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
Óleo3 Tablespoon
Curry1 Teaspoon
Cominho1 Teaspoon
Coentro em pó1 Teaspoon- Salt to taste0
Leite líquido2 Cup
Farinha3 Tablespoon- Óleo3 Tablespoon
Ovo1 Egg
Pimenta preta1 Teaspoon- Salt to taste0
Passos
- 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 minutosUtensílios necessários:
Frigideira - 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 minutosUtensílios necessários:
Panela - 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 minutosUtensílios necessários:🍳Baking Dish - 5
Place the dish in the oven for 20 minutes and brown it from the top.
20 minutos
Fatos nutricionais
Óleopor 100gCurrypor 100gCominhopor 100gCoentro em pópor 100gLeite líquidopor 100gFarinhapor 100gÓleopor 100gOvopor 100gPimenta pretapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.