Preparing the egg plant
Place the sliced egg plant onto a piece of kitchen roll and sprinkle with salt, turn after about 15 mins and repeat, rinse well under running cold water to remove all of the salt. ( do this before you begin so it is ready )
Chicken Breast: if using raw chicken place in a lidded saucepan and cook on a very low heat, you do not need to add oil, the chicken will cook in its own juices, use the same method for both frozen and fresh, turning occasionally.
40 gr Carrots
40 gr Broccoli
120 gr Cauliflower
50 gr Egg Plant
30 gr Courgettes
100 gr Mushrooms
40 gr Savoy Cabbage (1 large Leaf)
125 gr Chicken Breast (cooked, skinless and boneless)
5 gr Runny Honey
0.5 tbs Light Soy Sauce.
Bring a large pan of salted water to the boil, add the cabbage leaf and allow to soften for 2-5 mins, remove from water and allow to cool.
Par boil all the vegetables chopped into bite size pieces, except, egg plant, courgette and mushrooms.
Mix together the honey and light soy sauce.
Place the softened cabbage leaf in the center of an oven proof dish and add the chicken breast, pour the honey mix over the chicken and wrap with the cabbage leaf, using a cocktail stick if necessary to hold together.
In a large bowl combine all the vegetables, also chopping the egg plant, courgettes and mushrooms, season with, salt, pepper, mixed herbs and garlic granules to taste, add these to the dish around the chicken.
Cover with foil or lid and cook in the oven for approx 30 mins at 160 degrees until food is piping hot, remove foil/lid and turn up the heat slightly to allow the vegetables to crisp, taking care not to burn the vegetable.
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