Chicken with eggplant, how to cook a delicious dish with eggplant

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 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 chicken with eggplant and 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.

Cooking eggplant stuffed with chicken:

Step 2: .

I hope you chose eggplants that are not too small. The peel should be without signs of spoilage. First of all, the eggplants should be washed thoroughly. Afterwards we cut off the stalks - this is superfluous (although it can be quite useful as a design element). We place the vegetable on the board for convenience and cut it into two parts along the main axis. Now, we need to get rid of the pulp, which will be useful in the future, for which we use a knife, and use it to separate the pulp from the skin - clean it. The thickness of the skin with a layer of pulp on it should be about 5 millimeters, which is necessary for the stability of the finished dish. Meanwhile, put the peelings in a bowl. So, the skin is peeled - salt it and leave for 30 minutes.

Step 2: Make the filling.

While the skin is set aside, we cut the chicken fillet into slices (approximately 2x2 centimeters in size). Finely chop the onion and garlic with a knife - try as finely as possible. Turn on the stove to high heat, place a frying pan on it and, when heated, pour in a small amount of vegetable oil. Fry the onion until golden brown, and then add the garlic and chopped chicken fillet. Fry this mixture over medium heat for a minute and add the eggplant pulp. Fry until cooked and turn off the stove, let the mixture cool slightly. Salt and pepper.

Step 3: Stuff the eggplants and bake.

First, preheat the oven to 180-200 degrees. The peel has rested for the appointed time, and it’s time to stuff it. It is possible that the skin will release juice - in this case it will need to be drained. Grease a baking tray with oil and place eggplant boats on it. Using a spoon, spread the fried mixture onto the eggplants. We cut the tomatoes into circles and send them there, beautifully placing them on the surface. All that remains is to lightly coat the filling with mayonnaise, and you can bake. Place the baking sheet in the oven and bake for 10-15 minutes.

Step 4: Serve eggplant stuffed with chicken.

After the expiration date, remove the baking sheet with stuffed eggplants from the oven. The latter can be turned off. Now is the time to grate the cheese over our boats using a grater. Place back into the cooling oven for a minute or two so that the cheese can melt. And finally, we take it out for the last time. Carefully transfer the eggplants to a serving plate. Now is the time to sprinkle them with the available herbs. Can be served either hot or chilled. Bon appetit!

Tips for the recipe:

– – The filling can be varied with chopped walnuts, from which, when taking a sample, you will feel a pleasant crunch on your teeth. — By baking in olive oil and using mayonnaise on a quail egg, you will add a lot of wonderful flavors.

– Each of the eggplant halves can be decorated differently, which will give them some individuality. — Hot, these eggplants are good for dinner, and cold for lunch.

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 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 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.

Chicken with eggplant - the best recipes. How to properly and tasty cook chicken with eggplants

Chicken with eggplant is a wonderful combination that can bring real pleasure to gourmets.
The roots of the dish should be sought in the East, it was there that the tradition of cooking eggplants with spices arose, and a little later chicken meat was added to the vegetables. There are many ways to prepare the dish; eggplant with chicken can be fried, stewed, baked in the oven or on the grill. Variations with herbs and spices provide a lot of opportunities to diversify the dish, making it brighter and richer.

Chicken with eggplant - food preparation

Pre-processing the ingredients when preparing chicken and eggplant is quite simple.

As for white meat, it is washed in running water, if required by the recipe, and minced into minced meat using a meat grinder.

Eggplants are soaked in salted water to release the corned beef, and with it the bitterness contained in the vegetables. This procedure takes about half an hour. If the eggplant is not young, you should peel it.

Chicken with eggplant - the best recipes

Recipe 1: Chicken baked with eggplant

A great recipe for a holiday lunch or dinner.

Ingredients : - 1 chicken breast; - 2 eggplants; - 2 tomatoes; - 200 grams of hard cheese; - 1 clove of garlic; - 100 grams of sour cream or mayonnaise; - ground black pepper; - vegetable oil for frying; - salt;

- greens (parsley, dill, etc.).

Cooking method

Eggplants should be washed, ensure that there is no water left on them, and cut lengthwise into thin strips (it is recommended to use a vegetable cutter). Soak the eggplant strips a little in salted water, drain the water, fry the strips in vegetable oil until golden brown (3 minutes on each side).

It is important that during further preparation of the eggplant dish there is no excess vegetable oil; after frying, it should be removed from the vegetables using a paper towel. Process the chicken breast, then cut into thin pieces (crosswise), put in a plastic bag, beat a little with a hammer.

Remove the white meat from the bag and add salt and pepper to taste.

Wash the tomatoes and cut into not very thick slices. Finely chop the garlic, chop the herbs, grate hard cheese.

The chicken with eggplants will be cooked in the oven, so take a baking dish, put the eggplants in it (overlapping one strip over the other), then make a layer of chicken meat, again a layer of eggplants, tomatoes, salt, pepper, sprinkle with garlic and herbs. The top layer consists of sour cream (mayonnaise) and grated cheese.

In the oven, eggplants with chicken are baked for half an hour at 180 degrees. After the oven is turned off, you need to let the chicken and eggplants brew for another 10-15 minutes. Before serving, you can sprinkle the dish with chopped herbs.

Recipe 2: Chicken and Eggplant Casserole

Casserole is a wonderful dish, but it is often underestimated, associated exclusively with cottage cheese or potatoes. We offer a recipe for a delicious chicken casserole with eggplant.

Ingredients : - ½ kilogram of chicken fillet; - 1 medium-sized eggplant; - 2 eggs; - 1 carrot; - ½ red onion; - 3 tablespoons of semolina; - 1 hot pepper; - vegetable oil for frying; - salt;

- curry.

Cooking method

Cut the eggplant into small cubes, soak them in salted water for 15 minutes. Three carrots on a coarse grater, finely chop the onion, mix the ingredients, sauté in vegetable oil until a golden color appears.

After the onions and carrots are fried, add pre-squeezed (without water) eggplant to them, mix and fry until tender. The filling is ready.

Chop the chicken meat, add chopped red pepper (the seeds should not be used, otherwise it will be too spicy), curry, salt, eggs and semolina.

Pour a little vegetable oil into the baking dish so that the casserole does not burn, put half of the chicken base on the bottom, add the filling and the chicken base again. Grease the surface of the casserole with vegetable oil, place the dish in the oven, bake for 30-40 minutes at 200 degrees.

The casserole can be served with a side dish or seasoned with sauce.

Recipe 3: Chicken with eggplant and mushrooms

Chicken, eggplant and mushrooms taste great, especially when cooked in red wine.

Ingredients : - 1 chicken breast; - 2-3 eggplants; - ½ kilogram of mushrooms; - 100 milliliters of red semi-sweet wine; - 2 onions; - 100 milliliters of soy sauce; - 3 cloves of garlic; - ground black pepper; - ground red pepper; - salt;

- vegetable oil for frying.

Cooking method

Boil the chicken in salted water, cool, separate from the bones and chop. Cut the eggplants into cubes, soak for 30 minutes in salted water and fry for 15 minutes over low heat, remembering to stir constantly.

Chop the mushrooms quite finely, add salt and fry in vegetable oil. Mix wine, 2 tablespoons of vegetable oil, ½ cup of water, soy sauce, add salt, red and black ground pepper.

Finely chop the onion, place it in a large saucepan, fry in vegetable oil until golden brown, add the chicken and continue frying for another 10-15 minutes. Add mushrooms, eggplants, chopped garlic and the sauce that was prepared in advance and is waiting in the wings.

The dish is stewed for about 15 minutes over low heat; do not forget to stir it constantly so that it does not burn and an unpleasant aroma of burnt foods does not appear.

Chicken with eggplants and mushrooms can be served with boiled potatoes, rice, vegetables or herbs, it all depends on the taste preferences of the hostess, household members and guests.

Chicken with eggplant - useful tips from experienced chefs

— When choosing eggplants, it is important to choose young fruits; they are the most juicy and pleasant to the taste. Don’t be upset if you only have an old vegetable; it’s more of a hassle, but if processed correctly, it won’t spoil the culinary masterpiece.

- You should not overcook chicken meat, all the juice leaves it and the flavor is lost, remember that later it will be subjected to heat treatment again, so excessive zeal in this case is unacceptable.

Source

Source: https://nakuhne365.ru/meal/kyrica-s-baklajanami-lychshie-recepty-kak-pravilno-i-vkysno-prigotovit-kyricy-s-baklajanami.html

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. Prepare chicken fillet casserole with eggplants and tomatoes in the oven at standard temperature. The average duration of heat treatment does not exceed twenty-five minutes.

Eggplant with chicken: recipe

Eggplant with chicken are two products that go perfectly together. Dishes made from these simple and affordable ingredients have an amazing taste and amazing aroma, especially if you add your favorite spices and seasonings. We will tell you in our article what methods of cooking eggplant and chicken exist.

Eggplant stewed with chicken and vegetables

This dish will delight all family members, because it is very tasty and healthy. For this we need the following products:

chicken (chicken fillet) – 1 kg;
young eggplants – 400 g;
ripe tomatoes – 300 g;
large onion – 2 pcs.;
sweet pepper (can be of different colors) – 300 g;
garlic – 3 cloves;
salt, pepper, spices.

How to prepare this dish?

Let's start with the chicken. If you have a whole carcass, divide it into pieces. Pour a little vegetable oil into a frying pan and fry the chicken pieces until golden brown.

While frying, add salt, pepper and your favorite spices to the meat. Then - the turn of eggplants. Wash them and cut them into slices. Add some salt. In a separate pan, fry them until golden brown.

Place cooked vegetables on a paper towel to remove oil.

Cut the onion and pepper into half rings and fry them in a frying pan until tender. Grind the tomatoes using a blender and add to the vegetables. Place eggplant and chicken on top.

Pass the garlic through a garlic press and add it to the pan. Cover with a lid, add salt, sprinkle with spices and let simmer. 10 minutes will be enough.

That's all, the chicken stew with eggplant is ready. Enjoy!

Chicken baked with eggplant and cheese

This dish is suitable not only for dinner with your family, but also for any long-awaited holiday. For it, purchase the following products:

chicken breast – 1 kg;
young eggplants, large – 1 kg;
large ripe tomatoes – 1 kg;
hard cheese – 400 g;
garlic – 3 cloves;
sour cream (cream, mayonnaise) – 250 g;
salt, pepper, spices.
greenery.

How to cook eggplant with chicken?

Wash the eggplants and cut into strips. Fry them in a frying pan with vegetable oil until golden brown. While cooking vegetables, add a little salt to them. After this, place the eggplants on a paper towel to remove excess liquid.

Tip: to make eggplant with chicken delicious, soak the chopped vegetables in water before cooking. This is necessary to remove bitterness.

Wash the chicken breasts and cut into strips. Place them on a cutting board, cover with cling film and carefully beat them with a kitchen hammer. Salt, pepper and season the chopped meat.

Cut the tomatoes into thin rings, pass the garlic through a garlic press, grate the sur on a coarse grater, finely chop the greens.

Preheat the oven to 180 degrees. Grease a baking tray with oil. Place the eggplants on top (close to each other), then the chicken. Salt, pepper, season. Sprinkle with garlic and herbs. The next layer is cream (mayonnaise, sour cream) and cheese. Bake for half an hour. After this, let the dish brew. That's all, our chicken baked with eggplant and cheese is ready. Enjoy your meal!

Hot salad of chicken, eggplant and mushrooms

This tasty and satisfying dish will please everyone without exception. To make it work, purchase the following products:

young eggplant, large;
chicken fillet – 1 pc.;
pickled cucumbers (pickled) – 2 pcs.;
champignons – 150 g;
small potatoes – 2 pcs.;
full-fat sour cream – 100 ml;
spicy mustard – 0.5 tsp;
lemon juice or vinegar - 0.5 tbsp. l.;
garlic – 1 clove;
salt pepper;
greenery.

How to prepare a salad?

To begin, wash the eggplants thoroughly and cut them into cubes. Fry them in a frying pan with vegetable oil until golden brown. Boil potatoes, mushrooms and fillet.

During the cooking process, do not forget to salt the food. Cut the cucumbers into cubes and mix them with the eggplants. Fry the boiled mushrooms and fillets until golden brown. Do the same with potatoes.

Mix all ingredients.

The chicken and eggplant recipe involves preparing the sauce. To do this, mix sour cream, mustard, chopped herbs, chopped garlic, lemon juice and season the salad with the mixture. So our eggplants with chicken in the form of a salad are ready. Enjoy!

Baked eggplant and chicken rolls

This dish is suitable as a hearty and original snack for all festive occasions. So, what ingredients are needed for this dish? This:

large young eggplants – 2 pcs.;
chicken fillet – 3 pcs.;
hard cheese – 200 g;
mushrooms – 300 g;
salt pepper.

How to cook rolls?

First, wash the eggplants. Cut them into slices. Place them in cold water for 20 minutes to lose their bitterness. After that, place them on paper towels. Cut the chicken fillet into small pieces and fry in a frying pan, adding salt and pepper. Do the same with mushrooms. Grate the cheese on a fine grater. Stir in cheese, chicken and mushrooms.

Remove the eggplants from the towels. Pepper them, add salt and place them in a frying pan with vegetable oil. Fry until golden brown. Place the finished eggplants on paper towels. After that, put the filling on each plate and roll it into a roll.

Secure with a toothpick. Do the same with other vegetable slices. When all the rolls are done, turn on the oven and place them on a greased baking sheet. Bake for 20 minutes. So the chicken with eggplants is ready in the oven in the form of rolls.

Enjoy your meal!

Chicken with eggplant in the oven

This dish simply tastes amazing, and most importantly, it is easy to prepare. So, what products will you need? This:

large young eggplant - 2 pcs.;
chicken breasts – 2 pcs.;
large ripe tomatoes – 3 pcs.;
cheese – 200 g;
garlic – 3 cloves;
spices for chicken;
mayonnaise (cream, sour cream);
salt pepper;
greens for sprinkling the finished dish.

How to prepare the dish?

To begin, wash the eggplants well and cut them lengthwise into slices. Place vegetables in water for 20 minutes to remove bitterness. Then dry them with paper towels. Salt, pepper and place in a frying pan with vegetable oil. Fry on both sides until golden brown.

Take a baking dish, grease it with vegetable oil and lay out an overlapping layer of eggplants, sprinkle on top with garlic passed through a garlic press.

Cut the chicken lengthwise into slices and pound a little. Place the meat on the eggplants. Salt, pepper, sprinkle with seasoning. Place an overlapping layer of eggplants on top again and sprinkle them with chopped garlic. The next layer is tomatoes. Cut them into thick slices, salt and pepper. Pour sour cream (yogurt, cream, mayonnaise).

Turn on the oven and heat it to 180 degrees. Leave the mold for 25 minutes. Then remove and sprinkle with cheese. Leave for another 5 minutes. Sprinkle the dish with herbs. So our delicious dish is ready. The chicken and eggplant recipe is not at all complicated. Enjoy!

Chicken with zucchini and eggplant

To prepare this tasty and aromatic dish we will need:

chicken fillet (larger) – 2 pcs.;
large size young eggplants – 3 pcs.;
ripe tomatoes – 3 pcs.;
large young zucchini – 3 pcs.;
onion – 1 pc.;
multi-colored sweet pepper – 2 pcs.;
cheese – 200 g;
garlic – 3 cloves;
salt, pepper, sugar, herbs.

Cooking

Finely chop the onion and fry it until transparent, add finely chopped garlic and chopped tomatoes in a blender. Sweeten, salt, pepper, add herbs and your favorite spices. Close the lid and simmer for 15 minutes.

Cut the chicken fillet into cubes and place in a frying pan. Salt and pepper. Fry until golden brown. Take out the mold, grease it with vegetable oil and place the chicken fillet there.

Cut the zucchini into cubes, fry until golden brown, add a little salt, and place on top of the chicken. Do the same with eggplants and peppers.

When all the vegetables are in shape, pour tomato sauce over them, cover with foil and bake for 45 minutes at 200 degrees. Remove, sprinkle with cheese and bake again for 5 minutes.

That's all, chicken with eggplants and zucchini is ready. Enjoy your meal!

Source: https://fb.ru/article/199425/baklajanyi-s-kuritsey-retsept-prigotovleniya

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 bake chicken fillet with tomatoes and eggplant 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 available 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.

How to cook baked eggplants with cheese

Ingredients:

Eggplant – 2 pcs.
Onions – 1 pc. (you can also use green onions)
Garlic – 2 teeth.
Bell pepper – 1 pc. (small size)
Chicken breast – 250 g
Smoked cheese – 60 g
Semi-hard cheese – 120 g
Olive oil – 6 tbsp.
Thyme – 0.5 tsp.
Black pepper – 0.25 tsp.
Soy sauce – 1 tbsp.
Sour cream – 3 tbsp.
Soy sauce – 1 tsp. (sweet, in sauce)
Grain mustard – 1 tsp.
Salt - to taste

Preparation:

First of all, you need to prepare the eggplants for cooking. Eggplants should be washed and cut into halves.

Cut out the pulp from the halves, do not throw it away, it will go into the filling.

Immerse the prepared halves in salted water for half an hour, the bitterness will disappear from the eggplants.

Now you can start filling. Peel the onion and garlic, chop finely.

Place the onions and garlic in a heated frying pan, after pouring some of the olive oil into it. Next, send the bell pepper cut into strips.

Cut the chicken breast into small cubes and place in a frying pan with vegetables. Fry until light golden brown.

Of course, you can make a vegetarian version of this dish, but adding chicken breast makes it truly satisfying.

Cut the eggplant pulp into cubes and add to the chicken breast. Add thyme, pepper and soy sauce. Mix the filling and remove from heat. The main thing is not to overcook the chicken at this stage.

Before stuffing the eggplant halves, you should prepare the sauce and prepare the cheeses. In a bowl, mix sour cream, mustard, soy sauce, stir, adjust taste with salt. Grate two types of cheese on a coarse grater. Stir smoked cheese into filling.

Preheat the oven to 180 degrees. Remove the eggplant halves from the water and dry them. Pour the remaining oil onto a baking sheet and place the eggplant halves on it. Carefully spoon the filling inside each half. Pour the sauce on top (if the sauce is very thick, you should dilute it with water), it will prevent the filling from becoming dry. Send to bake for 30 minutes. 5 minutes before ready, sprinkle with cheese.

10.

Serve hot in portions or cut into small pieces. Bon appetit!

Posted by: Irina | in the category: Main courses, Chicken, Chicken in the oven, Chicken with vegetables, Everyday recipes, What to cook for lunch and dinner 09.18.2014

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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.

Chicken with tomatoes and eggplants in a frying pan and more!

Hello, dear friends!

Eggplant recipes are very popular all over the world.

However, not all housewives know that in addition to stews, fried blueberries and rolls, you can prepare more extravagant and original dishes with which you can please not only your family, but also your friends.

Chicken with tomatoes and eggplants in a frying pan is a real culinary masterpiece, the recipe for which every housewife should have.

We offer you several options for preparing this dish with the addition of different spices, seasonings and ingredients.

Chicken fried in a pan with tomatoes and blueberries

This is an excellent sauce that can be served for lunch or dinner. It will certainly appeal not only to adults, but also to children.

To prepare it you will need:

Chicken thighs – 500 g.
Potatoes – 400 g.
Onions, tomatoes - 200 g of each component.
Carrot – 1 pc.
Blue – 300 g.
Red salad pepper – 1 pc.
Refined vegetable oil for frying vegetables.
Salt.
Ground black pepper.

For filling:

Sour cream – 70 g.
Garlic – 4 cloves.
Chopped dill and parsley - 1 teaspoon of each component.

Please note that in this recipe we do not use chicken breast, but thighs or legs, since this part of the meat contains fat, which means the dish will turn out juicier.

Rinse the pulp thoroughly and place in a colander to drain. Place a frying pan on the stove, heat it up, pour in a little vegetable oil and fry the meat in it until golden brown.

The next step is to prepare the vegetables. Peel the onion and cut into half rings. Wash the tomatoes and cut in the same way.

Peel the carrots and cut into thin slices. Wash the sweet pepper, cut off the stem and gut the seeds, cut into strips.

Rinse the blue ones, remove unnecessary fragments, cut into longitudinal slices, salt well and set aside for a quarter of an hour. During this time they will release the juice and give away all the bitterness. Then they need to be slightly squeezed.

Place the onions and carrots in the frying pan with the chicken, fry until soft, then pour in half a glass of water and cover with a lid. Stew vegetables with chicken for fifteen minutes.

Peel the potatoes, rinse, cut into medium-sized cubes and place in a frying pan. Mix all the products, add water so that it completely covers the contents of the container and cover again. Simmer for the same amount of time.

Then add the rest of the ingredients - eggplants, peppers, tomatoes, add salt and pepper to taste. For those who like savory dishes, you can throw in some coriander seeds and a couple of pinches of dried basil. Mix everything thoroughly again so that the salt and spices are evenly distributed, cover with a lid, and cook for another ten minutes.

Now it's time to prepare the dressing. Finely chop the greens, place in a plate, add peeled and pressed garlic. Pour sour cream over this mixture and stir well.

Pour the prepared sauce over the workpiece in the frying pan, stir and remove from heat after a couple of minutes. A fragrant and amazing-tasting product, prepared according to a classic recipe, is served hot.

What can you cook from eggplant and chicken, tasty and quick, using ingredients available at home?

Stewed chicken with blueberries in cheese and sour cream sauce

This is a very delicate and tasty sauce with a creamy aroma, light spice and sourness - a real delicacy for gourmets of gourmet food.

Required ingredients:

Fillet – 4 parts.
Blue – 2 pcs.
Refined sunflower oil.
Processed cheese – 200 g.
Blue – 1 kg.
Onions – 2 pcs.
Sour cream – 270 g.
Salt - to taste.
Ground black pepper.
Paprika – 1 teaspoon.
Ground hot pepper (optional).

Peel the onion, finely chop. Place a cauldron on the stove, pour in a little oil. Add the onion and sauté for a few minutes.

While it is cooking, wash the meat, remove the skin, and cut into medium-sized cubes. Add to onion and stir. Reduce heat to low. As soon as the meat begins to simmer, turn the heat up a little and cover with a lid.

Wash the blue ones, remove the “butts”, remove the skin, cut into small cubes. Transfer the slices into a common “cauldron”, stir and cook for another seven minutes.

Add processed cheese cut into pieces to this mass, pour in sour cream. Add salt, season the dish with spices to taste, stir, cover and simmer for half an hour.

The finished sauce is served hot. Before serving, you can sprinkle it with chopped herbs.

This delicious dish can also be made in a slow cooker. The cooking principle is the same and the ingredients are added in the same sequence. At the end, you need to set the “Extinguishing” option and turn on the timer for 40 minutes.

Blue ones with Chinese chicken

This oriental dish can be easily and quickly prepared at home. To do this you will need:

Blue – 450 g.
Red wine sauce, soy sauce - 30 ml each.
Fillet – 450 g.
Sugar – 1.5 tablespoons.
Sesame seeds – 1/2 teaspoon.
Corn or potato starch - 1/2 teaspoon.
Garlic – 1 clove.
Chopped ginger root - half a tablespoon.
Ground red pepper - a pinch.

Wash the chicken meat, dry it, cut into strips no more than 1 cm wide.

Rinse the blue ones, remove unnecessary parts, and immerse the whole thing in salt water for half an hour. During this time, the vegetables will give up all the bitterness. Cut the fruits into cubes.

Heat a frying pan, pour in a little vegetable oil, and fry the prepared meat over medium heat. In order for the chicken to brown well on all sides, it needs to be placed in several batches. Transfer fried meat to a separate bowl.

Fry the eggplants in the same oil. During frying, add chopped ginger, garlic and pour in 50 ml of water. Cover the vegetables with a lid, reduce heat and simmer until they soften.

In the meantime, you can prepare the filling. Mix sugar, pepper, sesame seeds in a separate bowl, pour in soy sauce and wine vinegar.

Transfer the chicken to the frying pan with the blue ones, pour over the prepared sauce. Turn the heat to high to bring the dish to a boil. Then reduce the heat to low and cook the chicken and eggplant until the sauce thickens.

This aromatic and spicy delicacy goes well with any side dish, but it is best served with rice.

Chicken with blueberries, cheese and tomatoes in the oven

Required ingredients:

Chicken meat – 400 g.
Hard cheese – 220 g.
Sweet tomatoes – 300 g.
Little blue ones – 350 g.
Mayonnaise.
Garlic – 2 cloves.
Sunflower oil for frying.
Greenery.
Ground black pepper, salt.

Wash the blue ones, remove the stalks, cut into longitudinal layers. Place the slices in a bowl, sprinkle generously with salt, set aside for half an hour, then squeeze.

Rinse the chicken breast under running water, dry it, cut into pieces like chops and lightly pound. Salt the meat and season with spices.

Cut the washed tomatoes into thin slices. Peel the garlic and pass through a press. Finely chop the washed greens. Grate the cheese on a fine grater.

Fry the blue ones on both sides in vegetable oil. Transfer fried vegetables to a paper towel to remove any remaining oil.

Grease a mold with high sides with vegetable oil and place the blue ones in it, tightly overlapping. Place chicken chops on top of the vegetables, then eggplants again, sliced tomatoes and greens with garlic on top.

Mix sour cream with grated cheese and coat the workpiece with this mixture. Turn on the oven to 190 degrees and send the dish for baking. Cooking time twenty minutes.

After ten minutes, once the dish has infused and cooled slightly, it can be served. Eggplant baked with chicken, tomatoes and cheese in the oven is a hearty and very tasty dish that can become a complete lunch or dinner.

5. Eggplant boats with chicken and mushrooms

To prepare stuffed eggplants with chicken, mushrooms and cheese, you will need the following ingredients:

Eggplants – 2 pcs.
Champignons – 200 g.
Olive oil – 50 ml.
Chicken breast – 150 g.
Onions – 1/2 part.
Chopped parsley – 1 teaspoon.
Sweet pepper – 1/2 part.
Salt.
Ground black pepper.
Hard cheese – 30 g.
Garlic – 1 clove.

Cut off the tails of the washed blue ones. Cut into two lengthwise parts. Place a saucepan of water on the stove, bring to a boil, add salt and let the eggplants cook for about 10-15 minutes. During this time, their flesh should soften.

Transfer the vegetables to a bowl, let cool and carefully scoop out the pulp. Salt the boats and coat with olive oil. Grind the pulp into small pieces.

Peel the mushrooms and cut into slices. Chop the peeled garlic and mix with the mushrooms. Transfer this mass to a frying pan heated with oil, sprinkle with herbs and fry for 7 minutes. During this time, the mushroom juice will evaporate, and the mushrooms will turn golden.

Wash the chicken meat, dry it, cut into small cubes. Peel the onion, remove the stem from the pepper and gut the seeds. Chop vegetables in the same way.

Sauté the onion over medium heat, then add the pepper and cook for another 5 minutes. Then add the meat and fry until golden brown.

Now it’s time to throw the blue pulp, fried mushrooms with garlic and herbs into the frying pan. Mix all the products, add salt and ground black pepper to taste. After a few minutes, the dish can be removed from the heat.

Stuff the eggplant boats with the prepared filling, sprinkle grated cheese on top and bake in the oven for ten minutes at 190 degrees. Stuffed eggplant boats are served hot.

Eggplant rolls with chicken

This presentable and very tasty appetizer often decorates not only everyday, but also holiday tables. Moreover, it “flies away” instantly.

To prepare it you will need:

Chopped walnut kernels.
Little blue ones.
Pomegranate.
Khmeli-suneli seasoning.
Boiled chicken fillet.
Mayonnaise.
Dutch cheese.
Garlic.
Sunflower oil.

Rinse the blue ones, cut off the tails, cut into thin longitudinal slices, add salt and set aside for half an hour, then squeeze and fry on both sides in vegetable oil. Transfer the roasted vegetables to a paper towel to remove any excess grease.

Wash the chicken meat, dry it, boil it and cut into small cubes.

Peel the garlic and pass through a garlic press. Grate the cheese onto a fine grater. Mix both components, add mayonnaise, a couple of pinches of khmeli-suneli, and salt to taste. Add chicken to the prepared sauce and mix again.

Place the blue ones on a wide and shallow plate, coat each layer with filling, roll up and secure with a skewer or toothpick. Sprinkle the finished appetizer with pomegranate seeds and walnuts and can be served.

Stewed chicken with eggplants and zucchini in a slow cooker

This savory delicacy is prepared easily, quickly and using readily available ingredients.

Compound:

Chicken meat – 600 g.
Blue – 400 g.
Zucchini – 350 g.
Turmeric – half a teaspoon.
Carrots – 200 g.
Garlic – 2 cloves.
Salad pepper – 3 pcs.
Onions – 150 g.
Olive oil – 40 ml.
Salt, freshly ground black pepper.
Any greens - basil, dill or parsley.

Rinse the blue ones, remove unnecessary parts, cut into transverse slices, add well-salted water and leave for a quarter of an hour. Then drain the water and squeeze out the vegetables.

Wash the pulp, remove the skin, chop finely, transfer to the multicooker bowl, set the “Bake” option for half an hour.

While the meat is cooking, you can prepare the remaining ingredients. Peel the onions, carrots, garlic, cut the vegetables into slices or cubes, as you prefer. Remove the stem from the peppers, remove the membranes with seeds, and cut into strips. Wash the zucchini and cut into cubes.

Rinse the blue ones from salt, dry them and add to the chicken. After 7 minutes, add all the chopped vegetables, salt the dish, pepper and mix. Fry vegetables until soft. Cover with a lid and simmer for an hour in the same mode. Ten minutes later, after the dish has steeped, it is served on the table, sprinkled with finely chopped herbs.

Marianna Pavley

Source: https://sait-pro-dachu.ru/chto-prigotovit-iz-baklazhanov-i-kuricy-7-shikarnyx-receptov/

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.

Ingredients for Chicken Casserole with Eggplant and Tomatoes:

Chicken breast
(Chicken breast fillet 4-5 pcs.) - 5 pcs.
Eggplant
(2 large or 3 medium.) - 3 pcs.
Tomato
(3 large or 4 medium.) - 3 pcs.
Hard cheese
(Any hard cheese.) - 150 g
Greenery
(Dill greens.) - 1 bunch.
Garlic
(3 medium cloves or 2 medium cloves) - 3 teeth.
Vegetable oil
(Any vegetable oil.) - 3 tbsp. l.

Cooking time: 120 minutes

Number of servings: 8

Recipe for Chicken Casserole with Eggplant and Tomatoes:

The photo shows prepared eggplants and tomatoes.

Rinse the eggplants and dry them. Mix the garlic with oil (I use grape seeds) and let it brew. You can add any of your favorite seasonings to this oil. Place the eggplants on a board and brush them on both sides with a brush.

Without adding a single drop of oil, fry on both sides in a dry frying pan.

Put it in the form. 1st layer of eggplants.

2nd layer chicken fillet.

Then sprinkle the tomatoes with garlic and dill.

Grated cheese on top of the tomatoes. Preheat the oven to 190* and set for 40 minutes.

Serve to the table. When you prepare eggplants in this way, you can use them to prepare rolls and other dishes; the eggplants turn out tasty, piquant, and you can even eat them in the form of sandwiches. The main thing is that eggplants prepared in this way are not fatty, you can simply cut them crosswise and add them to salads or lobio with fried tomatoes.