Here are many ways to prepare eggplant, a vegetable rich, healthy and light, great for dieting because they only provide 20 calories per 100 grams of product (the amount of calories that provide after cooking depends on how to prepare them). The skin is high in fiber, so it is good eaten with the skin, and for this we must choose young and tender parts, as the old ones have skin tougher and need longer to cook.
This dish usually takes a bit of sauce, but to make the recipe lighter, can be eliminated.
- Three eggplants
- 200 g chicken breast
- 150 g onion
- 150 g green pepper
- 1 clove garlic
- 2 ripe tomatoes
- Extra virgin olive oil
- 150 g cheese striped Emmental
Wash well the eggplants, halve it, they make cuts and bake half an hour. The pulp is removed, cut into cubes and reserves, and also reserve the skins.
Catching a frying pan with a little oil to make the sauce. First brown the minced garlic. When it starts to turn brown, add the grated onion, then cut pepper petite and eggplant pulp. Lie is the so Frito, a knife cut chicken meat, diced small, it is a hole in the same pan, and saute the meat. When all is well salter, add the grated tomato, and let it do until it reduces. Season and reserve.
This is a tasty dish and very good to introduce vegetables to children. And if the “little boat” eggplant can roll back the, was camouflaged with a little pasta, and ready. This is how I ate my “big boy”, with nearly 30 years, but in the end, as is the small house is looked after.