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Cook whole chicken with eggplant. Eggplant with chicken: recipes, cooking secrets

Chicken meat is considered one of the most delicious and healthy. It is used not only in dietary nutrition, but also in children's. There is a wide variety of cooking options for this product. Chicken can be boiled, fried, baked, stewed, marinated. It goes well with any vegetable. Let's look at how you can deliciously cook eggplant with chicken. We offer you a wide variety of simple recipes, as well as the secrets of cooking. Write down or memorize.

Required products

For cooking we need:

  • eggplant. It is best to choose small and firm fruits.
  • Chicken meat. Here the hostesses will have a lot of room for imagination. After all, you can take fillet, chicken breast, thighs, wings, legs, etc.
  • Sunflower oil.
  • Salt, spices.

We will talk about the rest of the necessary ingredients in each specific cooking recipe. Many people are always interested in the calorie content of the product that they will eat. We will talk about this further.

Calorie content of chicken dishes

It is no coincidence that this meat can be used in dietary nutrition. Its calorie content is low. In many cooked dishes, which include chicken and eggplant, the number of calories does not exceed - 150 kcal. per 100 grams of product.

Pre-treatment of products

For cooking, it is best to take not frozen, but chilled meat. This is the best way to preserve the taste and juiciness of the chicken. Do not subject it to a long heat treatment, otherwise you will get tough and dry meat. In this case, the dish will no longer be saved by any seasonings and spices. A few words about the preparation of eggplant. They are thoroughly washed and cut into pieces or plates. Before cooking, eggplants are briefly soaked in water with a little salt, then lightly fried on both sides in sunflower oil.

Eggplant with chicken: recipes

The combination of the most tender meat and the amazingly spicy taste of "blue ones" (as they are popularly called) creates an amazingly tasty dish that is suitable for both everyday lunch or dinner, and for a festive table. We offer simple and affordable recipes.

Chicken with eggplant and tomatoes in the oven

What will we need?

  • chicken breast - 1-2 pieces;
  • eggplant - 2-3 pieces;
  • tomatoes - 4-5 pcs.;
  • garlic - a few cloves;
  • cheese - 100 g;
  • salt - 1 tsp;
  • mayonnaise - 2-3 tbsp. l.

Cut the breast into small pieces, beat them off. Salt a little. Pour sunflower oil into the pan. Fry the pieces of meat. Prepare eggplant and cut into pieces. On a baking sheet, greased with oil, spread the chicken meat. Next is the eggplant. Now cut the tomatoes into circles and put them on the eggplants. Mix mayonnaise with finely chopped garlic and coat each layer. Grate cheese on top. Bake for 25-30 minutes. Chicken with eggplant in the oven is very tasty. Try it - you won't regret it!

Braised chicken with eggplant

This dish is perfect for lunch or dinner. Prepare:

  • breast;
  • tomatoes - 2 pcs.;
  • sweet pepper - 1 pc.;
  • eggplant - 2 pcs.;
  • sour cream or cream - half a glass;

We clean the onion, cut it and fry it in a pan. We cut the chicken into pieces. Then add them to the pan. We prepare the eggplant, cut them. Cut tomatoes and peppers into slices. We put all the vegetables to the chicken and onions, close the lid. Fry. After 10 minutes, add sour cream sauce. Now we will tell you how to cook it. There is nothing difficult in this. Add spices, salt, garlic to sour cream and mix everything well. Pour the sauce into the prepared dish and close the lid again. After 20 - 25 minutes, the stewed chicken with vegetables is ready.

Eggplant baked with chicken and mushrooms

Prepare the following foods:

  • eggplant - a few 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, salt. Put on a baking sheet, eggplant on top. Mushrooms cut into small pieces and also fry to evaporate excess water. Then put them on eggplant. Next, grate the cheese. We put in the oven for 25-30 minutes.

Casserole

Some housewives do not even realize that such a tasty and satisfying dish can be prepared. A common casserole for many people is the classic cottage cheese or potato casserole. Of course, they are very tasty. But today we will talk about how you can cook chicken and eggplant casserole. What products, besides the above, will we need?

Required Ingredients:

  • eggplant - 3-4 pieces;
  • chicken fillet - 300-400 g;
  • eggs - 1-2;
  • semolina - 2-3 tbsp. l.;
  • salt, spices.

Fry onion and eggplant. The meat, cut into pieces, is also fried. Salt, pepper and add your favorite seasonings if desired. Break the eggs into the meat, spread the semolina. We mix everything well. We lay out in a special form or a deep baking sheet in the following sequence: part of the chicken, eggplant with onions, the rest of the meat. Top with sour cream or mayonnaise. Put in the oven for 30 minutes.

Eggplant with chicken: the subtleties of cooking

Every housewife has her favorite recipes that they use year after year. To make the dish the most delicious and fragrant, there are certain rules or secrets of cooking. Today we will tell you about what you need to know in order for eggplant with chicken to arouse the admiration of home, and the desire to find out the recipe, invited guests. Read carefully, and let the dishes you cook be the most delicious. So, the secrets of cooking:

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

If you take these simple tips into service, you can be sure that any dish that includes eggplant and chicken will turn out delicious and mouth-watering. And this means that rave reviews from family and friends are provided to you.

And finally

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

Chicken with eggplant and tomatoes in the oven in my family like to cook and eat on holidays. The dish is self-sufficient, it does not require an additional side dish. Vegetables and chicken always turn out juicy, and the whole dish is beautiful, thanks to the ruddy cheese crust. This dish is best served at the festive table in portions. If you have small, portion-sized heat-resistant forms, it is better to cook the chicken in them.

Let's prepare all the products 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 grill eggplants without oil, cheese and mayonnaise, then it is also better to exclude 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 circles. Chop parsley and garlic.

Fry the eggplant plates in a grill pan for 4 minutes on each side. Lubricate the bottom of the baking dish with vegetable oil. We lay out half of the eggplant plates slightly overlapping.

We cut the chicken breast in a thick edge and open it like a book, beat the fillet with a kitchen hammer and sprinkle with salt, pepper and chicken seasoning on both sides.

Put the chicken fillet in the form on the eggplants.

Spread the remaining eggplant strips on top of the chicken fillet. Lubricate the top of the eggplant with mayonnaise or sour cream.

Carefully place the tomato slices on top. Sprinkle them with chopped garlic and parsley.

Cheese can be grated, and if your cheese is already sliced ​​​​in portioned plates, then lay them also overlap. Sprinkle the grated cheese evenly over the tomatoes. You can sprinkle paprika on top of the cheese, but this is more for beauty. We send the form with chicken to the oven preheated to 170 degrees C for 25-30 minutes.

In the process of cooking chicken with eggplant and tomatoes in the oven, a lot of juice will stand out, you can then drain it or make a sauce with it.

We serve the finished dish in portions.

It looks good on the festive table and it turns out very, very tasty. Enjoy your meal!

Today's recipe is for those who, like me, love blue ones very much. Delicious, fragrant, juicy chicken fillet stewed with eggplant and tomatoes, it cooks quickly and very easily. Look at the photo, and you will succeed the first time!

Ingredients: (for 3 servings)

  • 2 chicken fillets or 1 breast
  • 600-700 g eggplant
  • 3/4 cup mashed tomatoes
  • 1 large onion
  • 1-2 garlic cloves
  • some greenery
  • salt, pepper to taste
  • a pinch of curry
  • vegetable oil

Eggplants I try to choose young, which still have a rather tender skin and few seeds. Round eggplants are just great, but, unfortunately, they are not always on sale.

Cooking:

Chicken fillet cut into fairly large pieces.

Salt the fillet pieces, pepper and add a pinch of curry powder.

Mix well and fry in vegetable oil until slightly golden.

While the chicken is frying, cut the onion into small cubes.

Add it to the pan.

Continue to fry over low heat until the onion is translucent.

We wash the eggplants and quickly cut them into cubes with a side of about 1.5-2 cm.

When the onion begins to acquire a golden hue, put the chopped eggplants into the pan.

Add 2-3 tbsp. l. water, close the lid and keep on low heat for 10 minutes, until the eggplant becomes softer and decreases in volume.

In the meantime, prepare the tomato sauce. You can use fresh tomatoes - put them in boiling water for a minute, then remove the skin and grate on a coarse grater. And you can take ready-made pureed Passata tomatoes or tomatoes in their own juice. You will need about 3/4 cup in total.

When the eggplants have settled a little, salt them, pepper them, mix with onions and chicken fillet and pour over the mashed tomatoes.

Close the lid again and simmer over low heat for about 15 minutes. After this time, the dish will look something like this:

Add finely chopped parsley or cilantro and garlic passed through a press.

Stir, close the lid and immediately turn off the stove. Let it brew for at least 10 minutes, then serve to the table.

This is how, simply and quickly, chicken fillet stewed with eggplant and tomatoes is prepared. Believe me, it is very tasty, and besides, it is healthy. In the East, eggplant is generally called a longevity vegetable, it contains many substances that have a beneficial effect on the cardiovascular system and blood formation.

I have already published recipes for eggplant dishes that we often cook at home. This, for example, and baked in the oven. Or delicious, very similar to a dish of mushrooms.

Chicken fillet can also be cooked with green beans, very tasty, see the recipe.

That's all for today. I wish you good luck and good mood!

Always cook with pleasure!

Smile! 🙂

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.

Enjoy your meal!

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 their soup 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 crushing, 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 carrots 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, those that are baked just like that or with cheese are especially popular. 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 distribute a 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.

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