Tender chicken meat goes well with savory eggplant. On the basis of this food tandem, delicious and fragrant dishes are obtained. Today's publication contains the best recipes for chicken baked with eggplant and tomatoes.
Important Tips
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 more juicy and soft, it is advisable to marinate it before cooking.
As for eggplant, young dense specimens with a thin peel are best suited for cooking 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 peeled from the thick peel and kept in cold water. In addition, there is another easy way to get rid of bitterness. To do this, put the vegetables in a bowl, sprinkle with salt and leave at least half an hour. Then they are rinsed and prepared as provided by the technology.
All recipes for chicken with eggplant and tomatoes are as simple as possible 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
The casserole made using the technology described below allows you to add variety to the daily menu. Since it contains only meat and vegetables, it is optimally suitable for both adult and baby food. Before you cook eggplant with chicken and tomatoes, double-check whether you have at 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.
Blue ones are poured 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. Eggplants prepared in this way are placed on a baking sheet. Top with slices of fillet and slices of tomatoes. All this is sprinkled with chopped dill and grated cheese and sent for subsequent heat treatment. Cook the chicken fillet with eggplant and tomatoes in the oven at moderate temperature for no longer than forty minutes.
Sour cream option
This light summer casserole has a delicate taste and a pleasant aroma. It is prepared from a minimum set of components, among which must necessarily be:
- A pound of chicken.
- 200 grams of good hard cheese.
- 3 eggplant and tomato.
- Clove of garlic.
- A little not too oily sour cream.
- Salt, vegetable oil and fresh herbs.
Washed blue ones are cut into long thin plates, salted and left for at least half an hour. Then they are rinsed under cold water, dried and fried in vegetable fat. The browned eggplant is first placed on paper towels, and then in a heat-resistant form. Salted and chopped fillets and another layer of blue ones are laid on top.
All this is covered with tomato slices, chopped garlic and chopped herbs, and then smeared with sour cream and sprinkled with grated cheese. Cook a chicken fillet casserole with eggplant and tomatoes in the oven at standard temperature. The average duration of heat treatment does not exceed twenty five minutes.
Onion Option
We draw your attention to another interesting recipe. A dish prepared on it will be an excellent option for a family dinner. It has a piquant, moderately pungent taste and rich aroma. To bake chicken fillet with tomatoes and eggplant you will need:
- 180 grams of good hard cheese.
- A pair of chicken breasts.
- Medium eggplant.
- Large ripe tomato.
- 5 small cloves of garlic.
- Large onion.
- 240 grams of mayonnaise.
- A pair of large spoons of mustard.
- 30 milliliters of olive oil.
- Salt, thyme and pepper.
Washed and dried chicken fillet is separated from the bone, cut into slices and beat with a kitchen hammer. Meat processed in this way is smeared with a sauce made from a portion 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 with eggplant cubes and crushed garlic mixed with the remains of mayonnaise. All this is covered with circles of tomatoes, sprinkled with grated cheese and cleaned for heat treatment. Bake the dish at an average temperature of no longer than thirty-five minutes.
Carrot Option
This dish is prepared in portioned 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 suggests a specific list of products. To avoid difficulties, check in advance if you have at your disposal:
- A pair of ripe tomatoes.
- 400 grams of chicken.
- A pair of eggplant.
- Large onion.
- Sweet bell pepper.
- Medium carrot.
- ½ cup not too fat sour cream.
- A teaspoon of curry.
- Salt and vegetable oil.
In one pan, the chopped chicken fillet is fried, in the second, onions and carrots are passaged. Cubes of pepper and eggplant are added to the browned vegetables and cooked together for a couple of minutes. Fried meat is laid on the bottom of the ceramic pots. Passaged vegetables are placed on top and poured with sour cream, sour cream with curry and salt. Filled pots are sent for subsequent heat treatment. Cook the chicken with eggplant and tomatoes in the oven at medium temperature until all ingredients are soft.
Option 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.
- 5 ripe tomatoes.
- A pair of large spoons of mayonnaise.
- Large onion.
- ¼ teaspoon ground chili.
- Bay leaves, 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 skillet. The browned root crop is distributed on the bottom of the pan.
Pieces of blue and tomato slices, from which the skin was previously removed, are laid out on top. All this is salted, sprinkled with vegetable oil and covered with chopped fillet marinated in a mixture of chopped onions, mayonnaise and spices. Baked chicken with tomatoes and eggplant in the oven, heated to one hundred ninety degrees. Cooking time depends on how large the vegetables were cut. As a rule, it does not exceed forty minutes.