In Romanian: Pui cu vinete



  1. Cut the eggplants in quarters, lengthwise, and then halve each quarter.
  2. salt and let sit for at least a half hour.
  3. Then slightly squeeze each piece, dredge with flour and fry in oil.
  4. Saute the chicken pieces, covered, in a tablespoon of oil.
  5. Add the grated onion and 2 – 3 tablespoons of water.
  6. Arrange the eggplant pieces over the chicken, add the parsley, cover and let boil, at low heat, for 10–15 minutes.
  7. Then move the pan to the oven and let it bake until ready.

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