Fried eggplant with vegetables and chicken legs

400 g chicken legs

50 ml water

4 potato tuber

2 tomatoes

2 medium eggplant

2 onions

2 bay leaves

1 carrot

? glass milk
what milk to choose? we'll show

4 Art. l. vegetable oil

2 Art. l. wheat flour

1 Art. l. chopped parsley

1 h. l. butter

1 h. l. red pepper

? h. l. cumin

salt

Rinse and peel the eggplant, cut into slices along their narrow, put in a bowl, add salt 1 tsp salt, squeeze in 10 minutes, rinse with water and fry for 3-4 minutes in the oven on a baking sheet.

Coarsely chop the potatoes and carrots, roll in flour and fry for 2-3 minutes in vegetable oil in a frying pan, add the eggplant, reduce the heat to a minimum.

Remove skin from chicken legs, coarsely chopped, roll in flour, fry in a separate pan on both sides by 10 minutes, add to the vegetables, add 50 ml of hot water, milk, add butter and simmer until cooked all.

Before the liquid boil sprinkle fried eggplant with spices and vegetables legs.