2016-08-04

Date: 04 08 2016

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Hello my dear readers! It seems that I did not plan to cook anything like this, but the day before, a couple of eggplants remained from cooking. I couldn't decide where to put them. For lunch, I wanted to bake a prose one, but then I changed my mind - the potatoes turned out to be not enough for four mouths. "Eureka!" not only Archimedes cried out when immersing his body in the liquid, but I also today, having decided to assign eggplants and other gifts of the fields to the hen. From my impromptu, a very good-tasting chicken with eggplant and tomatoes in the oven turned out.

She may not look very presentable. I cooked the chicken in the evening and with my blind eyes I did not see all the “ustukov” on the body of the baked, which I tore out with tweezers. Parts of the meat with awns had to be given to the dog, for which she was very grateful to me ... But it turned out very, very tasty, please take my word for it!

Aromatic ajapsandal (recipe), I make quite often in the summer. But here I combined the whole chicken and eggplants into a single dish for the first time, although I have been making a casserole with chicken breast, tomatoes, cheese and blue ones for a long time. It turned out to be a very advantageous combination - meat immediately with an unusual side dish. To make the dish not too high in calories, I advise you to cut 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 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

My remarks

Fantasize, relying on knowledge and experience, and you will have culinary happiness!

I offer a hearty and tasty hot dish - eggplant with chicken in the oven. Such a dish can be both independent and 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, it also looks quite original.

Prepare the necessary ingredients for cooking.

Cut the onion into cubes.

Also cut the chicken meat into cubes. I took the meat from the thighs, it is more juicy, but fillets can also be used. Meat I got 300 g.

Cut the eggplant in the form of a fan, leave the tail, so it will look more beautiful when served. Salt the eggplant inside and leave for 20-30 minutes.

Heat the sunflower oil in a frying pan and fry the onion until transparent, then add the meat, also fry a little. Add a glass of thick tomato juice. I had boiled juice left, I used it. Stew the meat until the juice evaporates by 2 times.

When the juice has evaporated, add salt, pepper and chopped garlic to the pan, mix and cook for another 5 minutes.

Line a baking sheet with foil. Pat the eggplants dry with napkins, remove excess moisture and put on a baking sheet, slightly opening in the form of a fan. Drizzle some sunflower oil over the top.

Preheat the oven to 180 degrees and bake the eggplant for 25 minutes. Then remove the baking sheet from the oven and distribute the stuffing with chicken into the eggplant cuts. Sprinkle with ground oregano.

Grate the cheese and sprinkle the eggplant on top. Put the eggplant and chicken back in the oven and bake for 10-15 minutes until the desired browning of the cheese.

Put hot hot eggplants with chicken and cheese immediately after cooking, put on plates, add greens 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 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.

The combination of ingredients such as chicken and eggplant is distinguished by its special tenderness and amazing aroma. If you add various spices to them, then the dish turns out to be more tasty. In addition to spices, other interesting products are used with these ingredients. You will find the most original eggplant and chicken recipes below.

How to cook eggplant chicken

The roots of dishes with this combination of products come from the East, where eggplants began to be cooked with the addition of spices, and then meat. There are many such recipes. Eggplant with chicken can be baked on the grill or in the oven, stewed or fried. Spices and herbs help to diversify these dishes. Mushrooms or zucchini can be added to eggplants. For a beautiful serving of eggplant, rolls or boats are prepared.

Whichever option you choose, it is important to properly prepare the ingredients. The chicken is washed under running cold water and processed according to the recipe, for example, into minced meat. With eggplant, you will have to tinker a little longer. To prepare them, you will need a container with cold water, which must be salted. This little blue vegetable is placed there and left to soak for at least half an hour. This is necessary so that all the corned beef, which makes the product bitter, leaves it. A middle-aged eggplant must be peeled, because it is too tough.

In addition to preparation, it is important to choose the right blue ones. Young dense fruits with thin skin are considered ideal. Their taste is more pleasant and juicy. In addition, it will take longer to mess with the old ones, because they have a lot of bitterness that accumulates during growth. It is better to take the breast not deep-frozen, but simply chilled. You do not need to cook it for a long time, because chicken meat does not like long cooking. Under such conditions, it loses flavor and juice, so the finished dish will no longer be so rich.

Casserole with tomatoes

Cooking eggplant dishes can help create not only a daily menu, but even a festive one. If you bake foods in the oven, they will turn out to be more dietary. In addition, the taste will be juicier and richer, because with such a heat treatment, vegetables with meat retain more nutrients. The ingredients for eggplant casserole are as follows:

• tomatoes - 3 larger or 4 small;
• vegetable oil - 3 tbsp. spoons;
• hard cheese - 150 g;
• chicken fillet - 5 medium pieces;
• dill - 1 bunch;
• garlic - 3 cloves;
• eggplant - 3 medium in size.

Cooking method:

1. Turn on the oven, set the temperature to 180, leave to warm up.
2. Rinse eggplant, or blue ones, and dry on paper towels. Then soak them for half an hour.
3. Crush the garlic under pressure, then mix with oil and let stand for a while.
4. Cut the soaked blue ones in half, then grease with an oil-garlic mixture, and then immediately brown in a dry frying pan. Put the first layer in a baking dish.
5. Next lay the fillet pieces, then sliced ​​\u200b\u200btomatoes.
6. Sprinkle dill on top, and then cheese chips.
7. Bake the dish for no more than an hour, preferably about 40 minutes.

Soup

This dish is very unusual, because eggplants with chicken are more commonly found in the form of salads, casseroles or just snacks, but the soup from them turns out to be no less appetizing. The taste is slightly sour and spicy. The dish itself is very useful. The ingredients for it are as follows:

• water - 2 l;
• carrots - 0.2 kg;
• bay leaf - 1 pc.;
• dried basil - a small pinch;
• fresh tomatoes - 0.5 kg;
• eggplant - 0.5 kg;
• chicken fillet - 0.3 kg;
• potatoes - 0.5 kg;
• black pepper - 5 peas.

Cooking method:

1. Put the water to boil, put the fillet, bay leaf, pepper in it. Soak eggplant in cold water.
2. Wash all vegetables. Next, cut the potatoes and eggplant into cubes, the onion also, but a little smaller, and grate the carrots and tomatoes.
3. After chopping, pass the tomatoes through a sieve to remove the seeds with the skin. Only vegetable puree should remain.
4. When the fillet is cooked, take it out, cool and cut.
5. Pass the onion and carrot in a pan, then add the eggplant, simmer for 5 minutes. and pour in the tomato puree.
6. Throw potatoes into the broth, cook until half cooked, then add vegetable frying and meat.
7. Simmer the soup for another 2-3 minutes.

Ragout with mushrooms

The cuisines of almost all peoples of the world have such a dish as stew in their culinary list, but each country has its own cooking characteristics. In the traditional version, this is fried meat, which is then stewed with tomatoes, carrots, peppers and other products. Often with chicken and eggplant. For this recipe, only half of the blue is enough. The rest of the ingredients are:

• Bulgarian pepper - 2 pcs.;
• bay leaf - 2 pcs.;
• onion - 1 pc.;
• mushrooms - a jar of champignons;
• chicken fillet - 0.3 kg;
• tomato sauce - 2 tbsp. l.;
• tomatoes - 2 pcs.;
• parsley - a small bunch.

Cooking method:

1. Wash all vegetables. Cut the onion and eggplant into medium cubes, the pepper into small strips, and the tomatoes into slices.
2. Rinse the meat and also cut into pieces about 3 by 3 in size.
3. Take a saucepan, a cauldron or a deep frying pan, pour vegetable oil into it, heat up and fry the fillet.
4. After 3-4 min. put vegetables to the meat, season with bay leaf, spices.
5. Remove the mushrooms from the jar, fry in a separate frying pan.
6. Combine all ingredients, let simmer for 10 minutes.
7. Then add the sauce, simmer for another 5 minutes.
8. At the end, sprinkle with finely chopped herbs.

salad

Light snacks in the form of salads can be not only cold, but also warm. One of these is prepared with eggplant and chicken. In addition, even nutritionists consider the combination of meat and vegetables to be ideal, so this salad is not only tasty, but also healthy. The ingredients for it will be required from the following list:

• fresh greens - a couple of branches;
• carrot - 45 g;
• sweet pepper - 1 pc.;
• soft cheese - 150 g;
• tomatoes - 200 g;
• salad onion - 1 pc.;
• eggplant - 300 g;
• black pepper, salt - to your taste;
• chicken fillet - 200 g.

Cooking method:

1. Rinse the meat thoroughly, dry and divide into fibers across, then lightly fry in vegetable oil.
2. Rinse blue ones, soak in salt water for half an hour. Next, get it, wait until they dry and chop larger straws.
3. Wash the rest of the vegetables. Cut onions into half rings, carrots into thin circles, and peppers into strips.
4. Fry all the vegetables, then mix with the rest of the ingredients.
5. Put in a salad bowl, put slices of soft cheese on top and garnish with herbs.

boats

Minced meat is often used in this recipe, but with chicken the dish is also very appetizing. To give it a beautiful appearance, it is better to choose blue ones of the same size. Cooking won't take long. You just need to cut the eggplants correctly and put the rest of the ingredients in them, which are combined in the following list:

• tomato - 1 large and ripe;
• oil, spices;
• eggplant - 3 pcs. medium size;
• chicken breast - 300 g;
• cheese - about 200 g.

Cooking method:

1. Wash the meat, separate into fibers, which are then fried in a skillet until lightly blushed.
2. Cut the blue ones into 2 parts, peel them from the pulp to get walls of about 5 mm.
3. Wash the rest of the vegetables. Chop the onion into half rings, grate the carrots. Fry them in a pan, throw a tomato with eggplant pulp there.
4. Combine all the products for the filling, fill improvised "boats" with it. You can wrap them in foil.
5. Spread the cheese chips on top, bake in the oven for 20 minutes. at the optimum temperature of 180 degrees.

In a slow cooker

Of all the recipes, the simplest are dishes cooked in a slow cooker. You just need to turn on the correct mode and fry everything. Then it remains only to serve the resulting yummy. To prepare this recipe, you will need:

• tomato paste - 2 tbsp. l.;
• eggplant - 3 pcs.;
• potatoes - 5 pcs.;
• chicken breast - 1 pc. weighing about 0.8 kg;
• onion - 1 pc.;
• carrot - 1 pc.

Cooking method:

1. Wash all vegetables thoroughly under running cold water. Then chop the blue ones with potatoes into cubes, carrots with a grater, and onions into small cubes.
2. Rinse the chicken too, chop into cubes, approximately, as for goulash.
3. Pour oil into a multicooker bowl. First, fry the onion with carrots, turning on the “Frying” or “Baking” program.
4. Then throw the meat on top, and the next layer of eggplant. Continue simmering.
5. Dilute tomato paste with water in an amount of 150 ml, send to a slow cooker.
6. Switch the device to the "Extinguishing" mode, set the timer for 1 hour.

With tomatoes

One of the delicious and beautiful portioned dishes can be considered chicken breast stewed with tomatoes and blue ones. It turns out very bright, so it is perfect as a treat on the festive table. The breast should be larger so that it can be cut into chops. In general, the list of ingredients looks like this:

• garlic - 1 clove;
• eggplant - 2 pcs.;
• breast - 1 pc. weighing 1.2 kg;
• tomatoes - 4 pcs.;
• cheese - 200 g;
• mayonnaise - 5 tbsp.

Cooking method:

1. Rinse the meat, cut into several portions, lightly beat off and fry, you can only on one side.
2. Cut blue ones into longer plates. Their number should match the portions of the breast.
3. Wash the tomatoes, cut into rings, chop the garlic and season with mayonnaise with spices.
4. Lubricate a baking sheet with oil, put the meat, and mayonnaise sauce on top. Next, distribute a layer of eggplant, brush again, and only then spread out the tomatoes.
5. Grate cheese, sprinkle eggplant over it.
6. Bake for a quarter of an hour at medium temperature.

Potato casserole

Among the recipes, especially popular are those that are baked just like that or with cheese. In addition, they are very useful due to this heat treatment. For such an eggplant and chicken dish, it does not take much time and ingredients. The recent list includes the following:

• sour cream - 4 tbsp. l.;
• chicken fillet - 200 g;
• potatoes - 4 pcs.;
• cheese - 100 g;
• eggplant - 2 pcs.;
• milk - 100 ml;
• sugar, spices and salt - to taste.

Cooking method:

1. Peel the potatoes, rinse, then cut into slices.
2. Wash the fillet too, cut into pieces. Chop eggplants into half rings.
3. Grease the baking dish, first put the potatoes on the bottom, lightly salt, then spread the layer of meat, eggplant. The last layer should be grated cheese.
4. Top with a sauce made from a mixture of milk with sour cream, salt and sugar.
5. Cook in the oven. Enough about 50 minutes.

Video

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.