The combination of chicken with eggplant is not only beneficial from the point of view of proper nutrition, but also can be a real pleasure for gourmets. This dish is very tender with a delicious aroma. If you cook these products correctly, add spices and other interesting ingredients to them, you get a masterpiece of culinary art.
The homeland of eggplants is Burma and the tropical regions of India. There they were cooked with a lot of spices. Later, chicken meat was added to vegetables. According to nutritionists, this combination is the most correct one. Vegetables help the stomach to digest heavy meat foods. The healthiest method for preparing chicken eggplant is baking or stewing. These foods can also be fried or grilled. In addition to spices, eggplant and chicken are added with cheese, mushrooms, sour cream, rice, and other vegetables.
Cooking secrets
To make the dish tender, with a harmonious taste, you need to know some secrets of its preparation:
- It is better to choose dense young eggplant fruits. If the vegetables are old, then it is better to cut off the skin.
- Before heat treatment, they must be cut into pieces and soaked in salted water for half an hour to remove the bitterness.
- To make the dish more fatty and juicy, take chicken legs or thighs.
- To make the meat soft, it must be slightly beaten off.
- For a more savory flavor, add some ground coriander and basil.
- Chicken breast does not like long cooking.
Recipes
Chicken baked with eggplant. The perfect recipe for a festive lunch or dinner.
Ingredients:
- Chicken breast - 1 pc.
- Eggplant - 2 pcs.
- Tomato - 2 pcs.
- Hard cheese - 200 grams
- Garlic - 3 cloves
- Sour cream or mayonnaise - 100 grams
- Vegetable oil (for frying)
- Pepper, herbs, salt to taste
Cooking method
- Wipe the eggplants from the remaining water, cut longitudinally into strips and fry them in a skillet with vegetable oil until an appetizing golden brown crust. Then transfer the eggplants to a clean plate, after removing excess oil from them with a paper towel.
- Cut the chicken breast into thin slices, transfer to a plastic bag and beat off a little with a hammer. Remove the meat from the bag, salt and pepper to taste.
- Wash the tomatoes, cut into slices. Chop the garlic, herbs. Grate the cheese.
- Since the eggplant chicken will be cooking in the oven, we need a baking dish. Divide the eggplants into 2 equal parts. Put one part of the eggplant in a mold, then put a layer of meat on top and again a layer of eggplant. On top, lay the tomatoes nicely, salt and pepper, add garlic, be sure to greens (dill, parsley, basil). Pour sour cream (or mayonnaise) over the top layer and sprinkle with grated cheese. We send all this beauty to a preheated oven to 180 degrees for half an hour. After you turn off the oven, do not remove the dish, let it sweat in the oven for another 15-20 minutes. Well, the guests are at the table. It's time to serve chicken with eggplant on the festive table. But first, decorate your culinary still life with herbs again.
Snacks in the form of salads can be not only cold, but also warm. Eggplant and chicken salad is delicious and healthy.
Ingredients:
- Eggplant - 2 pcs.
- Carrots - 1 pc.
- Sweet pepper - 1 pc.
- Tomatoes - 2-3 pcs.
- Onions, preferably red - 1 pc.
- Soft cheese - 100 gr.
- Chicken fillet - 200 gr.
Cooking method
- Rinse the meat, dry and cut into strips, then lightly fry in vegetable oil.
- Rinse the eggplants, cut into larger strips, soak in salt water for half an hour.
- Rinse the rest of the vegetables. Cut carrots into thin slices, onions into half rings, peppers into strips, tomatoes into slices. Fry all vegetables, then add to the meat.
Put in a salad bowl, put slices of cheese on top and garnish with herbs.
Eggplant combined with chicken and mushrooms tastes great, especially when cooked with red wine.
Ingredients:
- Chicken breast - 1 pc.
- Eggplant - 2-3 pcs.
- Mushrooms - 1/2 kg
- Semi-sweet red wine - 100 milliliters
- Onions - 2 pieces
- Soy sauce - 100 milliliters
- Garlic - 3 cloves
- Black and red ground pepper, salt to taste
- Vegetable oil for frying.
Cooking method
- Boil the chicken in salted water until tender, cool, cut into small pieces.
- Cut the eggplants into cubes, soak in salted water for half an hour, squeeze, chopped garlic and fry for 15 minutes over low heat, not forgetting to stir constantly.
- Chop the mushrooms finely, fry in vegetable oil, salt.
- In a separate bowl, mix wine, 2 tablespoons of vegetable oil, soy sauce, half a glass of water, add salt, red and black ground pepper. …
- Finely chop the onion, fry until golden brown. Add chicken, mushrooms, eggplant, chopped garlic. Pour this already tasty-smelling dish with pre-prepared wine sauce.
- Simmer over low heat for 15 minutes. Be sure to stir, food can burn easily.
This dish is best served with rice. Don't forget the greens.
