Chicken ventricles should be processed and washed.
Put to cook for 40-60 minutes-depends on the ventricles, I had soft ones in 50 minutes.
Cut the eggplant and put it in the microwave for 5 minutes or cut it and boil it slightly.
Chop the onion and carrot.
In a preheated frying pan with vegetable oil, fry the onion and carrots.
Add the eggplant and fry.
Cut the boiled ventricles.
Add to the vegetables along with the melted butter and fry.
Add spices and salt.
Remove the fire to a small one, pour in the cream and 100 ml of milk - with a small fire, the sauce will turn out homogeneous and will not curdle.
Almost bring to a boil.
In the remaining milk to dissolve the flour without any lumps and pour into the gravy. Stirring, bring to a thickening.
