Minced Chicken And Eggplant Recipes

Steps:

• Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
• Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
• Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
• Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
• Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
• Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
• Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
• Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
• Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
• Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
• Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.

Steps:

• Sprinkle salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes.
• Cook and stir chicken, garlic, and soy sauce together in a large skillet over medium heat until the chicken is nearly cooked through, 7 to 10 minutes.
• Stir mushrooms and black pepper into the chicken mixture; continue cooking until the mushrooms brown, 2 to 3 minutes.
• Heat canola oil in a separate skillet over medium heat. Cook eggplant in hot canola oil until lightly browned; add to skillet with the chicken.
• Stir spinach through the chicken and eggplant mixture; cook and stir until the spinach wilts, 2 to 3 minutes.

Steps:

• Prepare eggplant. Cut into large cubes, salt over colander to remove bitterness (at least 15 minutes).Put into top half of steamer, steam until tender and translucent, about fifteen minutes.
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• Make sauce. Add all listed ingredients and mix with fork until corn starch dissolved. Set aside.
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• Heat coconut oil in large saucepan. Saute half the garlic in coconut oil. Add minced chicken, cooking until light brown. Salt and pepper to taste. Remove chicken from pan and set aside.
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• Add olive oil to pan. Saute remaining two cloves garlic. 
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• Add steamed eggplant, stirring briskly to avoid sticking. Add beef or chicken broth to pan. Add green onions, and add back cooked minced chicken.
. Pour prepared sauce over mixture, cook about two minutes until sauce thickens and eggplant begins to fall apart. Serve over steamed rice.
• Ingredient Notes:.
• Tamari Ginger Sauce:.
• I use Whole Foods Ginger Tamari sauce as a shortcut for first three ingredients. It is in the refrigerator case of produce section.
• Minced Chicken:.
• I use my Vitamix to mince chicken by covering breasts with water, then using Variable speed 4 for about 30 seconds to mince, and drain water. Don't use packaged ground chicken, the right consistency of the chicken is the essence of the dish. If you don't have a strong blender, then ask the people at the meat counter to mince.
• Coconut Oil:.
• Coconut oil is available at most markets and health food stores. This is one of the keys to getting the right taste. Don't confuse with the more widely used coconut milk.

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Steps:

• Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
• Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
• Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
• Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.