Peel the eggplants variegated. Cut a little with knife lengthwise in the middle. Leave until 10-15 minutes into saltwater. Then drain water and dry with paper towels.
Put vegetable oil into a deep pan. Cook each side of the eggplants in hot oil. Remove and drain on paper towels.
On the other hand, put olive oil into a large pan. Add chopped the onion, garlic and green pepper onto. Cook until 2-3 minutes. Then, add chicken meats. Cook until 5 minutes. Put chopped tomatoes into mini cubes. Cook the chicken mixture until the water dissapears. Finally, add chopped parsley, salt and black pepper. Mix and remove from heat.
Put chicken mixture into the eggplants. Place chicken stuffed eggplant into ovenware. Cook until 10-15 minutes at preheated 180 degree oven lightly.
Put chicken stuffed eggplant on a serving plate and serve hot.
Bon appetite
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