English (UK)
English (UK)
Stuffed aubergine with Beef Jerkey chicken thigh fillet
Using Hela Spice Mix Beef Jerkey as a seasoning.
for 4 persons
Ingredients
60 g Hela Herb Mix Beef Jerkey
60 g Hela Yoghurt-Fine Herb Dressing
360 g chicken skin fillet
4 tbsp olive oil
2 red onions
3 stalks of spring onion
200 g cherry tomatoes
4 aubergines
200 g couscous
2 sprigs of mint
60 g pomegranate seeds
Preparation
Preheat the oven to 180C. Cut the chicken skin fillet into strips and marinate with the Hela Herb Mix Beef Jerkey and 2 tbsp olive oil. Peel and finely chop the red onions. Cut the spring onion into rings and halve the cherry tomatoes.
Place the aubergines on a baking tray lined with baking paper, spread the rest of the olive oil on top and place in the preheated oven for 20 minutes.
Cook the couscous. Rinse it cold and season with salt and pepper. Then mix in the mint leaves, pomegranate seeds, green olives and cherry tomatoes to make a salad.
Fry the marinated chicken thigh together with the red onion and spring onion. Add the tomato sauce and fry for another 5 minutes. Slice open the aubergines and fill with the Beef Jerkey chicken thigh fillet.
Serve the stuffed aubergine with the couscous salad and the Hela Yoghurt-Fine Herb Dressing.
