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Chicken and brinjal salad

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 10
Servings 4
Time 40 min


  • 1
    large aubergine
  • salt
  • 60
    olive oil
  • 1
    onion, sliced
  • 2
    green peppers, sliced
  • salt and freshly ground black pepper
  • 2
    dried sweet basil
  • 500
    tomatoes, skinned and quartered
  • 5
    deboned, skinned chicken breasts, fried or boiled
  • 45
    French dressing


10 min
Slice brinjal and score the surface of each slice. Cut each slice in half. Sprinkle with salt and set aside for half an hour, then drain. Heat the oil and fry the brinjal on both sides, add onion and cook until soft. Add green peppers, seasoning and basil and cook for a few minutes until brinjal is soft. Increase heat, add tomatoes and cook for 1 minute. Remove from heat. Cut the chicken breasts into cubes and add to the other ingredients. Set aside to cool. Transfer to a serving dish and pour over the French dressing.

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