Eggplant with chicken breast in the oven. Breast with eggplant – pleasure in every bite! Recipes for breast with eggplant on the stove, in the oven, in a slow cooker

Chicken stewed with eggplant and tomatoes, is a prime example of a vegetable stew with the addition of meat. In the summer, when there is an abundance of vegetables in my kitchen, I often cook both meat and meat as an addition to potatoes or cereal dishes. Vegetables for preparing stews use those that are in the refrigerator or freezer.

But I would like to point out right away that even out of season, you can prepare equally delicious versions of vegetable stew from frozen vegetables. For example, zucchini, green peas, green beans, eggplant, tomatoes, broccoli, bell peppers, and cauliflower can be frozen perfectly, which allows you to prepare the stew all year round.

As mentioned above, in order to prepare this dish you can use only vegetables or add pieces of meat to them. Lamb, veal, chicken, beef, and pork work well. Meat of ducks, geese, rabbits.

Today I want to show how easy it is to prepare one of the delicious meat and vegetable options based on chicken. Chicken goes well with many types of vegetables, almost all, one might say. Chicken stewed with eggplant and tomatoes turns out tasty and satisfying. How to prepare it is described in detail below using a step-by-step recipe with photos.

Ingredients:

• Chicken breast - 1 piece, or 2 chicken legs,
• Eggplants - 2 pcs. medium size,
• Tomatoes - 3 pcs.,
• Bell pepper - 3 pcs.,
• Onions - 1 pc.,
• Ground black pepper - a pinch
• Tomato sauce - 3 tbsp. spoons,
• Sunflower oil,
• Salt - to taste.

Chicken stewed with eggplant and tomatoes - recipe

Rinse the chicken breast with cold water. If frozen, let it thaw slightly for ease of slicing. Cut the chicken into cubes. If you don’t have chicken breast, you can use large chicken legs to prepare stew with eggplant and tomatoes. Trim the meat from them and cut it into medium-sized pieces.

Wash bell peppers and tomatoes. Cut these vegetables into small cubes. Approximately somewhat larger in size than a chicken.

Remove the peel from the onion. Chop it finely.

Cut off the stem and tail of the eggplant. Use a vegetable peeler to remove the peel. Cut lengthwise into thin slices (plates). Next, cut each of the resulting plates further along the tonic flat. Fold the resulting cubes into a bundle and cut into cubes.

Heat sunflower oil in a frying pan. Place the chicken. Fry the chicken meat while stirring constantly so that it does not burn on the pan for 5 minutes.

As soon as the meat changes color from pink to white, add all the previously prepared vegetables to it - eggplants, peppers, onions, tomatoes.

Mix vegetables with meat.

Add salt and black pepper to taste.

To make vegetable stew with chicken even more delicious and rich in taste, add tomato sauce or paste.

The same can be said about spices. In addition to black pepper, to cook chicken with eggplants and tomatoes, you can add a variety of spices that you naively have, without even being guided by the rules that prescribe the use of certain spices strictly for a particular dish.

After adding salt, spices, tomato sauce (paste or ketchup), mix the chicken and vegetables. Simmer, uncovered and stirring occasionally, for about 10 minutes.

During this time stewed chicken with eggplant and tomatoes will be ready to serve as an additional vegetable side dish. Enjoy your meal. I will be glad if you liked this recipe for chicken with eggplant and tomatoes. And how about .

Chicken stewed with eggplant and tomatoes. Photo

Chicken breast and eggplant are a flavor combination that is hard to resist.

The dishes are juicy, flavorful and very quick to prepare. And since there is no shortage of seasonal vegetables now, you can pamper yourself with such delicacies all year round.

There are many recipes for making eggplant breast and they are worth trying.

Breast with eggplant - general cooking principles

Breasts should be washed thoroughly before use. If you are not using fillets, remove the skin and bone. Meat is always cut across the grain, otherwise it will not be able to absorb marinades and sauces and will remain tough. To prepare breast with eggplant, the meat can be fried in advance, this will give the dish additional flavor and seal all the juices inside. Frying should be done over high heat and quickly.

The main difficulty in cooking eggplants is bitterness. Many fruits have it and therefore require pre-treatment. To do this, the chopped pieces are placed in brine or simply sprinkled with salt and left for half an hour, then washed, squeezed and prepared according to the recipe.

Eggplants with breasts can be fried, baked in a mold, on a baking sheet, cooked in pots or stewed in a slow cooker. There are a lot of recipes for dishes made from these products. Additions of other vegetables, cheese, sauces, spices and dairy products add flavor and help diversify the menu.

Recipe 1: Breast with eggplant and cheese in the oven

A recipe for a very tender and juicy breast casserole with eggplants under a cheese crust. Tomatoes add extra juiciness to the dish.

Ingredients

Half a kilo of breast;

200 grams of cheese;

2-3 eggplants;

3 tomatoes;

Clove of garlic;

80 grams of mayonnaise;

Greens, a little butter.

Preparation

1. Cut off the ends of the eggplants on both sides and cut the fruits into long slices, about 0.5 cm thick. Fry in a greased frying pan for a minute on each side until a light crust appears. There is no need to cook vegetables until soft.

2. Cut the fillet into slices, beat it, rub it with spices.

3. Place a layer of fried eggplants in the mold, then chicken fillet and eggplants again.

4. Cut the tomatoes into circles and place them in a new layer on top of the eggplants.

5. Squeeze the garlic into the mayonnaise, add salt, pepper to taste and spread on top of the tomatoes.

6. Sprinkle with herbs; you can use fresh or dry herbs.

7. Top everything thickly with grated cheese. Assemble the casserole and put it in the oven for half an hour, bake at 180 °C.

Recipe 2: Stewed breast with eggplant

A simple recipe for braised breast meat with eggplant on the stove. You can use a deep frying pan, saucepan or cauldron. For juiciness, fresh tomatoes are added, but if you want to make the dish more liquid, you can add any broth or just water.

Ingredients

500 grams of fillet;

3 eggplants;

Onion;

3 tomatoes;

Spices, oil.

Preparation

1. First of all, cut the eggplants into cubes, add salt and set aside so that the bitterness comes out.

2. Cut the onion into cubes and fry in a frying pan until lightly browned.

3. Add the eggplants, washed from salt and squeezed out, and fry together for 2-3 minutes.

4. We also cut the chicken into cubes, like the eggplants. We send it to the general mass.

5. You can simply cut the tomatoes into cubes, but it’s better to halve them and grate them to remove the skin.

6. Pour the resulting tomato into the frying pan, salt the ingredients, cover with a lid and simmer until done for half an hour. Serve sprinkled with herbs.

Recipe 3: Chinese eggplant breast

Despite the name, this dish will be appreciated not only by lovers of Chinese cuisine. Breasts with eggplants turn out juicy and have a very piquant taste. The recipe uses sesame seeds, but it tastes just as good with walnuts.

Ingredients

800 grams of breast;

800 grams of eggplant;

60 grams of soy sauce and any wine;

Spoon of sesame seeds;

10 grams of ginger (fresh);

Clove of garlic;

Salt, butter, sugar.

Preparation

1. Wash the breast. Then it needs to be cut into long strips, about 1 cm thick, and fried in hot oil until fully cooked. Place in a bowl.

2. Cut the eggplants into thick strips and fry them after the chicken. At the end, add soy sauce, wine, salt and add 3 level tablespoons of sugar.

3. Place the previously fried chicken fillet.

4. Add grated ginger and chopped garlic, cover with a lid and simmer the dish for 5 minutes.

5. Sprinkle the finished eggplants with breasts with sesame seeds, which can be lightly fried in a dry frying pan to reveal the taste and aroma.

6. Serve with boiled rice, vegetables, buckwheat.

Recipe 4: Stewed breast with eggplant in sour cream

Tender breast, juicy eggplants and delicious sour cream sauce. A simple but very tasty dish that is great for lunch or dinner. Instead of sour cream, you can use cream in the same way. The fat content of the dairy product is any, at your discretion.

Ingredients

2 breasts;

A kilogram of eggplant;

2 onions;

250 grams of sour cream (cream);

Ground paprika;

Salt, oil, dried dill.

Preparation

1. Peel the onions, cut into arbitrary pieces and lightly fry.

2. Cut the chicken into cubes, add to the onion, cover with a lid and simmer for 10 minutes.

3. Cut the eggplants into circles, then each into quarters. If the fruits are small, then you can use half rings. Send to the breast and simmer for another 5 minutes, covering with a lid.

4. Add a teaspoon of paprika and salt to the sour cream and mix. Pour over the breast with eggplants and simmer for 8-10 minutes. If desired, you can squeeze out a clove of garlic.

5. At the end, add dill and you can turn off the heat. Let the dish “cook” under the lid and leave for half an hour.

Recipe 5: Breast with eggplant and vegetables in pots

Delicious eggplant stew with breast and other vegetables, which is cooked in the oven. If desired, you can also add cabbage, zucchini, and pumpkin to the pots. This will make the dish lighter and add new flavor.

Ingredients

400 grams of breast;

2 eggplants;

Bulb;

Sweet pepper 1 piece;

1 tsp. curry;

Salt, oil;

Half a glass of sour cream;

Carrot;

2 tomatoes.

Preparation

1. Chop the onion, tomatoes and pepper into cubes, grate the carrots. Cut the eggplants into 1x1 cm cubes.

2. Shred the chicken into strips.

3. Place two frying pans on the stove and pour in oil. In one we fry the chicken, in the other we sauté the onions and carrots, then add the eggplants and fry together for 2 minutes.

4. Mix curry with sour cream and salt.

5. Place chicken, mixed fried and fresh vegetables into pots, put sour cream sauce on top and cover with a lid. If desired, the neck of the pot can be covered with dough.

6. Place in the oven for half an hour, preheating it to 190 degrees.

Recipe 6: Breast in eggplant “Boats”

Many people know a similar recipe and it is often prepared with minced meat. But with breast it turns out no worse, just as tasty and aromatic. It is better to use eggplants of the same size, it will be more beautiful.

Ingredients

250-300 grams of breast;

3 eggplants;

Bulb;

Spices, oil;

Large tomato;

150 grams of cheese.

Preparation

1. Cut the breast into thin strips and quickly fry in a frying pan. Place in a bowl.

2. Cut the eggplants in half, remove the pulp, and form a hole. The wall thickness should be approximately 5 mm.

3. Cut the onion, chop the carrots and sauté in a frying pan after the chicken. Add chopped eggplant pulp and tomato there.

4. Combine chicken with vegetables, salt and pepper.

5. Fill the eggplant halves with the prepared minced meat.

6. Grate the cheese, sprinkle the boats on top and bake for 20 minutes. Optimum temperature 180 °C.

Recipe 7: Spicy breast with eggplant and bell pepper

A savory dish that goes well with cereal side dishes: rice, buckwheat, barley. For spiciness, ready-made mustard is added; it is better to use homemade mustard, it is more vigorous.

Ingredients

400 grams of breast;

400 grams of eggplant;

Bulb;

1 tsp. mustard;

200 grams of sweet pepper;

2 cloves of garlic;

2 tablespoons of tomato paste;

Red pepper, salt;

Oil for frying, how much will be needed.

Preparation

1. Shred the breast into strips, fry for 3 minutes and remove.

2. Cut the onion into half rings, put it in the pan after the chicken, and start sautéing.

3. Cut the eggplants into cubes, add them to the onion, and fry them for a couple of minutes.

4. We clean the peppers from the entrails, chop them into half rings and add them to the rest of the vegetables, cook for another 2-3 minutes.

5. Add the fried chicken, tomato paste and mustard diluted in 100 ml of water, salt, add red pepper, cover with a lid and simmer until fully cooked. We focus on the softness of bell peppers.

Recipe 8: Breast with eggplant and tomatoes

A very beautiful portioned dish that can decorate a holiday table. To prepare it, you will need a large piece of breast so that it can be cut into plates, like chops.

Ingredients

Breast of one chicken;

2 eggplants and tomatoes;

160 grams of cheese;

5 full spoons of mayonnaise.

Preparation

1. Cut the breast into portions, about 15 mm thick, lightly beat and add salt. Fry in a frying pan on one side, the other is optional, it will save time.

2. Cut the eggplants lengthwise into long slices. The quantity should match the breast pieces.

3. Cut the tomatoes into rings; there should be 2 times more of them than eggplants.

4. Chop the garlic and mix with mayonnaise. You can put some herbs or any spices.

5. Place the breast on a greased baking sheet, raw side down. Grease with mayonnaise sauce.

6. Place the eggplant on top and grease it as well.

7. Place two tomato slices on each eggplant. Salt.

8. Cover with grated cheese and bake in the oven until done, about 15 minutes.

Recipe 9: Breast with eggplant and potatoes in a slow cooker

What could be easier than cooking in a slow cooker? This kitchen helper takes care of most of the hassle and saves a lot of time. Therefore, any housewife should have a dozen delicious recipes in stock, such as this one.

Ingredients

One breast;

3 eggplants;

5 potatoes;

Oil, spices;

Onion and carrot;

2 tablespoons of tomato paste.

Preparation

1. Cut the eggplants and potatoes into cubes, dice the onion, and chop the carrots on a grater.

2. We also cut the chicken into cubes, like for goulash.

3. Pour a little oil into the multicooker container and fry the onions and carrots for 10 minutes. This can be done in baking or frying mode.

4. Place the chicken on top, then the chopped potatoes and lastly the eggplants.

5. Dilute tomato paste in 150 ml of water. If you need more broth, you can add more liquid.

6. Salt the contents of the multicooker, you can add any spices, pour out the diluted tomato and turn on the stewing program for 1 hour.

The most delicious and juicy breast will be obtained if it has not been frozen. Therefore, it is better to purchase chilled meat than frozen.

As they grow and ripen, a harmful substance, solanine, accumulates in eggplants. This is what causes bitterness. Therefore, try to use small, young fruits and never store them in the light.

To make the breast juicier and more tender, you need to marinate the fillet in advance. You can immediately cut into the desired pieces, add mayonnaise, sour cream, soy sauce or any other marinade and remove for soaking. If you have enough time, you can keep it all day or night, the meat will be tastier, but in this case it is better to place the container in the refrigerator.

Chicken breast does not like long cooking, which makes it dry and tough. Therefore, you do not need to keep it on fire for more than 30-40 minutes.

In any recipe, you can replace chicken breast with turkey breast. It is also healthy, contains a lot of protein, and cooks quickly. Turkey is very popular right now and can be easily purchased.

Step-by-step recipes for cooking eggplants with chicken breast in the oven: “Fan”, “Boats”, casserole, stuffed eggplants in the oven

2018-09-18 Marina Danko

Grade
recipe

2696

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

2 gr.

Carbohydrates

2 gr.

110 kcal.

Option 1: Baked eggplants with chicken breast in the oven - classic recipe

You can safely increase the amount of cheese, and choose the most modest varieties; “Russian” or “Dutch” are almost ideal. Compose a bouquet of spices yourself, but if the task is too complicated for you and you are afraid for the result, use ready-made “Provencal” ones, just be in moderation.

Ingredients:

• chicken fillet - 600 gr.;
• a couple of large eggplants;
• tomatoes - 220 gr.;
• garlic;
• 100 gram slice of cheese;
• a small bunch of fresh parsley;
• five tablespoons of refined oil;
• dry herbs.

Step-by-step recipe for eggplant with chicken breast in the oven with cheese

Cut off the ends from the washed eggplants, dissolve the pulp into discs about a centimeter wide. Sprinkling with salt, place the eggplants in rows in a colander and place a small weight on top for a quarter of an hour. Then we wash the wheels of the vegetable with water and dry them, spreading them on a towel.

Wash the fillet, cut into small cubes. Place in a bowl, season the chicken with spices and pepper, add a little salt, pour in a couple of tablespoons of oil and squeeze out a little less than a tablespoon of garlic with a press. After mixing thoroughly, let the meat marinate for ten minutes.

Cut another half of the garlic head into slices. Coarsely chop the pre-washed, well-dried parsley. Without removing the skins, cut the tomatoes into thin discs. Coarsely grate the cheese into a dry bowl.

Place the drained eggplants in a wide bowl. Add parsley and garlic slices, sprinkle with herbs, pour over three tablespoons of vegetable oil and mix. Leave it for five minutes.

Generously grease a deep pan or pan with oil and evenly place pieces of marinated chicken into it. Place eggplant pucks with garlic and herbs on top of the meat layer, sprinkle with about a third of the grated cheese. We put the tomatoes in the last layer and, after adding a little salt, sprinkle them with the remaining cheese shavings.

Place the casserole in a preheated oven. Cook, not allowing the temperature to deviate from two hundred degrees for 45 minutes.

Option 2: “Boats” - a quick recipe for eggplants with chicken breast in the oven

Before frying the chicken, you can marinate it for a short time, sprinkling it with herbs and pouring a little oil on it. According to the recipe, you need to fry the meat without oil, so after marinating, blot the fillet pieces with napkins.

Ingredients:

• three large eggplants;
• half a kilo of chicken fillet;
• two spoons of 20% sour cream;
• large onion;
• “Russian” cheese - slice, 120 grams;
• garlic;
• butter - two tablespoons;
• fresh dill.

How to quickly cook a dish of eggplant with chicken breast in the oven in foil

Having blotted the washed eggplants with a towel, cut them lengthwise and with a well-sharpened knife, carefully so as not to damage the walls, remove the pulp. Add a little salt to the resulting “boats” and set aside for 10 minutes.

Cut the cut out vegetable pulp into small cubes into a bowl. Lightly add salt, mix and transfer to a sieve or colander. After ten minutes, rinse and squeeze well.

Chop the onion into small slices. After pouring into the frying pan, add just a little oil and sauté over medium heat until transparent. Add eggplant slices to the onion and, stirring, fry for three minutes. Place the eggplants in a bowl.

Cut the fillet into centimeter cubes. Place the chicken in a clean, dry frying pan and, using a press, add half a spoonful of garlic. Season with pepper, add some salt and fry for 4 minutes. We do not add oil!

Combine chicken with fried eggplants. After adding chopped dill, stir in sour cream and simmer everything together for seven minutes.

To remove excess salt and bitterness, cut out “boats” from eggplants, rinse with water and wipe dry with a towel.

We lay out six sheets of foil on a baking sheet and place a vegetable “boat” on each one. We fill the voids of the blanks with the filling of sautéed pulp and chicken. We crimp the foil so that it completely covers the eggplants and bake for 45 minutes.

Spread the edges of the foil to the sides, sprinkle the eggplants with cheese shavings and put them back in the oven. Bake until the cheese shavings are completely melted.

Option 3: Stuffed eggplants with chicken breast in the oven

For this version of the dish, first bake the pulp preparations. Please note that the vegetables must be large enough; we will not soak them to remove any bitterness, so do not over-pepper the filling.

Ingredients:

• four eggplants;
• one bell pepper;
• garlic;
• small onion head;
• 900 gr. chicken fillet;
• a handful of fresh basil;

Step by step recipe

Wash the eggplants under the tap and dry. After removing the stalks, cut the fruits lengthwise and carefully select the middle. Place the vegetable halves on a greased baking sheet, cut sides up. Sprinkle with salt and place in a preheated oven. Bake at 180 degrees for a quarter of an hour.

Remove the skins from the onion, select the seeds from the pepper, wash the vegetables, and dry. Cut the onion and pepper into slices into a blender chopper. Place the basil leaves here and beat until you get small pieces. You can also grind everything in a meat grinder.

Wash the chicken and dry it with a towel. Cut into thin slices and cut the fillet into small cubes. Add some salt, season with any spices and mix with chopped vegetables.

We take out the baking sheet with eggplants from the oven. Spreading from a spoon, fill the voids with the prepared minced meat and send it back to the heat. Bake the stuffed eggplants for up to twenty minutes, then sprinkle with finely grated cheese and serve immediately.

Option 4: Vegetable casserole with eggplant and chicken breast in the oven

A large potato is a tuber, weighing three hundred grams. If such a large specimen is not at hand, simply use the largest potatoes, cutting them into slices of the largest possible size.

Ingredients:

• chicken fillet (breast) - 700 gr.;
• large potato tuber;
• one fresh tomato;
• eggplants - 2 pcs.;
• two onions;
• one carrot and one bell pepper each;
• egg;
• cheese, “Kostromskoy” or other salty cheese - 100 grams;
• fresh dill, parsley;
• spoon of soy sauce (dark).

How to cook

Cut the chicken into small cubes into a bowl. Peel the onion and chop into half rings. Having disassembled into strips, add the onion to the chicken and season with spices selected at your discretion. Add a little salt, stir and set aside temporarily.

Peel the remaining onion and carrots. After rinsing with water, cut the onion into thin rings and the carrots into rings. We remove the stems of the eggplants and loosen them with washers, at least 8 mm wide. We dissolve the potatoes into plates, finely chop the greens. Cut the sweet pepper pulp into short strips.

Place the eggplants in a sieve and add a little salt. After letting it sit for about ten minutes, thoroughly wash off the released bitterness and excess salt with water. Dry the vegetable mugs with a towel.

Place pieces of marinated fillet along the bottom of a form greased with vegetable oil. On top we place the onion with which we marinated the chicken and fresh onion rings. The next layer is carrots and sweet peppers, put eggplants on it, cover with potatoes.

Pour the soy marinade into a small bowl and break the egg into it. Add the greens and mix well, adding salt and pepper.

Pour the prepared sauce over the vegetables laid out in the mold. Place the tomato mugs on top and place the future casserole in a hot oven for forty minutes. After this, sprinkle with grated cheese and let it melt in the oven for about ten minutes.

Option 5: “Fan” - eggplant with chicken breast in the oven

When choosing spices for dishes with eggplants, you have to take into account the vegetables’ own bitterness. If you and your family or guests are not fans of “fiery” treats, try to limit yourself to the minimum and, preferably, only aromatic spices.

Ingredients:

• large eggplant;
• 300 gram slice of white chicken;
• two fleshy tomatoes;
• garlic;
• “Provencal” - three spoons;
• two sprigs of fresh parsley;
• cheese, hard - 120 gr.;
• spoon of vegetable oil;
• turmeric, suneli hops, spices.

Step by step recipe

Wash the eggplant. After drying, we cut off the stalk and, without cutting to the tail by one and a half centimeters, we dissolve the fruit into plates up to a centimeter wide. We unfold the plates so that the vegetable lies in the form of a fan. Add salt to each one, season with spices and leave for 30 minutes.

After washing, cut the fillet into so many plates that there is one slice between each strip of vegetable. Lightly beat the chicken through the bag.

Cut the tomatoes into thin slices or semicircles. Find out for yourself how it is more convenient to place tomatoes between the eggplant strips.

Place the mayonnaise in a cup and rub a couple of garlic cloves into it. Add a little salt and mix with chopped parsley.

We transfer the “fan” to an oiled baking sheet, grease the eggplant with mayonnaise sauce and place a slice of tomato and fillet between the strips. Place the baking sheet in the oven, bake for up to forty minutes at two hundred degrees. A quarter of an hour before it’s ready, sprinkle the “fan” with shredded cheese.

Tender chicken meat goes well with spicy eggplants. Based on this food tandem, delicious and aromatic dishes are obtained. Today's publication contains the best recipes for chicken baked with eggplant and tomatoes.

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 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.

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 with 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.

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

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 make tomatoes and eggplants 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.

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.

Option with potatoes

This casserole is not only tasty, but also quite filling. Therefore, it can feed a large family. To do 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 chili powder.
• Bay leaf, 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 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.

My family likes to cook and eat chicken with eggplants and tomatoes in the oven on holidays. The dish is self-sufficient and does not require any additional side dish. Vegetables and chicken always turn out juicy, and the whole dish is beautiful, thanks to the golden-brown cheese crust. This dish is best served in portions at the holiday table. If you have small oven-proof portion dishes, it is better to cook the chicken in them.

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

Fry the eggplant slices in a grill pan for 4 minutes on each side. Grease the bottom of the baking dish with vegetable oil. Lay out half of the eggplant slices, slightly overlapping.

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

Place the chicken fillet in the pan on top of the eggplants.

Place the remaining eggplant strips on top of the chicken fillet. Grease the top of the eggplants with mayonnaise or sour cream.

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

The cheese can be grated, and if your cheese is already cut into portions, then lay them out overlapping as well. Just sprinkle the grated cheese evenly over the tomatoes. You can sprinkle the cheese with paprika on top, but this is more for beauty. Place the pan with the chicken in an oven preheated to 170 degrees C for 25-30 minutes.

When cooking chicken with eggplants and tomatoes in the oven, a lot of juice will be released; you can then drain it or make a sauce with it.

Serve the finished dish in portions.

It looks good on the holiday table and turns out very, very tasty. Bon appetit!