Chicken and Eggplant Béchamel Casserole

Zutaten
- 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
Öl3 Tablespoon
Curry1 Teaspoon
Kreuzkümmel1 Teaspoon
Gemahlener Koriander1 Teaspoon- Salt to taste0
Flüssige Milch2 Cup
Mehl3 Tablespoon
Öl3 Tablespoon
Ei1 Egg
Schwarzer Pfeffer1 Teaspoon- Salt to taste0
Schritte
- 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 MinBenötigte Werkzeuge:
Bratpfanne - 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 MinBenötigte Werkzeuge:
Topf - 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 MinBenötigte Werkzeuge:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.
