Oven baked eggplant recipe

A healthy, tasty dish, which now, in the season, I cook often. Today I propose eggplant baked chicken recipe and potatoes. Potatoes complement and add more nourishment to this tasty dish covered with a delicate cheese crust.
"Vegetables of longevity" - this is how eggplants are called in the East, because they contain potassium salts, which have a beneficial effect on the activity of the heart.
And due to the property of eggplant to break down fats, these vegetables are recommended for atherosclerosis and for weight loss.
This vegetable is able to maintain the acid-base balance in the body at an optimal level, which is very important in case of metabolic disorders. And besides, eggplant is recommended for problems with the gastrointestinal tract, problems with the kidneys and liver.

Eggplant fruits are rich in fiber, contain a large amount of B vitamins, potassium salts, calcium, phosphorus, iron and carotene. They contain sugars up to 4%, fats up to 0.4%, proteins 0.7-1%.

Biological description: eggplant fruit is a large round, pear-shaped or cylindrical berry, but we are used to calling eggplant a vegetable.

When choosing eggplants, you should be aware that overripe vegetables should not be eaten, since they contain a lot of solanine (a toxic toxic substance), therefore, it is recommended to use young eggplant fruits in the “technical ripeness phase” for food.

Recipe Ingredients

Eggplant 4 pcs

Chicken fillet 500-600 gr

Potatoes 5 pcs

Cheese 200 gr

Tomatoes 2 pcs

Sour cream 200 gr

bunch of cilantro

Garlic 4-5 cloves

Onion 1-2 pcs

Salt

Vegetable oil for greasing the pan

Eggplant baked in the oven. Recipe with chicken fillet.

Step by step recipe with photo

How to cook:

Let's tackle the eggplant first. My eggplant, cut into thin plates. Sprinkle each plate with salt, put in a deep bowl and let stand for 25-30 minutes to release bitterness.

Meanwhile, prepare the other ingredients. Chicken fillet cut into narrow layers and lightly beat off.

Wash potatoes, peel, coarsely cut.

Three cheese on a coarse grater. Cut the tomatoes into half rings. We chop greens. We clean the onion, cut into rings. We clean the garlic and finely chop.

For pouring, I took sour cream and diluted it with a little water, so that it would be less caloric. You can mix sour cream with mayonnaise in the desired proportions and also dilute the sauce with water.

Salt the resulting sauce, put salt and chopped garlic in it.

Drain the resulting juice from the eggplant, rinse them with cold water.

We spread eggplant layers on a baking sheet with the first layer, chicken fillet on them and again a layer of eggplant. If desired, eggplants can be lightly fried in vegetable oil beforehand, and chicken fillet can be replaced with minced chicken. Put tomatoes and onions on top. Sprinkle with cheese. Lay the potatoes around the perimeter. All pour sauce.

We close the baking sheet with foil and put in an oven preheated to 200 for 45-60 minutes, after which we remove the foil and cook for another 15 minutes.

Bon appetit. Today I showed you how to cook eggplant baked in the oven with chicken fillet.

Read in the following issues: How to preserve eggplant deliciously. Subscribe to blog updates, you will always be aware of new recipes from the TutVkusno site!

Step-by-step recipes for cooking eggplant with chicken breast in the oven: "Fan", "Boats", casserole, stuffed eggplant in the oven

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

2 gr.

carbohydrates

110 kcal.

Option 1: Baked eggplant with chicken breast in the oven - a classic recipe

You can safely increase the amount of cheese, and choose the most modest varieties, “Russian” or “Dutch” are almost perfect. Make up a bouquet of spices yourself, but if the task is difficult for you and you are afraid for the result, use ready-made "Provencal", just be moderate.

Ingredients:

• fillet, chicken - 600 gr.;
• a couple of large eggplants;
• tomatoes - 220 gr.;
• garlic;
• 100 gram slice of cheese;
• a small bunch of fresh parsley;
• five tablespoons of refined oil;
• dry herbs.

Step-by-step recipe for eggplant with chicken breast in the oven with cheese

Cut off the tips from the washed eggplant, dissolve the pulp with washers, a centimeter wide. Sprinkling with salt, put the eggplants in rows in a colander, put a small load on top for a quarter of an hour. Then we wash the vegetable wheels with water and dry them by spreading them on a towel.

My fillet, cut into medium-sized cubes. Putting it in a bowl, season the chicken with spices and pepper, add a little salt, pour in a couple of tablespoons of oil and squeeze out a little less than a spoonful of garlic with a press. Mix thoroughly, let the meat marinate for ten minutes.

Cut another half of the garlic head into slices. Coarsely chop pre-washed, well-dried parsley. Tomatoes, without removing the skins, cut into thin washers. Coarsely grate the cheese into a dry bowl.

Place the dried eggplants in a wide bowl. Add parsley and garlic cloves, sprinkle with herbs, pour over three tablespoons of vegetable oil and mix. We leave for five minutes.

We generously grease a deep form or a stew with oil, evenly spread the pieces of marinated chicken into it. On top of the meat layer, lay out the eggplant washers with garlic and herbs, sprinkle with about a third of the grated cheese. Lay out the tomatoes with the last layer and, after slightly salting, sprinkle them with the remaining cheese chips.

We send the casserole to a preheated oven. We cook, not allowing the temperature to deviate from two hundred degrees for 45 minutes.

Option 2: "Boats" - a quick recipe for eggplant with chicken breast in the oven

Before frying the chicken, you can marinate it for a short time, sprinkling it with herbs and pouring a little oil. According to the recipe, you need to fry the meat without oil, so after marinating, blot the fillet pieces with napkins.

Ingredients:

• three large eggplants;
• half a kilo of chicken fillet;
• two spoons of 20% sour cream;
• large onion;
• "Russian" cheese - a slice, 120 grams;
• garlic;
• oil - two tablespoons;
• fresh dill.

How to quickly cook an eggplant dish with chicken breast in the oven in foil

After wetting the washed eggplants with a towel, cut them lengthwise and with a well-honed knife, carefully, so as not to damage the walls, remove the pulp. We add the resulting "boats" a little and set aside for 10 minutes.

Cut the cut out pulp of the vegetable into small cubes in a bowl. Add a little salt, mix and transfer to a sieve or colander. After ten minutes, rinse and squeeze well.

Chop the onion into small pieces. After pouring into a frying pan, add quite a bit of oil and sauté over medium heat until transparent. Pour the eggplant slices to the onion and, stirring, fry for about three minutes. Put the eggplant in a bowl.

Break the fillet into centimeter cubes. We spread the chicken in a clean, dry frying pan, add, pushing with a press, with half a spoonful of garlic. Season with pepper, add salt and fry for 4 minutes. Do not add oil!

We combine chicken with fried eggplant. Adding chopped dill, stir in sour cream and simmer everything together for about seven minutes.

To remove excess salt and released bitterness, cut out eggplant "boats", rinse with water and wipe dry with a towel.

We lay out six sheets of foil on a baking sheet, put a vegetable “boat” on each. We fill the voids of the blanks with the filling of sautéed pulp and chicken. We crimp the foil so that it completely covers the eggplant, and send it to bake for 45 minutes.

Spread the edges of the foil to the sides, sprinkle the eggplant with cheese chips and put it back in the oven. Bake until the cheese chips are completely melted.

Option 3: Oven Stuffed Eggplant with Chicken Breast

For this option, we bake the blanks from the pulp first. Please note that the vegetables should be large enough, we will not soak them from bitterness, and therefore do not pepper the filling too much.

Ingredients:

• four eggplants;
• one bell pepper;
• garlic;
• small head of onion;
• 900 gr. chicken fillet;
• a handful of fresh basil;

Step by step recipe

Under the tap, wash the eggplants, dry them. After removing the stalks, cut the fruit lengthwise and carefully select the middle. Arrange the vegetable halves on a greased baking sheet, cut side up. Sprinkle with salt and place in preheated oven. Bake at 180 degrees for a quarter of an hour.

Remove the husk from the onion, select the seeds from the pepper, wash the vegetables, and dry. Cut the onion and pepper into slices in a blender chopper. Put the basil leaves here and beat until small pieces are obtained. You can also twist everything in a meat grinder.

Wash the chicken and dry with a towel. Cut into thin plates, cut the fillet into small cubes. Salt, season with any spices and mix with chopped vegetables.

Take the baking sheet with eggplant out of the oven. Spreading from a spoon, fill the voids with cooked minced meat and again send it to the heat. Bake stuffed eggplant for up to twenty minutes, then sprinkle with finely grated cheese and serve immediately.

Option 4: Vegetable casserole with eggplant and chicken breast in the oven

A large potato is a tuber, weighing three hundred grams. If such a large specimen is not at hand, just use the largest potatoes, cutting them into slices of the largest possible size.

Ingredients:

• chicken fillet (breast) - 700 gr.;
• large potato tuber;
• one fresh tomato;
• eggplant - 2 pcs.;
• two bulbs;
• one carrot and one bell pepper fruit;
• egg;
• cheese, "Kostroma" or other salty - 100 grams;
• fresh dill, parsley;
• a spoonful of soy sauce (dark).

How to cook

Cut the chicken into small cubes in a bowl. We clean the onion, chop it in half rings. Having disassembled into strips, lay out the onion to the chicken and season with spices selected at your discretion. After adding a little salt, mix and temporarily set aside.

Peel the remaining onion and carrot. After rinsing with water, cut the onion into thin rings, and the carrots into rings. We remove the stalks from the eggplants, dissolve them with washers, at least 8 mm wide. We dissolve the potatoes into plates, finely chop the greens. Cut the pulp of sweet pepper into short strips.

Spread the eggplant on a sieve and add a little salt. After standing for about ten minutes, carefully wash off the released bitterness and excess salt with water. Dry the vegetables with a towel.

On the bottom of the form greased with vegetable oil, lay out the pieces of marinated fillet. Lay the onion on top, with which the chicken and fresh onion rings were marinated. The next layer is carrots and sweet peppers, put eggplants on it, cover with potatoes.

Pour the soy marinade into a small bowl, break the egg into it. We fall asleep greens and mix well, salt and pepper.

Pour the vegetables laid out in the mold with the prepared sauce. We lay out mugs of tomatoes on top and place the future casserole in a hot oven for forty minutes. After that, sprinkled with grated cheese, let it melt in the oven for ten minutes.

Option 5: "Fan" - eggplant with chicken breast in the oven

When choosing spices for eggplant dishes, you have to take into account your own bitterness of vegetables. If you and your family or guests are not fans of "fiery" treats, try to limit yourself to a minimum and, preferably, only fragrant spices.

Ingredients:

• large eggplant;
• 300-gram slice of white chicken;
• two fleshy tomatoes;
• garlic;
• "Provencal" - three spoons;
• two sprigs of fresh parsley;
• cheese, hard - 120 gr.;
• a spoonful of vegetable oil;
• turmeric, suneli hops, spices.

Step by step recipe

My eggplant. After drying, cut off the stalk and, without cutting it to the tail by one and a half centimeters, dissolve the fruit into plates up to a centimeter wide. We unfold the plates so that the vegetable lies in the form of a fan. We add each, season with spices and leave it for 30 minutes.

After washing, cut the fillet into so many plates so that one slice lies between each strip of vegetable. Lightly beat the chicken through the bag.

Tomatoes cut into thin slices or semicircles. Find out for yourself how it is more convenient to place the tomatoes between the eggplant strips.

We put the mayonnaise in a cup, rub a couple of garlic cloves to it. Add a little salt and mix with chopped parsley.

We transfer the “fan” to an oiled baking sheet, grease the eggplant with mayonnaise sauce and put a slice of tomato and fillet between the strips. We place the baking sheet in the oven, bake for up to forty minutes at two hundred degrees. A quarter of an hour before readiness, sprinkle the “fan” with chopped cheese.

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 bulbs.
3-4 cloves of garlic.
4 small tomatoes
A couple of tablespoons of sour cream.
Purple basil leaves and oregano.
Homemade spice mix for chicken.
Black pepper.
Salt.

How to cook

1. Salt the carcass outside and inside, sprinkle with spices (I had homemade ones cooked in Sochi by Aunt Nino). I suspect that the composition of the mixture includes Imeretian saffron, coriander, dried garlic and much more, which I do not know. Leave in a cold place for several hours. My chicken stood like this for about 12 hours.

2. Wash young eggplants with underdeveloped seeds and delicate skin, cut into cubes.

3. Wash the bell pepper, free from seeds, cut into cubes or large strips.

4. Clean the washed carrots, cut into medium cubes.

5. Cut the onion freed from the husk into 4-6 pieces along.

6. Coarsely chop the peeled garlic.

7. Put the vegetables mixed in the dish in which you plan to make the baked chicken, salt, sprinkle with spices, put greens.

8. Coat the chicken on all sides with sour cream, lay on top of the vegetables.

9. Bake at 200°C for about 1 hour, lower the temperature to 170°C and bake for another 20 minutes.

10. Remove chicken and eggplant from the oven, let stand 5-10 minutes, serve hungry and flavored homemade with slices of ciabatta, fresh tortillas or fresh homemade bread. The sauce is not forbidden to "soak" - it's great. Adults can pour a glass of cool good wine - white or red (you decide).

Adviсe:

You can take twice as many vegetables - they turn out to be melting in your mouth. For variety, you can add more zucchini.

The dish is quite suitable for a festive table.
Fumble with such a chicken in the oven at least - put it and it cooks almost by itself. It is not necessary to water, interfere and do other manipulations during cooking.
As an additional side dish, a simple folding rice would be very suitable for the dish.

More greens need to be added. Suitable basil, savory, tarragon, oregano, thyme.

Tender chicken meat goes well with spicy eggplant. Based on this food tandem, tasty and fragrant dishes are obtained. Today's publication contains the best chicken recipes baked with eggplant and tomatoes.

For the preparation of such dishes, you can use not only the whole bird, but its individual parts. The meat is washed, dried and processed, as required by the selected recipe. To make the chicken more juicy and soft, it is advisable to marinate it before heat treatment.

As for eggplant, young dense specimens with a thin skin are best suited for making casseroles. Such vegetables have a more pleasant and juicy taste. In addition, there is practically no solanine in them, which gives them bitterness. Overripe blue ones will have to be pre-peeled and kept in cold water. In addition, there is another simple way to get rid of bitterness. To do this, put the vegetables in a bowl, sprinkle with salt and leave for at least half an hour. Then they are rinsed and cooked as provided by the technology.

All recipes and tomatoes are extremely simple and do not require specific culinary skills. Some of them allow the addition of spices, herbs, mushrooms, zucchini and other vegetables. Such additions significantly change the taste and aroma of the final dish.

Classic variant

A casserole made using the technology described below allows you to add variety to your everyday menu. Since it contains only meat and vegetables, it is optimally suited for both adult and baby food. Before you cook tomatoes, double-check if you have on hand:

• 3 large ripe tomatoes
• 150 grams of hard cheese.
• 5 medium chicken fillets.
• 3 small eggplants
• 3 cloves of garlic.
• 3 tablespoons vegetable oil.
• A bunch of dill and salt.

Blue ones are poured with cold water and left for at least half an hour. Then they are rinsed, wiped, cut in half and smeared with a mixture of vegetable oil and crushed garlic. Eggplants prepared in this way are placed on a baking sheet. Top with fillet pieces and tomato slices. All this is sprinkled with chopped dill and grated cheese and sent for subsequent heat treatment. Cook chicken fillet with eggplant and tomatoes in the oven at a moderate temperature for no longer than forty minutes.

Option with sour cream

This light summer casserole has a delicate taste and pleasant aroma. It is prepared from a minimum set of components, among which must be:

• Half a kilo of chicken.
• 200 grams of good hard cheese.
• 3 eggplants and tomatoes.
• A clove of garlic.
• A little not too fat sour cream.
• Salt, vegetable oil and fresh herbs.

The washed blue ones are cut into long thin slices, salted and left for at least half an hour. Then they are rinsed under cold water, dried and fried in vegetable fat. Browned eggplants are first placed on paper towels, and then in a heat-resistant form. Salted and beaten fillet and another layer of blue ones are laid out on top.

All this is covered with slices of tomatoes, chopped garlic and chopped herbs, and then smeared with sour cream and sprinkled with grated cheese. Cooked with eggplant and tomatoes in the oven at standard temperature. The average duration of heat treatment does not exceed twenty-five minutes.

Variant with onions

We draw your attention to another interesting recipe. The dish prepared according to it will be an excellent option for a family dinner. It has a spicy, moderately spicy taste and rich aroma. To make with tomatoes and eggplants you will need:

• 180 grams of good hard cheese.
• A couple of chicken breasts.
• Medium eggplant.
• Large ripe tomato.
• 5 small cloves of garlic.
• Big bulb.
• 240 grams of mayonnaise.
• A couple of large spoons of mustard.
• 30 milliliters of olive oil.
• Salt, thyme and pepper.

The washed and dried chicken fillet is separated from the bone, cut into slices and beaten with a kitchen hammer. The meat treated in this way is smeared with a sauce made from part of the available mayonnaise, mustard, salt, thyme and pepper, and left for half an hour.

Pickled chops are placed on a baking sheet and covered with onion rings. Top spread eggplant cubes and crushed garlic, mixed with the remains of mayonnaise. All this is covered with circles of tomatoes, sprinkled with grated cheese and removed for heat treatment. Bake the dish at an average temperature for no longer than thirty-five minutes.

Variant with carrots

This dish is prepared in serving pots. Therefore, it can be served not only for an ordinary family dinner, but also for a dinner party. This recipe for chicken fillet with tomatoes and eggplant requires a specific list of products. To avoid complications, check in advance whether you have at your disposal:

• A couple of ripe tomatoes.
• 400 grams of chicken fillet.
• A couple of eggplants.
• Large bulb.
• Sweet bell pepper.
• Medium carrot.
• ½ cup not too fat sour cream.
• A teaspoon of curry.
• Salt and vegetable oil.

Chopped chicken fillet is fried in one pan, onions and carrots are sautéed in the second. Add cubes of pepper and eggplant to the browned vegetables and cook everything together for a couple of minutes. Roasted meat is laid out at the bottom of ceramic pots. Sauteed vegetables are placed on top and poured with sour cream, sour cream with curry and salt. The filled pots are sent for subsequent heat treatment. Cook chicken with eggplant and tomatoes in the oven at medium temperature until all ingredients are soft.

Variant with potatoes

Such a casserole is not only tasty, but also quite satisfying. Therefore, it can feed a large family. For this you will have to use:

• 800 grams of potatoes.
• Large eggplant.
• 600 grams of chicken fillet.
• 5 ripe tomatoes.
• A couple of large spoons of mayonnaise.
• Large bulb.
• ¼ teaspoon ground chili.
• Bay leaf, salt, vegetable oil and aromatic spices.

Cooking algorithm

Washed and peeled potatoes are cut into large pieces, mixed with a couple of tablespoons of vegetable fat, bay leaf, salt and spices, and then fried in a heated frying pan. The browned root crop is distributed along the bottom of the baking sheet.

On top lay out pieces of blue and slices of tomatoes, from which the skin was previously removed. All this is salted, sprinkled with vegetable oil and covered with chopped fillets marinated in a mixture of chopped onions, mayonnaise and spices. Bake chicken with tomatoes and eggplant in the oven, heated to one hundred and ninety degrees. Cooking time depends on how large the vegetables were cut. As a rule, it does not exceed forty minutes.

Eggplant with chicken are two products that go great together. Dishes from these simple and affordable ingredients have an amazing taste and amazing aroma, especially if you add your favorite spices and seasonings to them. About what methods of cooking eggplant and chicken exist, we will tell in our article.

with chicken and vegetables

This dish will delight all family members, because it is very tasty and healthy. For him, we need the following products:

• chicken (chicken fillet) - 1 kg;
• young eggplant - 400 g;
• ripe tomatoes - 300 g;
• large onion - 2 pcs.;
• sweet pepper (can be of different colors) - 300 g;
• garlic - 3 cloves;
• salt, pepper, spices.

How to prepare this dish?

Let's start with the chicken. If you have a whole carcass - divide it into pieces. Pour a little vegetable oil into the pan and pieces until golden brown. In the process of frying, add salt, pepper and your favorite spices to the meat. Then - the turn of eggplant. Wash them and cut into slices. Salt. Fry them in a separate pan until golden brown. Place cooked vegetables on paper towel to remove oil.

Cut the onion and pepper into half rings and fry them in a pan until cooked. Grind the tomatoes with a blender and add to the vegetables. Arrange eggplant and chicken on top. Pass the garlic through a garlic press and add it to the pan. Cover with a lid, salt, sprinkle with spices and let stew. 10 minutes will be enough.

That's all, chicken stew with eggplant is ready. Enjoy!

with eggplant and cheese

This dish is suitable not only for dinner in your own circle, but also for any long-awaited holiday. Get the following products for it:

• chicken breast - 1 kg;
• young eggplants, large - 1 kg;
• ripe large tomatoes - 1 kg;
• hard cheese - 400 g;
• garlic - 3 cloves;
• sour cream (cream, mayonnaise) - 250 g;
• salt, pepper, spices.
• greenery.

with chicken?

Wash the eggplant and cut into strips. Fry them in a pan with vegetable oil until golden brown. Salt the vegetables a little while cooking. After that, arrange the eggplant on a paper towel to remove excess liquid.

Tip: To make eggplant with chicken delicious, soak chopped vegetables in water before cooking. This is necessary to remove bitterness.

Rinse chicken breasts and cut into strips. Arrange them on a cutting board, cover with cling film and gently beat with a kitchen hammer. Salt the beaten meat, pepper and season.

Cut the tomatoes into thin rings, pass the garlic through a garlic crusher, grate the sur on a coarse grater, finely chop the greens.

Preheat the oven to 180 degrees. Grease a baking sheet with oil. Arrange the eggplants on top (close), then the chicken. Salt, pepper, season. Sprinkle with garlic and herbs. The next layer is cream (mayonnaise, sour cream) and cheese. Bake for half an hour. After that, let the dish brew.

That's all, our chicken is cooked, baked with eggplant and cheese. Enjoy your meal!

Hot salad of chicken, eggplant and mushrooms

This tasty and satisfying dish will please everyone without exception. To make it work, purchase the following products:

• young eggplant, large;
• chicken fillet - 1 pc.;
• pickled cucumbers (pickled) - 2 pcs.;
• champignons - 150 g;
• small potatoes - 2 pcs.;
• fatty sour cream - 100 ml;
• spicy mustard - 0.5 tsp;
• lemon juice or vinegar - 0.5 tbsp. l.;
• garlic - 1 clove;
• salt pepper;
• greenery.

How to prepare a salad?

First, wash the eggplant thoroughly and cut them into cubes. Fry them in a pan with vegetable oil until golden brown. Boil potatoes, mushrooms and fillets. During the cooking process, do not forget to salt the products. Cucumbers cut into cubes and mix them with eggplant. Fry the boiled mushrooms and fillets until golden brown. Do the same with potatoes. Mix all ingredients.

With eggplant means making a sauce. To do this, mix sour cream, mustard, chopped herbs, chopped garlic, lemon juice and season the salad with the mixture.

So our eggplant with chicken in the form of a salad is ready. Enjoy!

Baked and chicken

This dish is suitable as a hearty and original snack for all festive occasions. So, what products are needed for this dish? This is:

• young large eggplants - 2 pcs.;
• chicken fillet - 3 pcs.;
• hard cheese - 200 g;
• mushrooms - 300 g;
• salt pepper.

How to cook rolls?

First, rinse the eggplant. Cut them into slices. Place them in cold water for 20 minutes so that they lose their bitterness. Then place them on paper towels. Cut the chicken fillet into small pieces and fry in a pan, salt and pepper. Do the same with mushrooms. Grate the cheese on a fine grater. Mix cheese, chicken fillet and mushrooms.

Remove eggplant from towels. Pepper them, salt and send them to a pan with vegetable oil. Fry until golden brown. Place cooked eggplants on paper towels. After that, lay out the filling on each plate and roll it into a roll. Secure with a toothpick. Do the same with other vegetable plates. When all the rolls are done, turn on the oven and place them on a greased baking sheet. Bake for 20 minutes.

So the chicken is ready with in the form of rolls. Enjoy your meal!

Chicken with eggplant in the oven

This dish is simply amazing in taste, and most importantly, it will not be difficult to cook it. So what products do you need? This is:

• large young eggplant - 2 pcs.;
• chicken breasts - 2 pcs.;
• ripe tomatoes of large sizes - 3 pcs.;
• cheese - 200 g;
• garlic - 3 cloves;
• spices for chicken;
• mayonnaise (cream, sour cream);
• salt pepper;
• greens for sprinkling the finished dish.

How to prepare a dish?

First, rinse the eggplant well and cut them lengthwise into slices. Place vegetables in water for 20 minutes to remove bitterness. Then dry them with paper towels. Salt, pepper and place in a pan with vegetable oil. Fry on both sides until golden brown.

Take a baking dish, grease it with vegetable oil and overlap a layer of eggplants, sprinkle with garlic passed through a garlic crusher on top.

Cut the chicken lengthwise into slices and beat off a little. Lay the meat on the eggplant. Salt, pepper, sprinkle with seasoning. Lay another overlapping layer of eggplant on top and sprinkle with minced garlic. The next layer is tomatoes. Cut them into thick circles, salt and pepper. Pour sour cream (yogurt, cream, mayonnaise).

Turn on the oven and heat it up to 180 degrees. Set the mold for 25 minutes. Then take out and sprinkle with cheese. Put it on for another 5 minutes. Sprinkle the dish with herbs.

Here is our delicious meal. The eggplant chicken recipe is not complicated at all. Enjoy!

Chicken with zucchini and eggplant

To prepare this delicious and fragrant dish, we will need:

• chicken fillet (larger) - 2 pcs.;
• eggplant young large sizes - 3 pcs.;
• ripe tomatoes - 3 pcs.;
• young large zucchini - 3 pcs.;
• onion - 1 pc.;
• multi-colored sweet pepper - 2 pcs.;
• cheese - 200 g;
• garlic - 3 cloves;
• salt, pepper, sugar, herbs.

Cooking

Finely chop the onion and fry it until transparent, add finely chopped garlic and chopped tomatoes in a blender. Sweeten, salt, pepper, add greens and your favorite spices. Close the lid and simmer for 15 minutes.

Cut the chicken fillet into cubes and place in the pan. Salt, pepper. Fry until golden brown. Take out the form, grease it with vegetable oil and place the chicken fillet there.

Cut the zucchini into cubes, fry until golden brown, season with a little salt, and place on top of the chicken. Do the same with eggplant and peppers. When all the vegetables are in shape, pour them with tomato sauce, cover with foil and bake for 45 minutes at 200 degrees. Remove, sprinkle with cheese and bake again for 5 minutes. That's all, chicken with eggplant and zucchini is ready. Enjoy your meal!