We suggest making eggplant rolls with rice and chicken. You will get not only a hot appetizer, but also a full-fledged hearty dish that you can eat for dinner.
- 2 pieces of large eggplant;
- 400 grams of minced chicken;
- 0.5 grams of rice;
- carrots and onions – 1 each;
- 3 tomatoes;
- 300 ml of vegetable broth;
- 3 tablespoons of vegetable oil;
- salt and pepper to taste;
- fresh parsley for garnish.
Pre-washed rice must be boiled until half cooked. Allow excess liquid to drain through a colander, then rinse it in cold water.
Prepare the eggplant. To do this, cut them lengthwise and cut into thin slices about 3-5 mm thick. Transfer to a deep bowl and pour boiling water over. Eggplants should be in the water for ten minutes, so that during this time they have time to soften.
Fry the onions and carrots, and then divide them into two parts. Add minced chicken to the first, season with spices and mix. Add chopped tomatoes to the second part and pour in vegetable broth or boiling water. Season lightly and simmer over low heat for about five minutes.
Prepare a greased ovenproof dish. Place prepared rolls in it and pour over them with broth-based sauce. Bake in an oven preheated to 180 ° C for forty to fifty minutes. Serve garnished with parsley leaves.