Chicken Hearts with Eggplants and Bacon
An aromatic, hearty and delicious dish. Any meat can be used as a base instead of hearts, however I recommend trying them specifically. It can be served with potatoes, rice or vegetable salad. The specified ingredients are calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- chicken hearts 1 kg
- eggplants 400 g
- bacon 200 g
- onion 150 g
- garlic clove 3-4 clove
- dried herbs 1 tbsp
- sweet ground paprika 1 tbsp
- salt
- pepper
Instructions
Step 1 of 14
Finely chop the onion.
Step 2 of 14
Slice the bacon.
Step 3 of 14
Cut the eggplants into cubes.
Step 4 of 14
Cut the hearts in half, removing fat and blood clots.
Step 5 of 14
Fry the bacon.
Step 6 of 14
Add the onion and fry.
Step 7 of 14
Add the hearts.
Step 8 of 14
Fry for 15 minutes.
Step 9 of 14
Add the eggplants.
Step 10 of 14
Fry for 10 minutes.
Step 11 of 14
Add the garlic, pressed through a garlic press.
Step 12 of 14
Fry for 3 minutes.
Step 13 of 14
Add the paprika and herbs.
Step 14 of 14
Mix and fry for 3 minutes.