oil (1157cal)
Cooking time : 20 minutes
Cooking method : Over stove and in stove
Preparation time : 10 minutes
artially peel the aubergines by removing three or four strips lengthways,
sprinkle with plenty of salt and set aside.
Saute the chicken in 25 ml of olive oil, with finely chopped onion and garlic.
Add the diced mushrooms and centre of the tomatoe.
Sprinkle the flour and stir.
Add the chicken stock, salt and cream and cook over a low heat for 10 minutes.
Wash the salted aubergines in plenty of water and fry in hot olive until softened.
Arrange in an oven dish and with a spoon point make a split down the centres.
Fill the chicken mixture into the splits.
Cut the remainder of the tomato into crescents and arrange decoratively on top
with the peppers.
Pour any remaining juice from the chicken mixture over and bake for 10 minutes.
SKYLIFE ARALIK / OCTOBER 1999