Chicken Hearts in Eggplant

1. 1 Chicken heartspack 500 g ≈ $2.50 250 g
2. 2 Eggplant≈ $4.33 per kg 60 g
3. 3 Button mushrooms≈ $7.50 per kg 125 g
4. 4 Apples≈ $3.50 per kg 40 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Olivespack 300 g ≈ $3.00 100 g
7. 7 Cilantropack 50 g ≈ $1.20 30 g
8. 8 Dillpack 50 g ≈ $1.80 5 g

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

Method

1. Chop all ingredients as needed

2. Sauté the mushrooms until tender

3. Cook the onion⁵ until golden

4. Mix the mushrooms, onion⁵, olives⁶, herbs, and diced apples⁴

5. Pan-fry the eggplant² slices on medium heat for 15–20 minutes

6. Sear the halved chicken¹ hearts until browned

7. Combine the eggplant² and chicken¹ hearts with the mushroom-onion⁵-olive⁶-herb-apple⁴ mixture