Spaghetti With Chicken And Eggplants

Spaghetti With Chicken

Ingredients/ Preparation

  • 100 grams spaghetti
  • 2 (150 grams each) boneless chicken breasts
  • 4 – 5 small eggplants (brinjals)
  • Salt to taste
  • 6 tablespoons oil
  • 1 tablespoon mustard paste
  • 3 medium sized tomatoes
  • 2 green capsicums, cut into thin strips
  •   3 – 4 garlic cloves , chopped
  • ¼ cup tomato ketchup
  • 5 – 6 black peppercorns, crushed
  • 1 teaspoon crushed red chillies
  • 3 tablespoons fresh parsley , finely chopped
  • 1 teaspoon butter
  • ¾ cup grated cheese

Recipes/ Procedure

  • In a large pan, boil spaghetti in three cups of salted water with one tablespoon of oil, till nearly cooked (aldente). Drain, stir in one tablespoon of oil and spread on a plate to cool.
  • Pat the chicken dry and cut into quarter – inch by one – and – a – half – inch long stripes. Marinate the chicken in mustard paste for about fifteen to twenty minutes.
  • Cut eggplants into thin round slices and soak in cold salted water for ten minutes. Drain and pat dry.
  • Blanch tomatoes in two cups of boiling water for two to three minutes. Peel, remove seeds and chop roughly to make tomato concasse.
  • Preheat oven to 160C
  • Heat two tablespoons of oil in a frying pan and sauté the chicken. Stir in the capsicum strips.
  • Heat one tablespoon of oil in a separate frying pan; add garlic and sauté for a few seconds. Add tomato concasse and tomato ketchup and mix well. Add salt, one – third of the crushed black peppercorns and one tablespoon of chopped parsley.
  • Gently, but thoroughly, mix cooked spaghetti into the sauce. Remove from heat and set aside.
  • Heat the remaining oil in a separate frying pan; add eggplants and cook on low heat. Stir in salt, one – third of the peppercorns, half a teaspoon of crushed red chillies and half a tablespoon of parsley. Turn the slices over and season with salt, remaining peppercorns, remaining crushed red chillies and half a tablespoon of parsley.
  • Grease the base and sides of a baking dish with butter. Arrange the cooked chicken and capsicum at the bottom of the dish. Spread spaghetti over the chicken.
  • Cover the spaghetti with the eggplant. Sprinkle grated cheese and the remaining chopped parsley over the eggplant.
  • Cook in the preheated oven for ten to fifteen minutes and serve hot.

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