Warm salad with eggplant and chicken

Name: Warm salad with eggplant and chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 1 pcs chicken breast; 2 pcs eggplant; 1 pcs onion; 1 pcs carrot; 2 pcs garlic; 3 tbsp frying oil; to taste salt; 1 tbsp sesame seeds; 2 tbsp soy sauce; 1 tsp balsamic sauce

Warm salad made of eggplant and chicken breast with vegetables and sauce.

Total: 35 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 450
Protein: 35 g
Fat: 25 g
Carbs: 20 g

Ingredients

for 2 servings

chicken breast1 pcs
eggplant2 pcs
onion1 pcs
carrot1 pcs
garlic2 pcs
frying oil3 tbsp
saltto taste
sesame seeds1 tbsp
soy sauce2 tbsp
balsamic sauce1 tsp

Method

7 steps

Cut the chicken breast into small pieces. Dice the eggplant, salt it and leave for 10 minutes, then rinse and squeeze out excess moisture.
Cut the onion into half-rings, grate the carrot on a coarse grater or cut into thin strips.
Finely chop the garlic or press it.
Heat the frying oil in a pan. Sauté the onion until translucent, add the carrot and fry for another 5 minutes.
Add the eggplant and chicken breast to the vegetables. Fry, stirring, until the chicken is cooked and the eggplant is soft (about 10-15 minutes).
Add the garlic, soy sauce, balsamic sauce, sesame seeds and salt to taste. Stir and cook for another 1-2 minutes.
Serve the salad warm.