Chicken and Eggplant Béchamel Casserole
Ingredienser
- Chicken, boiled and sliced thinly1 Chicken
- Carrots, grated2 Cup
- Cabbage, grated2 Cup
- Bell pepper, sliced thinly2 Cup
- Tomato, sliced1 Cup
- Onion, sliced1 Cup
- Eggplant, cut into wide long slices and fried3 Piece
- Garlic cloves, crushed4 Clove
- Parsley, chopped4 Tablespoon
Olie3 Tablespoon
Karry1 Teaspoon
Spidskommen1 Teaspoon
Stødt koriander1 Teaspoon- Salt to taste0
Flydende mælk2 Cup
Mel3 Tablespoon- Olie3 Tablespoon
Æg1 Egg
Sort peber1 Teaspoon- Salt to taste0
Trin
- 1
In a frying pan over heat, add oil and then the onion, let it soften, then add the garlic and chicken and stir.
5 minNødvendigt udstyr:
Stegepande - 2
Add the bell pepper and stir briefly, then add the carrots and cabbage, followed by the tomatoes, parsley, and finally the salt, curry spices, and coriander with cumin.
5 min - 3
To make the béchamel, heat oil in a pot, add flour, then milk while stirring quickly until the mixture becomes creamy.
5 minNødvendigt udstyr:
Kedel - 4
Prepare a baking dish, place a little béchamel at the bottom, then add a portion of the chicken mixture, layer the fried eggplant on top, then the remaining chicken mixture with vegetables, and finally add the béchamel on top.
5 minNødvendigt udstyr:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 min
Ernæringsfakta
Oliepr. 100gKarrypr. 100gSpidskommenpr. 100gStødt korianderpr. 100gFlydende mælkpr. 100gMelpr. 100gOliepr. 100gÆgpr. 100gSort peberpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.