DİKKAT BU YEMEK LEZZET BOMBASI📍Tavuklu Patlıcan Kebabı*

📍TAVUKLU PATLICAN KEBABI📍

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Ben Selvi,73 doğumluyum, Evliyim, 91/94/96 doğumlu 3 prensesin Annesiyim,Almanyada yaşıyorum .
13 yıl Satış görevlisi olarak çalıştım.
30 yıllık Mutfak Sevgimi ve Tecrubemi , Patisserie kurslarından aldığım  eğitimler eşliğinde Sizlere Sunuyorum…
7 yıl önce  instagram hesabımdan (@masmavi3_mutfakta) başlayan Mutfak maceramiza   19.10.2016 tarihinden itibaren Youtube ile birlikte devam etmekten Mutluyum.
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Welcome to Masmavi3Mutfakta, my dear friends. Today, I have a recipe so delicious you’ll lick your fingers. It’s incredibly easy. I’ll get started right away. Enjoy! For this recipe, I’ve already washed and prepared the vegetables. Now, my dear friends, adjust the ingredients according to your family size. For example, I’d say there are six eggplants here, but there are three small and three large ones. I recommend you eyeball it. We have two capia peppers. I’m starting by dicing them. Let’s dice all our ingredients and place them on our baking sheet. So, grab your baking sheet. We had 45 green peppers. I diced them as well. I think it’s called a jalapeño. Hot pepper. I’m diced that, but that’s optional. You can leave it out. But if it’s a little spicy, these tray kebabs are incredibly delicious. And in this recipe, I’m using six small eggplants. As I mentioned earlier, you can also use three large eggplants. Please always wash the eggplants beforehand. After washing, I cut off the top. I prepare them by cutting them occasionally, like pajamas. I quarter them down the middle and then dice them again. By the way, let me clarify, my dear friends. We don’t soak the eggplants in salt water. This is how I’ll use them. If you have that question, don’t dwell on it. Why do you soak them in salt water? To remove the bitterness or the black color? But it’s not necessary in this recipe. You can slice them like this and add them to your baking dish. You can also use a pyrex dish. I use a copper baking dish. You know, copper-cooked dishes taste so delicious . I prepared all the eggplants by dicing them in the same way. I’ll use chicken as the meat in this recipe, but it’s also called thigh cutlets. This is how a butcher slices them. I removed the skin from the surface. You can leave it alone. Then, I dice them again. Why did I remove the skin? Well, I don’t know, but you know by now that I usually remove the skin in these kinds of dishes so it doesn’t get too greasy and we can consume healthy fats. I used 700 grams of chicken thighs . This again depends on your family, your tastes, and your palate; you can use 1 kilo or half a kilo; it doesn’t matter. I ‘ll include the ingredients list in the description anyway . After chopping all the chicken, we have about 10 cloves of garlic. We’re not chopping onions for this recipe, my friends. We’ll just chop the garlic. I don’t think onions complement some plated dishes. They add a very subtle flavor. We’ll only use garlic in this recipe. We’ve finished chopping. Now let’s move on to the stove. Pour half a cup of extra virgin olive oil into the pan. Add 1 tablespoon of tomato paste, 1.5 teaspoons of salt, 1 teaspoon of hot red pepper flakes, and 1 teaspoon of black pepper . Sauté well. This is very important. The tomato paste needs to be browned in small pieces. See, it looks like a ball now. You need to mash it completely and bring it to a uniform consistency. I’ll show you that now. Because some things are hard to describe. Look, get it this way. This process is also very important when making pasta with tomato paste. What is this? We’re removing the sourness from the tomato paste. We’re frying it thoroughly. At this stage, add one cup of tomato puree. Canned is also fine. I used canned, but you can also peel and puree fresh tomatoes. We’ve also added one cup of tomato puree. Let’s mix well again. Now, my friends, I call it the flavor booster again. We have garlic. Let’s add four cloves of chopped garlic. Mix well. The garlic’s aroma is enough to reach your nose. I’d say a few seconds . You can remove it from the heat. We have a wonderful sauce ready. This sauce will add a tremendous flavor to your dish, or rather, a delicious sauce. We’ve prepared our sauce. Now, let’s pour it over the vegetables we’ve chopped and prepared earlier and mix well. Since it’s boiling right now, I stirred it with a spoon first. Once it has cooled, mix it well with your hands. This way, the sauce will be everywhere. In fact, this In traditional kebabs, the tomato sauce usually melts and spills. That way, your dish won’t be flavorful. You know how you sometimes think your food isn’t delicious? These sautéing steps, the ordering, and the ingredients you add are crucial tips for achieving delicious flavor. Once the dish has cooled a bit, I mix it well by hand. Make sure the chicken, vegetables, and eggplant are all well coated in the sauce. I won’t add any water to my recipe, my friends. I’ll let the vegetables cook in their own juices. I’ll give you another tip in a moment . Of course , since all of our vegetables are hormone-rich, we don’t know how much water they’ll release. Now, smooth the surface by pressing it down gently with your hand. It looks beautiful even like this. It even smelled wonderful while I was making it. And I wipe the edges with a kitchen napkin because those edges burn during cooking, making it very difficult to clean. Now, we’ve prepared our baking sheet. Wet a piece of wax paper under the tap for a bit. Press it down firmly with our hands. This way, it will hold its shape much easier. Let’s cover this nicely on the baking sheet. The purpose of this is to allow the vegetables to release their juices through the steam. It’s easy, but it adds a nice touch to your dish. And I’ve completely covered the surface. Our dish is ready to go in the oven. Preheat the oven to 220 degrees Celsius (420 degrees Fahrenheit). I baked it for 40 minutes at 220 degrees Celsius (420 degrees Fahrenheit). After 40 minutes, remove the parchment paper. Now, at this stage, my dear friends, check. Do your vegetables have enough juice? Do you want more juice? Look, I checked with a spoon like this. I just took a look. It released its juices very well, very nicely. So, I didn’t add any extra water . You can add a glass of hot water at this stage if you like . I cooked it again for another 20 or 25 minutes at 220 degrees Celsius (420 degrees Fahrenheit), uncovered. Our dish, cooked for a total of one hour, is ready to serve. So, my dear friends, make this dish . Please let me know in the comments. You’re probably wondering how such an easy, delicious dish could be possible, but I absolutely adore eggplant. Look at the eggplant, chicken, and peppers! The lime and lime were cooked like this, like a delight. I immediately jumped into the texture test with great pleasure. Of course, the colorful dish looks lovely too. I hope you can guess how delicious it is. You can make it with rice pilaf or serve it with tzatziki . Look, my dear friends, we cooked it for an hour. Our chicken was cooked to perfection. I didn’t add any water. I leave that entirely to your discretion. Because, because I didn’t add any water, it tasted so delicious . I’ll show you in detail. I’ve explained every detail as best I could . I hope you enjoyed it too. To those who will be making it, I wish you bon appetit and good health. I hope to see you in my new recipes. Goodbye.

KAYNAK