Chicken and Eggplant Béchamel Casserole
Ingrédients
- 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
Huile3 Tablespoon
Curry1 Teaspoon
Cumin1 Teaspoon
Coriandre moulue1 Teaspoon- Salt to taste0
Lait liquide2 Cup
Farine3 Tablespoon- Huile3 Tablespoon
Œuf1 Egg
Poivre noir1 Teaspoon- Salt to taste0
Mesures
- 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 minutesMatériel requis:
Poêle à frire - 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 minutes - 3
To make the béchamel, heat oil in a pot, add flour, then milk while stirring quickly until the mixture becomes creamy.
5 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 minutes
Faits nutritionnels
Huilepour 100gCurrypour 100gCuminpour 100gCoriandre mouluepour 100gLait liquidepour 100gFarinepour 100gHuilepour 100gŒufpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.