Slices of eggplant in oil
Instructions
Cut the chicken breast into strips and blow it up in a pan with oil; remove from heat and transfer it to 1 Bowl with slices of Eggplant thawed and cut into strips.
Season with vinegar, capers, chopped parsley, olive oil, salt, pepper and leave to stand for 15 minutes.
Meanwhile, toast the slices of bread in the oven and then sprinkle the chicken and eggplant.
Ingredients and dosing for 4 persons
- 300 g of chicken breast
- 300 g of frozen grilled aubergines
- 2 tablespoons of capers
- Chopped parsley
- 2 tablespoons of wine vinegar
- Olive oil
- 8 slices bread
- Salt
- Pepper