Chicken and Eggplant Béchamel Casserole
Ingredientes
- 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
Aceite3 Tablespoon
Curry1 Teaspoon
Comino1 Teaspoon
Cilantro molido1 Teaspoon- Salt to taste0
Leche líquida2 Cup
Harina3 Tablespoon- Aceite3 Tablespoon
Huevo1 Egg
Pimienta negra1 Teaspoon- Salt to taste0
Pasos
- 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 minutosHerramientas necesarias:
Sartén - 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 minutos - 3
To make the béchamel, heat oil in a pot, add flour, then milk while stirring quickly until the mixture becomes creamy.
5 minutosHerramientas necesarias:
Olla - 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 minutosHerramientas necesarias:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 minutos
Datos nutricionales
Aceitepor 100gCurrypor 100gCominopor 100gCilantro molidopor 100gLeche líquidapor 100gHarinapor 100gAceitepor 100gHuevopor 100gPimienta negrapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.