Eggplant stuffed with chicken and raisins
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INGREDIENTS
- 4 eggplants
- 350 g diced chicken breast
- 100 g seedless raisins
- 1 large onion
- 2 garlic cloves
- 2 ripe tomatoes
- 50 grams of oil
- Salt and parsley
PREPARATION
Cut the eggplants along and empty the pulp. We put it in the jar and grind for 2 sec. speed. 5 (two times). Remove from water and reserve.
Put the eggplant in the varoma container well closed.
Placed in the cup: the garlic and the chopped onion, then set for 3 sec, speed. 5.
Put the butterfly, carefully fit it well, add oil and set for 8 min., speed 1, varoma temperature.
Add the chicken and set for 10 minutes, varoma temperature, speed. 1.
Add the chopped tomatoes and eggplant, then set for 12 min, varoma temperature, speed 1.
Add the salt and parsley, and set for 20 minutes, 100 º, speed. 1, and now place the container varoma on the glass.
Over time we remove the varoma, place the drained eggplant in a baking dish, add the raisins, and mix for 3 seconds, speed 3.
Fill the eggplant with the chicken mixture, raisins and vegetables, and we put in the oven preheated to 180 degrees, about 10 minutes..
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