Eggplant chicken is cooked easily and simply. This combination of products can be used in second courses, and in salads, and in all kinds of snacks. In this article we will present several recipes, thanks to which you can make a truly delicious lunch or dinner on your own.
Making Korean style eggplant chicken
How to cook eggplant with chicken? Second course recipes may include the use of completely different products. To implement the presented cooking method, we need:
- chilled chicken fillet - about 400 g;
- small fresh eggplants - approximately 400 g;
- large white onion - 1 pc.;
- fresh ginger - about 10 g;
- sesame seeds - 2 large spoons;
- garlic cloves - 3 pcs.;
- wine vinegar - 2 large spoons;
- soy sauce - about 4 large tablespoons;
- granulated sugar - 1 large spoon;
- potato starch - dessert spoon;
- green onions - a small bunch;
- vegetable oil, salt - optional.
The process of cooking in a multicooker
Eggplant chicken is a great dinner for the whole family. But before you cook it, you should thoroughly rinse the chilled fillet, dry it and cut into small pieces.
In this form, the meat is laid out in a multicooker bowl and fried in baking mode until fully cooked. After this, the product is transferred to a deep bowl, covered with a lid and left aside.
In the same bowl, chopped onion is separately fried and spread it to the chicken.
Thoroughly washed eggplants are dried and cut into small pieces. In order for all bitterness to go away from them, the vegetables are salted and left aside for 20 minutes. Then they are washed, laid out in a slow cooker and fried until crusted. Next, they add grated garlic and ginger, mix and stew in the appropriate mode for another 2 minutes.
After the chicken with the eggplant is ready, both ingredients are combined in a multicooker bowl, sesame seeds are added, mixed and cooked for about a minute. Then they add wine vinegar, soy sauce, and also add spices, starch and granulated sugar.
Stew foods for about 3 minutes and season with chopped green onions.
Chicken with eggplant ( it is very easy to cook it in a slow cooker ) is served warm or cold together with a slice of white bread.
Cooking a delicious second course with mushrooms
Eggplant with chicken and mushrooms are cooked in minutes. To make such a lunch on our own, we need:
- chicken breast - 1 pc.;
- fresh champignons - about 150 g;
- fresh medium eggplant - 2 pcs.;
- hot ketchup - 1 large spoon;
- different spices and seasonings - apply to taste;
- vegetable oil - optional.
Cooking method
Eggplant with chicken and mushrooms can be cooked both in a slow cooker and on a stove. Fresh champignons are cut into thin slices, and medium eggplant into small cubes. Both ingredients are laid in a deep saucepan or in a multicooker bowl and sautéed together with vegetable oil until golden brown.
Shredded chicken fillet is added to the same dishes. Together with the rest of the ingredients, it is cooked until completely soft, and then salted, peppered and spread hot ketchup. After mixing the components, they are poured with a small amount of water and stewed for about a quarter of an hour.
Serve eggplant with chicken (recipes are presented in this article) to the table, preferably immediately after cooking, along with a slice of bread.
How to cook eggplant casserole in a slow cooker?
About how to cook stewed chicken with eggplant in a slow cooker, we talked a little higher. Now I want to tell you how to make a delicious and satisfying casserole in this wonderful device.
To implement such a recipe, we need:
- chicken breast - 1 pc. (400 g);
- fresh medium eggplant - 2 pcs.;
- fresh tomatoes - 2 pcs.;
- potatoes are not very large - 3 pcs.;
- large onion - head;
- spices and seasonings - to taste;
- sunflower oil - 30 ml;
- olive fat mayonnaise - about 90 g;
- hard cheese - at least 100 g.
We prepare the components for the second course
A casserole with eggplant and chicken is cooked in a slow cooker relatively quickly. But before you put it there, you should prepare all the components in advance. Chicken breasts are washed, cleaned of bones and chopped into medium-sized cubes. The eggplants are rinsed, cut into circles and kept in salt water for about half an hour. As for potatoes, fresh tomatoes and onions, they are also peeled and chopped in circles.
In a separate plate, grate hard cheese using a medium-sized grater.
How to form a casserole?
Eggplant, chicken, potatoes and other ingredients are ideal for preparing tasty and hearty casseroles. Before proceeding with its heat treatment, it is necessary to properly form the second dish. To do this, take the multicooker bowl and grease it with sunflower oil. Then, potato circles, cubes of chicken and eggplant are alternately placed in the dishes. All ingredients are flavored with spices and seasonings, including table salt. After that, they are covered with onion rings and fresh tomatoes.
In order for eggplants with vegetables and chicken to turn out to be as juicy and tasty as possible, they are carefully lubricated with fat mayonnaise (you can simply cover them with mayonnaise net).
Bake a delicious dish
After the chicken with eggplant and other ingredients are in the bowl, they are immediately sent to the slow cooker. In the “Baking” mode, the casserole is cooked for approximately 60 minutes. For an entire hour, chicken breasts, as well as the vegetables used, should be as soft as possible.
To make the eggplant casserole with poultry meat and potatoes very tasty and nutritious, seven minutes before turning off the multicooker, it must be sprinkled with finely grated hard cheese. Under the influence of heat treatment, the dairy product will melt, making the dish more appetizing, greasy and hearty.
How to present a casserole to a family dinner?
After the baked vegetables are completely cooked, they are taken out of the slow cooker and partially cooled. Then the dish is divided into portions and laid out on plates. It is presented to the table along with a slice of bread, homemade marinades, herbs and fresh vegetables. Enjoy your meal!
To summarize
As you can see, there is nothing complicated in making eggplant dishes. And so that you get a really very tasty and nutritious lunch, these vegetables should be used as young and fresh as possible. It is also recommended to pre-soak them in salt water. This is necessary so that the eggplants lose their inherent bitterness, become more delicious and tender.