2 medium chicken breasts
3 pounds of eggplants
1 tablespoon full of ginger
1 shellful of olive oil
1 minced garlic clove
1/2 cup of lemon juice for the eggplants
Salt to taste
1 tablespoon of all-purpose flour
2 medium chicken breasts
3 pounds of eggplants
1 tablespoon full of ginger
1 shellful of olive oil
1 minced garlic clove
1/2 cup of lemon juice for the eggplants
Salt to taste
1 tablespoon of all-purpose flour
Wash the eggplants
Cut off the ends and slice into 2-centimeter thick rounds
Soak in seasoned water with salt and reserve
Peel the eggplants, leaving 2-centimeter wide strips of skin
Slice into 2-centimeter thick rounds
Dust with flour and salt
Fry the rounds in hot olive oil until golden brown on both sides
Drain and reserve
Cut the chicken breasts into pieces, place in a pot with the eggplant strips, season with salt, garlic, ginger, and olive oil
Add two large cups of water
Cover and cook, occasionally stirring the chicken pieces
Add more water if needed
Remove from heat when the chicken is tender
Remove the chicken pieces from the pot
Place the eggplant slices in the sauce and add a little water
Cook for a bit
Dilute the flour in lemon juice and add to the sauce
Let it simmer
Cover the chicken pieces with the sauce and the eggplants
