My family likes to cook and eat chicken with eggplants and tomatoes in the oven on holidays. The dish is self-sufficient and does not require any additional side dish. Vegetables and chicken always turn out juicy, and the whole dish is beautiful, thanks to the golden-brown cheese crust. This dish is best served in portions at the holiday table. If you have small oven-proof portion dishes, it is better to cook the chicken in them.
Let's prepare all the ingredients for cooking chicken with eggplant and tomatoes in the oven. If you want to get a very dietary version of the dish, it is better to fry eggplants on the grill without oil, then it is also better to exclude cheese and mayonnaise or replace them with low-fat varieties.
First of all, let's prepare the vegetables. Cut the eggplant into thin slices. Cut the tomato into thin slices. Chop the parsley and garlic.
Fry the eggplant slices in a grill pan for 4 minutes on each side. Grease the bottom of the baking dish with vegetable oil. Lay out half of the eggplant slices, slightly overlapping.
Cut the chicken breast into a thick cut and open it like a book, beat the fillet with a kitchen hammer and sprinkle salt, pepper and chicken seasoning on both sides.
Place the chicken fillet in the pan on top of the eggplants.
Place the remaining eggplant strips on top of the chicken fillet. Grease the top of the eggplants with mayonnaise or sour cream.
Carefully place tomato slices on top. Sprinkle them with chopped garlic and parsley.
The cheese can be grated, and if your cheese is already cut into portions, then lay them out overlapping. Just sprinkle the grated cheese evenly over the tomatoes. You can sprinkle the cheese with paprika on top, but this is more for beauty. Place the pan with the chicken in an oven preheated to 170 degrees C for 25-30 minutes.
When cooking chicken with eggplants and tomatoes in the oven, a lot of juice will be released; you can then drain it or make a sauce with it.
Serve the finished dish in portions.
It looks good on the holiday table and turns out very, very tasty. Bon appetit!
Eggplants have always served as a source of inspiration for culinary experts. They go well with various seasonings and other vegetables, but baked eggplant with chicken in the oven is especially delicious. The most popular and affordable recipes can be used for the daily menu.
For 5 servings you will need:
- 600 g;
- 8 medium-sized potatoes;
- 1 large eggplant;
- 1 onion;
- 5 - 6 juicy tomatoes;
- 2 tbsp. l mayonnaise;
- vegetable oil for frying potatoes and greasing the mold.
Chicken with eggplant and potatoes in the oven takes no more than 20 minutes to prepare.
Cut the fillet into oblong pieces, the onion into half rings, mix, pour in mayonnaise, put in a cold place for half an hour.
Salt the quartered peeled potatoes and fry over high heat until golden brown. Cut the main vegetable into cubes, tomatoes into slices and mix with potatoes. Place all the vegetables in an even layer in a greased pan, with the meat on top.
Baked eggplants and potatoes can be prepared by replacing potatoes with zucchini. In this case, spicy spices will add piquancy to the neutral taste of the vegetable.
Recipe 2
Product consumption for 2 servings:
- 2 eggplants;
- 2 chicken fillets;
- 2 tomatoes;
- 8 tbsp. l grated cheese;
- 1 onion;
- parsley;
- salt, pepper to taste;
- vegetable oil.
Cut into slices, about 5 mm thick, fry the main vegetable ingredient on both sides.
Fry chopped onion and garlic over low heat, add grated tomatoes, pepper, salt, chopped herbs and continue cooking the sauce for about 10 minutes.
Cut the fillet into cubes or strips and place in boiling oil for a few minutes. In a mold or deep frying pan, greased with oil, place eggplants and fillets in layers, adding sauce. The last layer should be cheese. The dish is baked in the oven until a crispy cheese crust forms. Eggplants are good both hot and as a cold snack.
Recipe 3
For 2 servings of the dish you will need:
- 2 eggplants;
- 0.5 kg fillet;
- 3 juicy tomatoes;
- 200 grams of grated cheese;
- 2 cloves of garlic;
- greenery;
- vegetable oil for frying.
Cut the eggplants deeply lengthwise 3 times, not reaching the stem. Lightly fry strips of meat about 3 cm wide. Cut the tomatoes into slices, chop the greens. Place the fillet and tomatoes into the resulting eggplant flaps.
Mix chopped garlic with mayonnaise. Then place the stuffed vegetables in a mold, sprinkle generously with herbs and pour in mayonnaise. If more than 2 servings are being prepared, layers are made and sauce is poured over each of them. Finally, all the cheese is laid out. Bake the dish in the oven until a golden cheese crust forms. Chicken with eggplant and usually does not need salt due to the use of mayonnaise.
There are a huge number of options for preparing chicken with eggplant due to the fact that these companion products go well together. Whatever recipe for “Eggplant with Chicken” is taken as a basis, you need to adhere to several general rules:
- Eggplants should be young with glossy, intact skin. Such fruits do not have to be pre-soaked in salt water to remove bitterness, which would certainly not have the best effect on the taste of the dish, especially if it is cooked with zucchini in the oven.
- It is best to use chicken meat that has not been frozen: the fillet will not be watery and will retain its natural juiciness.
- If desired, you can replace it with turkey fillet, but this denser meat needs to be beaten off before frying.
- If eggplants are cooked with chicken and cheese, the fillet should be fried first so that a golden brown crust of the cheese does not form before the meat is cooked.
A dish prepared taking into account these nuances will always be juicy, aromatic, tasty, light and at the same time satisfying.
I offer a hearty and tasty hot dish - eggplant with chicken in the oven. Such a dish can be either independent or complement side dishes of cereals, pasta or potatoes. There are various options for preparing such a hot snack, I really like it in the form of a fan, but you can make an option in the form of boats, which also looks quite original.
Prepare the necessary ingredients for cooking.
Dice the onion.
Also cut the chicken into cubes. I took meat from the thighs, it is more juicy, but you can also use fillet. I got 300 g of meat.
Cut the eggplants into a fan shape, leaving the tail, it will look more beautiful when served. Salt the inside of the eggplants and leave for 20-30 minutes.
Heat sunflower oil in a frying pan and fry the onion until transparent, then add the meat and fry a little. Add a glass of thick tomato juice. I had some boiled juice left over and used it. Simmer the meat until the juices have evaporated by half.
When the juice has evaporated, add salt, pepper and chopped garlic to the pan, stir and cook for another 5 minutes.
Line a baking sheet with foil. Blot the eggplants with napkins, remove excess moisture and place on a baking sheet, opening them slightly to form a fan. Drizzle a little sunflower oil on top.
Preheat the oven to 180 degrees and bake the eggplants for 25 minutes. Then remove the baking sheet from the oven and distribute the filling with chicken into the cuts of the eggplants. Sprinkle with ground oregano.
Grate the cheese and sprinkle the eggplants on top. Place the eggplant and chicken back in the oven and bake for 10-15 minutes until the cheese is the desired brown color.
Immediately after cooking, place hot eggplants with chicken and cheese on plates, add herbs and serve.
Bon appetit!
Delicious oven-baked chicken with eggplant and tomatoes
Ingredients
Chicken weighing 1.5 kg.
2 medium eggplants.
2 medium bell peppers.
2 medium young carrots.
2 medium onions.
3-4 cloves of garlic.
4 small tomatoes.
A couple of tablespoons of sour cream.
Purple basil and oregano leaves.
Homemade Chicken Spice Blend.
Black pepper.
Salt.
How to cook
1. Salt the carcass outside and inside, sprinkle with spices (I had homemade ones, prepared in Sochi by Aunt Nino). I suspect that the mixture includes Imeretian saffron, coriander, dried garlic and much more that is unknown to me. Leave in a cool place for several hours. My chicken stood like this for about 12 hours.
2. Wash young eggplants with underdeveloped seeds and delicate skin and cut into cubes.
3. Wash the bell pepper, remove the seeds, cut into cubes or large strips.
4. Peel the washed carrots and cut them into medium cubes.
5. Cut the peeled onion into 4-6 pieces lengthwise.
6. Coarsely chop the peeled garlic.
7. Place the mixed vegetables in the bowl in which you plan to make the baked chicken, add salt, sprinkle with spices, and add herbs.
8. Coat the chicken with sour cream on all sides and place on top of the vegetables.
9. Bake at 200°C for about 1 hour, reduce the temperature to 170°C and bake for another 20 minutes.
10. Remove the chicken and eggplant from the oven, let it sit for 5-10 minutes, serve to the hungry and aromatic home with slices of ciabatta, fresh tortillas or fresh homemade bread. There's no need to dip the sauce - it's great. For adults, you can pour a glass of cool, good wine - white or red (it's up to you).
Adviсe:
You can take twice as many vegetables - they turn out to melt in your mouth. You can add more zucchini for variety.
The dish is quite suitable for a festive table
There is minimal fuss with this chicken in the oven - you put it in and it cooks almost on its own. There is no need to water, stir or do other manipulations during cooking.
As an additional side dish, simple folded rice would go very well with the dish.
You need to add more greens. Basil, savory, tarragon, oregano, thyme are suitable.
2016-08-04
Date: 08/04/2016
Tags:
Hello my dear readers! It seems like I didn’t plan to cook anything like this, but the day before I had a couple of eggplants left over from cooking. I couldn’t decide where to put them right away. I wanted to bake a prosaic one for lunch, but then I changed my mind - there weren’t enough potatoes for four mouths. "Eureka!" Not only Archimedes cried out when he immersed his body in the liquid, but also I today, having decided to pair the chicken with eggplants and other gifts from the fields. My impromptu recipe resulted in a very good-tasting chicken with eggplant and tomatoes in the oven. 
She may not look very presentable. I cooked the chicken in the evening and with my weak-sighted eyes I didn’t see all the “stubs” on the body of the baked chicken, which I pulled out with tweezers. I had to give some of the meat with spines to the dog, for which she was very grateful to me... But it turned out very, very tasty, please take my word for it!
I make fragrant ajapsandal (recipe) quite often in the summer. But this is the first time I’ve combined a whole chicken and eggplants into a single dish, although I’ve been making a casserole with chicken breast, tomatoes, cheese and blueberries for a long time. It turned out to be a very advantageous combination - meat with an unusual side dish. To ensure that the dish is not too high in calories, I recommend trimming off excess fat from the chicken before baking. so what do we need to do?
Recipe for chicken with eggplant and tomatoes in the oven
Ingredients
- Chicken weighing 1.5 kg.
- 2 medium eggplants.
- 2 medium bell peppers.
- 2 medium young carrots.
- 2 medium onions.
- 3-4 cloves of garlic.
- 4 small tomatoes.
- A couple of tablespoons of sour cream.
- Purple basil and oregano leaves.
- Homemade Chicken Spice Blend.
- Black pepper.
- Salt.
How to cook
My comments
Fantasize, relying on knowledge and experience, and you will have culinary happiness!
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