Preparation time
30 min
Cooking time
24 min
Portion size
230 g
Season
Spring
List of ingredients
½ tsp lemon juice
170 g of eggplant
30g of chicken breast
25g of pasta
2 pinches of curry
½ tsp olive oil
Age
4 to 6 months
Step by step
Start by marinating your chicken for at least 15 minutes in a marinade made with 1/2 teaspoon of lemon juice and a pinch of curry powder. Cut the chicken breast into small pieces and marinate it in this mixture. You can add a little water if you want to increase the volume of the marinade.
Put the (small) pasta in the rice cooker with 45 ml of water.
Fill the water water tank to level 3 and start cooking.
Wash the eggplant, remove the stem and leaves, and cut it into small 1cm cubes.
At the end of cooking, remove the rice cooker from the steamer basket.
Place the eggplant in the steamer basket.
Place the chicken breast in the steamer basket.
Fill the water water tank to level 3 and start cooking.
Reserve the cooking juices.
Put the cooked food of the basket into the bowl.
Pour the olive oil into the bowl.
Place the pasta in the bowl.
Add some of the cooking juices depending on the desired texture.
Mix the cooked food of the bowl.
