Recipes for cooking chicken with eggplant and tomatoes in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

Important recommendations

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 eggplants, 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 s alt andleave for at least half an hour. Then they are rinsed and cooked according to the technology.

All eggplant and tomato chicken recipes 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

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 optimally suited for both adult and baby food. Before you cook eggplant with chicken and 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 garlic cloves.
• 3 tablespoons vegetable oil.
• Bunch of dill and s alt.

The 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 fortyminutes.

Sour cream variant

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

• A pound of chicken fillet.
• 200 grams of good hard cheese.
• 3 each eggplant and tomato.
• A clove of garlic.
• A little not-too-greasy sour cream.
• S alt, vegetable oil and fresh herbs.

Washed blue ones are cut into long thin slices, s alted 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. S alted 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. Chicken fillet casserole with eggplant and tomatoes is prepared in the oven at standard temperature. The average cooking time does not exceed twenty-five minutes.

Onion variant

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 bake chicken fillet with tomatoes and eggplant you will need:

• 180 grams of good hard cheese.
• Pair of chickenbreasts.
• Medium eggplant.
• Large ripe tomato.
• 5 small cloves of garlic.
• Big onion.
• 240 grams of mayonnaise.
• A couple of large spoonfuls of mustard.
• 30 milliliters of olive oil.
• S alt, 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 a portion of the available mayonnaise, mustard, s alt, thyme and pepper, and left for half an hour.

Marinated 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.

Carrot variant

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 if you have:

• 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.
• S alt and leanoil.

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 s alt. 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.

Potato option

This 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 onion.
• ¼ teaspoon ground chili.
• Bay leaf, s alt, vegetable oil and fragrant spices.

Cooking algorithm

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

Slices of little blue ones and slices of tomatoes, from which the skin was previously removed, are laid out on top. All this is s altedsprinkle with vegetable oil and cover 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.