@SilinaDarina
Difficulty: Medium
8 Serves
0.0
Prep Time
5 min.
Cooking Time
1 h.
Serves
8
Cuisine
Ukrainian
Difficulty
Categories
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About This Recipe
Приготуйте на свято цей ефектний і смачний салат з баклажанами, куркою та грибами. Оригінальне оформлення та неперевершений смак неодмінно сподобається гостям та рідним. Усі інгредієнти чудово поєднуються між собою, роблячи смак страви гармонійним. Волоські горіхи та часник чудово підкреслюють запечені баклажани, додаючи їм пікантності. За бажанням куряче філе можна замінити м'ясом стегна, воно більш соковите. Салат виходить смачним і ситним, обов’язково спробуйте!
Ingredients List
Total Ingredients: 15
Serves:
Chicken parm - 400 g
Eggplant - 3 pcs.
Fresh champignons - 500 g
cherry tomato - 3 pcs.
Shelled walnuts - 50 g
Onion - 2 pcs.
Garlic - 2 clove
Sour cream 25% (classic) - 100 g
Mayonnaise Provencal - 100 g
Salt - 1 tsp.
Ground black pepper - ½ tsp.
Refined sunflower oil - 100 ml
Bay leaf - 1 pcs.
Allspice - 2 pcs.
Fresh parsley - ⅕ bunch
Nutrition Facts
Serves:
🥓
Fat
276г
🍚
Carbohydrates
90г
🥩
Proteins
104г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Wash the chicken fillet and boil it in salted water with bay leaf and allspice for 20 minutes after it comes to a boil. Let the meat cool in the broth to room temperature to keep it juicier.
Step 2
Wash the eggplants and trim the stems. Without peeling the vegetables, slice them into 3-4 mm thick rounds. Using a pastry brush, coat both sides of the eggplant slices with sunflower oil. Arrange the vegetables on a baking sheet lined with parchment paper. Season the eggplant with salt and black ground pepper to taste.
Step 3
Bake the vegetables in a preheated oven at 180 degrees Celsius for 15-20 minutes until tender. Allow the eggplant to cool to room temperature.
Step 4
Wash fresh mushrooms and cut them into small cubes. Place the mushrooms in a pan with heated sunflower oil. Stirring occasionally, sauté the mushrooms over medium heat until all the liquid has evaporated.
Step 5
Peel the onion and dice it into small cubes. Add the vegetables to the mushrooms. Stir and continue to sauté the ingredients together until cooked through. Let the mixture cool to room temperature.
Step 6
Dice the boiled chicken fillet into small cubes and transfer to a deep salad bowl. Add the mushrooms sautéed with onions.
Step 7
Finely chop the walnut kernels in a blender until crumbly, then add them to the rest of the ingredients. Peel the garlic cloves, press them through a garlic press, and add to the salad.
Step 8
Dress the mixture with full-fat sour cream and mayonnaise. Add salt and black ground pepper to taste. Mix until smooth.
Step 9
Arrange eggplant slices on a 26 cm diameter plate, allowing most of them to hang over the edge onto the work surface. Place a glass in the center. Evenly distribute the chicken fillet and mushroom salad around it.
Step 10
Remove the glass. Fold all the eggplant slices towards the center, forming the salad into a wreath shape. Garnish the salad with cherry tomato halves and parsley sprigs.
Step 11
Chill the salad in the refrigerator for 1-2 hours to allow the flavors to meld and deepen. Slice the appetizing and delicious eggplant, chicken fillet, and mushroom salad into individual portions and serve it as a festive dish. Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step