Eggplant rolls with chicken

1. 1 Garlic≈ $10.00 per kg 2 g
2. 2 Cream 20%pack 500 ml ≈ $3.00 40 ml
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Chicken breast filletpack 800 g ≈ $7.23 60 g
5. 5 Eggplant≈ $4.33 per kg 150 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the eggplant⁵ lengthwise into thin 5 mm slices, salt them, press with a plate and leave for 30 minutes

2. Rinse the eggplant⁵, press out moisture and pat dry with a towel

3. Place the slices on a baking sheet and dry them in the oven at 200 °C for 10 minutes until soft

4. Run the chicken⁴ fillet through a meat grinder, pour over the cream², mix and refrigerate for 20 minutes

5. Add an egg, crushed garlic¹, salt and pepper, beat with a mixer until thick

6. Place a spoonful of filling on each slice and roll into a roulade

7. Place the roulades seam side down and bake at 200 °C for 20 minutes until the filling is cooked