Description Edit

In Romanian: Pui cu vinete

Ingredients Edit

Directions Edit

  1. Cut the eggplants in quarters, lengthwise, and then halve each quarter.
  2. Salt and let sit for at least a half hour.
  3. Then slightly squeeze each piece, dredge with flour and fry in oil.
  4. Sauté the chicken pieces, covered, in a tablespoon of oil.
  5. Add the grated onion and 2 – 3 tablespoons of water.
  6. Arrange the eggplant pieces over the chicken, add the parsley, cover and let boil, at low heat, for 10 – 15 minutes.
  7. Then move the pan to the oven and let it bake until ready.
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