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peel the thighs and eggplant and dry with a clean napkin.
the meatballs are cut in half, seasoned with salt, pepper and thyme and browned in oil. Cut the eggplant into cubes, sprinkle with salt and leave for 15 minutes then rinse under running cold water and allow to drain. -a saucepan put the olive oil and the sliced garlic then add the eggplant and cook until it absorbs all the oil. Then pour the chicken soup, season with salt and pepper and leave on the fire until the eggplant softens and the sauce decreases.
serve the chicken with eggplant and pickles.