Eggplant Chicken Dumplings and Red-Green Sauce
Instructions
Sear in pan cut eggplants into slices.
Chop the onion and sauté chicken, salt and pepper.
Put the Eggplant and chicken in bacon, close to tying with a bag of celery.
Blend the Basil with water.
Serve with basil sauce.
Ingredients and dosing for 4 persons
- 200 g of minced chicken
- 1 eggplant
- 1 onion
- 1 costa of celery
- 20 cl of tomato sauce
- 4 slices of pancetta
- 1 bunch of basil
- 20 cl of water
- Olive oil extra virgin
- Salt
- Pepper