Chicken soup with eggplant

Chicken soup with eggplant

Ingredients

• 1200 ml water
• 150-200 chicken meat (I had a fillet)
• 2 small eggplants
• 1 onion
• 3 tbsp. tablespoons of flour
• 1 tsp ginger root
• 8-10 Art. tablespoons of Oleina oil
• 1 tsp butter
• Some fresh parsley
• Salt to taste.

Directions

1. We prepare products.
2. Cut the chicken fillet, eggplant and onion into cubes.
3. Put chicken in boiling water, salt and cook.
4. In a dry frying pan, fry the flour until light beige. Cool and dilute with water to the consistency of sour cream.
5. Rub the ginger on a grater.
6. In a frying pan, fry the onions in a mixture of sunflower and butter, add eggplants to it and fry over high heat.
7. We send eggplants, flour mass, a handful of chopped parsley, ginger to the soup. Cook for another three minutes and can be served.
8. I advise you to serve with croutons spread with adjika, tomato paste with garlic or sun-dried tomatoes.