Eggplant Stuffed with Chicken and Honey

Name: Eggplant Stuffed with Chicken and Honey
Yield: 4
Ingredients: 4 eggplants, each about 250g; juice of 1 lime; 1 tablespoon honey; to taste salt; For the filling; 1/2 kg chicken breast; 3 tablespoons olive oil; 2 tablespoons cornstarch; 1/2 cup hot water; 6 tablespoons dry white wine; 1 tablespoon mustard; 1 tablespoon honey; to taste salt and black pepper; For covering; 2 tablespoons honey; 2 tablespoons breadcrumbs

1
4 eggplants, each about 250g
2
juice of 1 lime
3
1 tablespoon honey
4
to taste salt
5
For the filling
6
1/2 kg chicken breast
7
3 tablespoons olive oil
8
2 tablespoons cornstarch
9
1/2 cup hot water
10
6 tablespoons dry white wine
11
1 tablespoon mustard
12
1 tablespoon honey
13
to taste salt and black pepper
14
For covering
15
2 tablespoons honey
16
2 tablespoons breadcrumbs

Ingredients

1
4 eggplants, each about 250g
2
juice of 1 lime
3
1 tablespoon honey
4
to taste salt
5
For the filling
6
1/2 kg chicken breast
7
3 tablespoons olive oil
8
2 tablespoons cornstarch
9
1/2 cup hot water
10
6 tablespoons dry white wine
11
1 tablespoon mustard
12
1 tablespoon honey
13
to taste salt and black pepper
14
For covering
15
2 tablespoons honey
16
2 tablespoons breadcrumbs

Directions

1
Cut the eggplants in half lengthwise
2
Remove some of the pulp
3
Soak the inside with lime juice and honey
4
Season with salt and cook for 5-10 minutes in a little water
5
Cut the chicken breast into thin strips and fry them in hot olive oil for a few minutes
6
Dust with cornstarch and let it brown for another 5 minutes
7
Combine the hot water, white wine, honey, salt, black pepper, and mustard
8
Mix well and let it cook for a few minutes
9
Stuff the eggplants with this mixture
10
Soak the remaining 2 tablespoons of honey in salted breadcrumbs
11
Put it in a preheated oven at 200°C (400°F) for about 20 minutes
12
Serve in quarters.