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 as well. 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:

1. 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.
2. It is best to use chicken meat that has not been frozen: the fillet will not be watery and will retain its natural juiciness.
3. If desired, you can replace it with turkey fillet, but this denser meat needs to be beaten off before frying.
4. 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.

2016-08-04

Date: 08/04/2016

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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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Eggplant baked with chicken and mushrooms

Prepare the following products:

• eggplants - several pieces;
• chicken meat - 400-500 g;
• salt, pepper - to taste;
• mushrooms (any) - 300-400 g;

In a frying pan, fry the meat cut into pieces or cubes. Pepper and salt. Place on a baking sheet with eggplant on top. Cut the mushrooms into small pieces and fry them too, so that excess water evaporates. Then place them on the eggplants. Next you need to grate the cheese. Place in the oven for 25-30 minutes.

Casserole

Some housewives don’t even realize that it is possible to prepare such a tasty and satisfying dish. A common casserole for many people is a classic cottage cheese or potato casserole. Of course, they are very tasty. But today we will talk about how you can prepare chicken and eggplant casserole. What products, besides those listed above, will we need?

Required ingredients:

• eggplants - 3-4 pcs.;
• chicken fillet - 300-400 g;
• eggs - 1-2;
• semolina - 2-3 tbsp. l.;
• salt, seasonings.

Fry onions and eggplants. We also fry the meat, cut into pieces. Salt, pepper and add your favorite seasonings if desired. Break the eggs into the meat and add semolina. Mix everything well. Place in a special form or deep baking tray in the following order: part of the chicken, eggplant with onions, and the rest of the meat. You can grease the top with sour cream or mayonnaise. Place in the oven for 30 minutes.

Eggplant with chicken: subtleties of preparation

Every housewife has her favorite recipes that they use year after year. To make the dish the most delicious and aromatic, there are certain rules or secrets of preparation. Today we will tell you what you need to know to make eggplant with chicken arouse admiration at home and a desire to find out the recipe among invited guests. Read carefully, and may the dishes you prepare be the most delicious. So, the cooking secrets:

• If you want the dish to be juicier and fattier, then take chicken thighs or legs.
• Before cooking, eggplants must be soaked for some time in water and salt to remove excess bitterness. They must first be cleaned and cut.
• To make eggplant and chicken have a more piquant taste, add a few coriander seeds and a little basil.
• When cooking, do not forget about seasonings and spices. Sprinkle the finished dish with green onions, dill or parsley.
• What foods go well with eggplant and chicken? This dish goes perfectly with boiled potatoes; boiled rice or buckwheat.
• If you need to double-cook your chicken, don't overdo it. Otherwise, the chicken will lose all its beneficial properties and its taste will deteriorate significantly. Remember this.
• To make the chicken meat more tender and soft, you can lightly beat it first.

If you take these simple tips into account, you can be sure that any dish that includes eggplant and chicken will turn out tasty and appetizing. This means that you are guaranteed rave reviews from your family and friends.

And finally

There is no doubt that chicken with eggplant in the oven will decorate any table. This tasty and healthy dish will please everyone without exception.

To prepare a tasty, aromatic and healthy dish, you don’t need to use any exotic products or stand at the stove for hours. This material is dedicated to such a delicacy as baked chicken with eggplant in the oven. The two cooking options are radically different from each other, and each of them is very good in its own way.

Eggplant baked in the oven with chicken breast

Summer is that time of year when we simply must eat as many vegetables as possible so that the body receives a colossal amount of vitamins and nutrients.

Eggplants and tomatoes are one of the most valuable sources of microelements, and chicken breast, as you know, belongs to the category of dietary products. By combining these ingredients, we can prepare a wonderful eggplant and chicken casserole in the oven. To do this you will need the following list of products:

• Chicken fillet – 600 g;
• Young eggplants – 3 pcs.;
• Tomato – 3-4 pcs.;
• Hard cheese – 120-140 g;
• Garlic – 1-2 cloves;
• Vegetable oil – 2-3 tbsp. spoons;
• Greens (dill or parsley);
• Salt, a mixture of ground peppers.

Wash the eggplants, cut off the ends on both sides, cut into strips along the fruit, as shown in the photo below. Salt each slice and place everything in a bowl. After 15-20 minutes, rinse the strips with cold water and allow excess moisture to drain.

Cut the fillet into small plates, about 1.5 cm thick, wrap in cling film and beat on both sides. Salt each piece of chicken, rub with spices, and leave to marinate for half an hour.

Cut the tomatoes into rings, pass the garlic through a press or chop very finely with a knife. Rinse the greens thoroughly with cold water and chop.

Now let's start forming our casserole. Grease the bottom and sides of a heat-resistant container with vegetable oil, lay out half of the eggplant slices as the first layer, overlapping, as shown in the photo.

Next, place the marinated chicken fillet pieces tightly together. Make another layer of eggplant and chicken.

Place tomato rings on top of the chicken meat, salt and pepper, and sprinkle with garlic and herbs. The final layer is grated cheese.

Preheat the oven to 180-190°C, place the dishes with the workpiece in it for 25-30 minutes. To prevent the cheese from burning, cover the pan with foil.

It is better to serve the casserole not immediately from the oven, but after 10-15 minutes. Baked chicken with eggplant in the oven according to this recipe with photo always turns out very aromatic, appetizing and tasty.

Eggplant boats with chicken in the oven

The abundance of a variety of vegetables and fruits in the summer gives us the opportunity to create and prepare all kinds of delicious dishes, fragrant with a magnificent aroma. This is a recipe for a very cool snack, namely eggplant stuffed with chicken, baked in the oven.

Although this dish is positioned more as an appetizer, it can also be served as a main course with some side dish. For preparation we will need the following ingredients:

• Eggplants – 6 pcs.;
• Chicken breast – 400 g;
• Sour cream – 200 ml;
• Fresh parsley - 1 small bunch;
• Garlic – 2-3 cloves;
• Sunflower oil – 3 tbsp. spoons;
• Salt, spices to taste.

Wash the eggplants under cold running water and pat dry with paper towels. Pierce each fruit in several places with a fork and brush with vegetable oil. Place them on a baking sheet lined with parchment or baking paper.

Eggplants must be baked at 180-190°C until they become soft. This usually takes no more than 20-25 minutes.

Remove the limp eggplants from the oven, wait until they cool a little so that you can continue working with them. Cut each fruit in half lengthwise and carefully scoop out the pulp with a dessert spoon. Thus, you should get hollow boats, as shown in the photo.

Boil the chicken fillet in boiling salted water until cooked. After the meat has cooled, cut it into small cubes.

Mix the chicken with salt, spices, chopped parsley and garlic, passed through a press. Then add eggplant pulp, sour cream, mix everything thoroughly.

Fill each boat with the resulting mixture and carefully place on a baking sheet. Stuffed eggplants should be baked at a temperature of 180-190 degrees for about 35-40 minutes.

We hope that this recipe was useful to you. Baked eggplant boats in the oven with chicken breast not only look appetizing, but also turn out very tasty, tender and aromatic.