Of course, vegetables in the summer season are wonderful. It is not only possible, but also necessary to use them as often as possible. However, sometimes the body persistently demands something more serious. In this case, the same vegetables will come to the rescue, but in a slightly different interpretation. If potatoes, eggplants and tomatoes are baked in the oven along with chicken, then not only your body will be satisfied, but also you yourself. Soaked in delicious meat juice, the vegetables become so tasty and tender that you want to taste them without hesitation. Since chicken is a dietary product, it will not cause much harm to your figure. And the body simply needs potatoes in small quantities. Therefore, you can treat yourself to a delicious dish even if you are on a diet. Your loved ones will also like baked chicken with eggplant and potatoes. Still would! Not only is it tasty, aromatic and appetizing, it is also quite nutritious. So save the fresh vegetable salads for tomorrow, and today start creating a magical dinner for the whole family. Moreover, it is prepared very quickly and simply.
Ingredients
- Chicken (part) – 500-600 g;
- Potatoes – 5-6 pcs.;
- Fresh tomatoes – 2 pcs.;
- Eggplant – 1 pc.;
- Onions – 1 pc.;
- Mayonnaise – 50 ml;
- Seasoning for chicken - to taste;
- Salt, ground black pepper - according to preference;
- Unscented vegetable oil – 50 ml.
Preparation
You can use any part of the chicken to prepare this dish. Is it better to leave the soup set for borscht? So, take the legs, quarters, breast or wings. You can use a whole chicken carcass, but then you will have to cut it into portions. Try to purchase chilled ingredients. Its quality is an order of magnitude higher than that of a frozen product. A dish made from chilled meat will be more juicy and tasty. Rinse the chicken parts thoroughly under running water and then pat dry lightly with a paper towel. If necessary, cut the meat into medium pieces and then place it in a deep container.
Peel and wash the onions. Cut the vegetable into half rings, then place in a bowl with chicken meat.
Add salt, ground black pepper and chicken seasoning. The latter can be replaced with other spices that you prefer. Also place mayonnaise in a container with meat and onions. Mix all ingredients thoroughly. Leave the chicken to marinate for 30 minutes.
At this time, start preparing the vegetables. Cut clean eggplants into cubes about 2 cm in size. Place them in a convenient container and sprinkle with salt. After 15-20 minutes, rinse the eggplants under running water. This way you will wash away all the bitterness and remaining salt from them.
Peel the potatoes, rinse, and then cut into cubes the same size as the eggplants.
Heat vegetable oil in a frying pan. Place large potato pieces in a hot bowl. Fry over high heat, stirring frequently, until golden brown on the surface. At the end of cooking, salt and pepper the potatoes to taste.
Tomatoes should also be washed and cut into pieces. Their size should match the rest of the vegetables.
Grease a baking dish with vegetable oil. Place the potatoes on the bottom of the container, distribute the eggplants on top, and then the tomatoes.
Cover the surface of the vegetables with marinated chicken pieces and onions.
Place the form in an oven preheated to 180 degrees for 30-40 minutes. Chicken with eggplant and potatoes in the oven should be covered with an even golden brown crust.
Distribute the finished dish among plates, and quickly call your family for dinner before the meat and vegetables have cooled down. Bon appetit!
Cooking time:
60 minutesNumber of servings:
4Ingredients:
Potatoes – 0.5 kg;
Chicken fillet – 0.4 kg;
Eggplants – 0.3 kg;
Tomatoes – 0.2 kg;
Bulb.
Method of cooking potatoes with eggplant and chicken
Potatoes for this dish must be cut as thin as possible. This will allow it to bake well. If you make the pieces thick, you will have to increase the time in the oven. And this will lead to the fact that the top layer of vegetables may be overdried.
So, you need to place the potato slices on the bottom of a deep baking dish. It would be great if it came with a lid.
Place chicken fillet on top. First cut it into small pieces. 
We choose small eggplants. Cut them into cubes and lightly fry. If you come across vegetables with hard veins, it is better not to use them for preparing our dish. 
Place the fried eggplants in our form. 
Don't forget to salt each vegetable layer. Top with onion straws. 
Now it's the turn of the tomatoes. We cut them into slices and spread them evenly over the surface of our dish. 
The mayonnaise mesh will complete the assembly of the dish before baking.
Potatoes with chicken and eggplants are baked for at least an hour. But before turning off the oven, you should taste the dish first, removing the vegetables from the very middle. We keep the temperature at 220 C. 
If you pour enough water into our mold before cooking, the potatoes will turn out a little liquid. Many people like this “broth” consistency.
While markets still sell spring-summer vegetables for pennies, you need to take advantage of all the opportunities to get the maximum vitamins by tasting delicious dishes. The main thing is that a large number of them are simple to prepare, for example, eggplant and chicken dishes. You can also use pork, but chicken is much more tender and softer, so it will go harmoniously with soft vegetables. If you want your products to retain as much flavor as possible and more vitamins, then you need to cook everything exclusively in the oven.
Oven-baked chicken with potatoes and eggplants
Each housewife herself comes up with different ways of preparing this or that dish, adding something and removing something. But if you have deep baking dishes, then it is recommended to lay out all the ingredients in layers so that every corner of the resulting dish, as a result, receives all the colors of taste. So, what do you need to make baked eggplant with chicken and potatoes?- eggplant – 1-2 depending on the size of the mold and the number of servings required;
- potatoes – 2-4 pcs;
- chicken fillet – 1-2 pcs;
- tomato – 2-3 pcs;
- garlic – 2-4 cloves;
- salt, pepper, other seasonings - to the hostess’s taste.
- First you need to cut the eggplants. Some people prefer lengthwise, others in circles (lengthwise will be faster and the eggplant pieces will completely fill the entire baking dish). If the eggplant is bitter, you can dip the pieces in salt water for 10-20 minutes and then squeeze them out.
- Young eggplants do not need to be fried, but older ones should be kept in a frying pan for a while, frying on both sides in vegetable oil. Then they can be placed in the mold.
- It is recommended to lay out potatoes as a second layer. To make this casserole more tender, raw potatoes can be grated on a coarse grater and then placed on top of the eggplants.
- Thinly sliced chicken fillet is the third layer that “wraps” the vegetables. Don’t forget to pepper the chicken, add salt, and press garlic on top (or chop finely). It wouldn't hurt to beat the fillet a little.
- A layer of fried eggplant is again placed on top of the chicken.
- Tomatoes will provide the finished dish with a more delicate flavor, and will also add juice and moisture to the entire casserole, which will prevent it from burning or drying out.
- You can spread a spoonful of mayonnaise on top of the tomatoes, if you have one, and grated cheese will add a unique flavor, so at the very end, you can sprinkle it on the resulting dish.
step by step recipe with photos
Chicken with eggplant and potatoes becomes an appetizing version of vegetable stew with crispy meat pieces. The abundance of spicy gravy places it in an intermediate place between the first and second courses.
Coarse cutting of vegetables will preserve the juice. The ripe pulp of peppers and zucchini makes the food surprisingly juicy, eggplant and tomatoes add spice, and potato wedges along with chicken add substance. A bright dish can be made even more elegant by adding multi-colored zucchini and bell peppers. Its slices should not crunch; however, long-term stewing is not recommended in order to preserve maximum vitamins.
Ingredients
- chicken 1 pc.
- zucchini 1 pc.
- eggplant 1 pc.
- tomatoes 1-2 pcs.
- potatoes 2-3 pcs.
- carrots 1 pc.
- onion 1 pc.
- vegetable oil for frying
- ground pepper
- water 500 ml
Preparation
1. For cooking, you can use not only the whole chicken, but also individual parts: drumsticks, thighs, wings and fillets. Our recipe uses a small chicken. Rinse it and dry it with a paper towel. Divide into parts. Heat vegetable oil in a frying pan. Place chicken in hot oil. Brown over high heat for 5-8 minutes.
2. Place the fried chicken in a saucepan for stewing. Pour water. Use hot water from the kettle to speed up the process. Place over high heat. After boiling, reduce the heat and cook for 8-10 minutes.
3. Peel the potatoes. Rinse and dry. Cut into cubes. Add potatoes to the pan where the chicken was fried and fry until lightly browned over high heat.
4. Place the fried potatoes into the pan with the meat. Cover with a lid and continue to simmer for 10 minutes.
5. Peel the onions and carrots. Wash and dry the vegetables. Cut into pieces and fry over high heat for 3-5 minutes. Add to other ingredients.
6. Wash the eggplant, zucchini, and sweet peppers. Cut the pepper into large pieces. Peel the eggplant and cut into half rings. Also chop the zucchini. Fry the prepared vegetables over high heat for 5-7 minutes and add them to the meat. Stir. Cover with a lid and simmer for 8-10 minutes.
7. Rinse the tomatoes. Cut into large slices. Add to other products. Add some salt and pepper. Cover with a lid and simmer until all ingredients are cooked, 15-20 minutes.
8. The dish is ready.
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