Recipes for cooking chicken with eggplant and tomatoes in the oven. Eggplants with chicken in the oven Eggplants baked in the oven with chicken and tomatoes

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!

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

To prepare 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 juicier and softer, it is advisable to marinate it before heat treatment.

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

All recipes for 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 version

A casserole made using the technology described below allows you to add variety to your daily menu. Since it contains only meat and vegetables, it is optimal for both adults and children. Before you cook with 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 of vegetable oil.
• A bunch of dill and salt.

The blue ones are filled with cold water and left for at least half an hour. Then they are rinsed, wiped, cut in half and greased with a mixture of vegetable oil and crushed garlic. The eggplants prepared in this way are placed on a baking sheet. Place fillet pieces and tomato slices on top. All this is sprinkled with chopped dill and grated cheese and sent for subsequent heat treatment. Cook chicken fillet with eggplants and tomatoes in the oven at 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, which must include:

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

The washed blue ones are cut into long thin slices, add some salt and leave for at least half an hour. Then they are rinsed under cold water, dried and fried in vegetable fat. The browned eggplants are first placed on paper towels and then in a heat-resistant dish. Place salted and beaten fillet on top and another layer of blue ones.

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

Option with onions

We draw your attention to another interesting recipe. The dish prepared using it will be an excellent option for a family dinner. It has a piquant, moderately spicy taste and rich aroma. To make 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.
• Large onion.
• 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 processed in this way is coated with a sauce made from some of the existing mayonnaise, mustard, salt, thyme and pepper, and left for half an hour.

The marinated chops are placed on a baking sheet and covered with onion rings. Place eggplant cubes and crushed garlic mixed with the rest of the mayonnaise on top. All this is covered with tomato slices, sprinkled with grated cheese and removed for heat treatment. Bake the dish at medium temperature for no longer than thirty-five minutes.

Option with carrots

This dish is prepared in portioned pots. Therefore, it can be served not only for a regular family lunch, but also for a dinner party. This recipe for chicken fillet with tomatoes and eggplants requires a specific list of products. To avoid complications, check in advance whether you have:

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

Chopped chicken fillet is fried in one frying pan, onions and carrots are sautéed in the second. Add diced peppers and eggplants to the browned vegetables and cook everything together for a couple of minutes. Fried meat is placed at the bottom of ceramic pots. Sautéed vegetables are placed on top and topped with sour cream, sour cream with curry and salt. Filled pots are sent for subsequent heat treatment. Cook chicken with eggplants and tomatoes in the oven at medium temperature until all ingredients are soft.

Option with potatoes

This casserole is not only tasty, but also quite filling. Therefore, it can feed a large family. To do 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 onion.
• ¼ teaspoon chili powder.
• 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 vegetable is distributed over the bottom of the baking sheet.

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

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 stand 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.

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!

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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Always yours Irina.
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