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Battered Fried Eggplant with Ground Chicken

Make a quick, hearty summer eggplant dish!

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Fried eggplant with minced meat in batter
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Fried eggplant with minced meat in batter
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 10 g
Fats 29 % 9 g
Carbohydrates 39 % 12 g
150 kcal
GI: 25 / 0 / 75
    1. Cut the eggplant on a slight diagonal into slices about 1/4 to 1/2 inch thick. 2. Salt the slices, toss, and let them sit for 15 minutes. 3. Add the minced garlic, seasonings, and salt to the ground chicken and mix. 4. Crack the eggs into a bowl, add salt, and beat. 5. Spread about 1 tablespoon of the chicken mixture onto each eggplant slice. 6. Dredge the topped slice in flour, then dip it in the egg. 7. Fry the slice on both sides until cooked through, in well-heated oil in a skillet over low heat. 8. Set the finished slices on paper towels. 9. Serve with vegetables or a salad. Enjoy — and here's to summer!

Caloric content of the products possible in the composition of the dish

  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Minced chicken - 143  kcal/100g

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