Eggplant Pesto Puree With Chicken Recipe

Preparation

1. Place chicken pieces ina large bowl,
2. Add vegetable oil, salt and pepper and combine well,
3. Place chickens into a baking dish adn bake in a 200 C degrees preheated oven until tender,
4. Meanwhile place the eggplants and bell peppers directly over the flame of a gas burner or barbecue or under a preheated grill, turning regularly, until completely blackened and soft,
5. Place in a large bowl, cover with a lid or plastic wrap and leave to sweat for 10 minutes,
6. Peel off and discard as much of the blackened skin as you can,
7. Cut the stalks off and chop,
8. Melt butter in a large pan,
9. Add flour and cook for 1-2 mins., constantly stirring,
10. Add chopped eggplants and red peppers and cook for 5 mins.,
11. Add milk slowly and stir fast,
12. Add pesto sauce, salt and pepper and cook for another 2 mins. and remove from heat,
13. Serve chicken on top.