Stuffed Eggplant Rolls

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 ≈ $1.89 1 pcs
4. 4 Chicken breast filletpack 800 g ≈ $7.36 60 g
5. 5 Eggplant≈ $4.33 per kg 150 g
6. 6 Mayonnaise 4 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

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

Method

1. Slice eggplant⁵ into long strips

2. Season with salt, place in a bowl, weigh down with a plate, and let sit for 30 minutes

3. Rinse eggplant⁵, drain, and pat dry with a towel

4. Finely mince chicken⁴ breast

5. Mix minced chicken⁴ with sour cream², stir, and refrigerate for 20 minutes

6. Add an egg, a pinch of salt, and black pepper, then beat until thick

7. Arrange eggplant⁵ strips on a baking tray, place in a preheated oven at 200°F (95°C), and par-bake for 20 minutes