Eggplant in the oven with chicken and cheese. Delicious oven-baked chicken with eggplant and tomatoes. Eggplant baked in the oven with chicken breast

Chicken fillet with eggplant and tomatoes in the oven is a simple, tasty hot dish that can be prepared for lunch or served for dinner. There are two ways to bake chicken meat with vegetables in the oven - with and without pre-frying. In this recipe, the ingredients were not pre-fried, so the calorie content of the serving is small; the recipe is suitable for a diet menu. Replace mayonnaise with low-fat sour cream, and sprinkle vegetables instead of fatty cheese to further reduce the calorie content of the serving.
It will take 40 minutes to prepare, the above ingredients will make 2 servings.

Ingredients:

- chicken fillet – 350 g;
- eggplant – 200 g;
- tomato – 150 g;
- onion – 70 g;
- garlic – 1 tooth;
- mayonnaise – 20 g;
- cheese – 30 g;
- vegetable oil, salt, spices, herbs.

How to cook with photos step by step

Wash the chicken fillet, dry it with paper towels, and cut into long narrow slices. Sprinkle the chicken with salt to taste, add spices - ground paprika, black pepper, dried herbs.
Grease the baking dish with refined vegetable oil, spread the meat in an even layer.

Finely chop a small head of onion. Pass the garlic clove through a garlic press and mix with the onion. Sprinkle onion and garlic over chicken.

Cut ripe eggplant with elastic blue skin into thin round slices 3-4 millimeters thick. Sprinkle the chopped vegetables with salt to taste, sprinkle with vegetable or olive oil, and mix.
Place the eggplant slices on top of the chicken.

Then we cut the fleshy red tomatoes into slices, add salt, and place them between the eggplant slices.

Mix vegetables with mayonnaise or, if you need to prepare a less calorie dish, mix mayonnaise with sour cream in equal parts or simply use low-fat sour cream.

Then sprinkle the dish with grated cheese. Heat the oven to 180 degrees Celsius.

Place the pan in a preheated oven on a medium rack and cook for 35 minutes until golden brown.

Serve chicken fillet with eggplants and tomatoes hot. Before serving, sprinkle with fresh herbs.

Bon appetit!
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The summer menu is pleasantly distinguished by an abundance of all kinds of vegetables. They are easy to combine with different types of meat, creating incredible culinary masterpieces. Chicken with eggplants and tomatoes in the oven is another delicious dish that you can prepare for your beloved family for dinner.

Having prepared this delicious casserole of poultry and vegetables once, you will want to come back to it again and again. Because it's very tasty. We have already baked chicken with and. Now it’s the turn of the eggplants.

The food is prepared from the simplest ingredients, but the end result is not a regular dish, but a gourmet dish. It is no coincidence that the recipe has become a favorite in our family, so I offer it to you.

Photos and explanations will help you quickly complete the task. The chicken for dinner should be the best!

It is permissible to greet guests with such a treat: it turns out delicious. After all, in addition to chicken fillet and blueberries, tomatoes and cheese are added here. This product set fits perfectly together.

Ingredients:

I repeat once again that the dish turns out incredibly tasty, so for a large family you can safely double the amount. The same should be taken into account by those who are expecting guests. For a regular dinner, just take:

eggplants – 2 pcs.;
chicken fillet (pure) – 500-600 g;
tomatoes – 2-3 pcs.;
sour cream – 150 ml;
cheese – 150 g;
garlic - 1 clove;
soy sauce (dark only) – 1 tbsp. l.;
salt, spices - to taste;
greens (you can use several sprigs of dill and parsley) - a small bunch;
vegetable oil – 2 tbsp. l.

Preparation:

Step 1. Our dish will be fantastically tasty if the meat is marinated first, so first prepare the fillet. It must be washed, dried with a paper napkin (towel), then cut into strips. Their size is not important at all, but make the thickness the same (1.5-2 cm).

Place the chicken in a bowl, add soy sauce, spices (you can only use pepper), and a little salt. Mix everything, trying to coat every piece in the marinade.

Leave the meat for 20-30 minutes, during which time it will absorb the desired flavors.

Step 2. Let's move on to the eggplants, which also need to be specially prepared.

It's no secret that this fruit often has a bitter taste. To get rid of it, I suggest salting the blue ones. Let's cut them into circles, as in the photo.

Then put the vegetables in a bowl, sprinkle with salt (1 tsp) and leave for 10-15 minutes. After cutting, rinse and dry.

Step 3. Don't forget about the remaining ingredients. Cut the tomatoes into slices.

Step 4. Hard cheese gives this dish a special taste; it brings its components together. We choose a tasty product. Italians would certainly use Parmesan, but for this case I use Russian or Dutch. We grate it, as we do for salads or casseroles.

Step 5. We proceed to assembling the casserole when all the ingredients are ready. Pour a couple of tablespoons of sunflower oil into the bottom of the mold or baking sheet. Place eggplant slices on top. By the way, I grease the mold not with a brush, but with one of the vegetable circles.

Then lay out the marinated chicken, pour the sauce over it if there is any left in the bowl.

Place finely chopped garlic and half of the grated cheese on top.

All that remains is to lay out a layer of eggplant.

I top it all with sour cream. If you want a spicier dish, use mayonnaise. You can mix it with ketchup, but I like the tenderness of the chicken, which I want to preserve.

Step 6. Place the prepared dish in the oven, preheated to 180º. Let bake for 30-35 minutes. Then we push it forward, sprinkle it with cheese and let it cook again for about 10 minutes.

Step 7. Before serving, sprinkle with finely chopped herbs and let sit for a little while.

Here is our delicious casserole, which we prepared so quickly in the oven. You can serve it with a side dish, although the combination of meat and vegetables is a complete dish.

Recipe for chicken in the oven with eggplant, tomatoes and potatoes

A juicy, aromatic dish with vegetables is prepared quickly and easily. Eggplants, tomatoes and potatoes go well together. Peppers and onions add flavor to food. And mushrooms add a special piquancy.

The following products will be required:

chicken fillet;
1 eggplant;
1 potato tuber;
1 egg;
1 bell pepper;
1 tomato;
1 onion;
150 g mushrooms;
3 cloves of garlic;
sesame seeds;
turmeric;
greens, salt, pepper.

How we will cook:

Divide the chicken fillet into two parts, remove the membranes. Cut into slices. The thinner they turn out, the better.

Sprinkle the layers with spices; turmeric, paprika, and pepper are suitable. Pass the garlic through a garlic press, add a little vegetable oil to the pulp. Brush the layers of meat with this mixture. Place them in a separate bowl and leave to marinate.

Now let's prepare the vegetables. Cut the onion into half rings. Peel the pepper from seeds and divide into cubes. Cut the mushrooms into slices, tomatoes and eggplant into slices. Lightly sprinkle the blue vegetable with salt and fry the circles in a frying pan with vegetable oil.

Peel the potatoes and divide into cubes. In a separate bowl, sprinkle it with spices, add salt and add a little vegetable oil.

All the preparations are done, now all that remains is to place the food on a baking sheet. Place part of the onion on the oiled bottom. The next layer is meat, on top of which is a row of eggplants.

Place the potatoes around the perimeter of the baking sheet to help them bake faster. Place the next layer of mushrooms and another layer of meat.

Sprinkle with onion and bell pepper half rings. Place tomato slices and the last layer of chicken fillet on the pepper.

To prevent the pieces of the top layer of meat from drying out during baking, generously brush them with beaten egg.

Sprinkle the multi-layer workpiece with sesame seeds. Place the baking sheet in a preheated oven (200 degrees) for 40 minutes, covering it with foil.

Video on how to cook meat with eggplants and tomatoes in the sleeve

It is very convenient to bake meat in the oven with vegetables in the oven. The top layer of the dish does not dry out. All products placed in the sleeve are baked evenly, soaked in aromas and spices and their own juice. In the video, the author shows a dish with rabbit and immediately emphasizes that it can be cooked in a baking bag with chicken without changing other ingredients.

To ensure that chicken baked in the oven always has a different taste, try making changes the next time you cook. If you pre-fry the eggplants, the taste of the dish will sparkle with other flavor notes.

You can add other greens or bake in small foil pans in batches; The marinade for poultry is of great importance. Try marinating the meat in kefir or the dish will turn out extraordinary!

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. 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!

Eggplants have always served as a source of inspiration for culinary experts. They go well with various seasonings and other vegetables, but baked eggplant with chicken in the oven is especially delicious. The most popular and affordable recipes can be used for the daily menu.

For 5 servings you will need:

600 g;
8 medium-sized potatoes;
1 large eggplant;
1 onion;
5 - 6 juicy tomatoes;
2 tbsp. l mayonnaise;
vegetable oil for frying potatoes and greasing the mold.

Chicken with eggplant and potatoes in the oven takes no more than 20 minutes to cook.

Cut the fillet into oblong pieces, the onion into half rings, mix, pour in mayonnaise, put in a cold place for half an hour.

Salt the quartered peeled potatoes and fry over high heat until golden brown. Cut the main vegetable into cubes, tomatoes into slices and mix with potatoes. Place all the vegetables in an even layer in a greased pan, with the meat on top.

Baked eggplants and potatoes can be prepared by replacing potatoes with zucchini. In this case, spicy spices will add piquancy to the neutral taste of the vegetable.

Recipe 2

Product consumption for 2 servings:

2 eggplants;
2 chicken fillets;
2 tomatoes;
8 tbsp. l grated cheese;
1 onion;
parsley;
salt, pepper to taste;
vegetable oil.

Cut into slices, about 5 mm thick, fry the main vegetable ingredient on both sides.

Fry chopped onion and garlic over low heat, add grated tomatoes, pepper, salt, chopped herbs and continue cooking the sauce for about 10 minutes.

Cut the fillet into cubes or strips and place in boiling oil for a few minutes. In a mold or deep frying pan, greased with oil, place eggplants and fillets in layers, adding sauce. The last layer should be cheese. The dish is baked in the oven until a crispy cheese crust forms. Eggplants are good both hot and as a cold snack.

Recipe 3

For 2 servings of the dish you will need:

2 eggplants;
0.5 kg fillet;
3 juicy tomatoes;
200 grams of grated cheese;
2 cloves of garlic;
greenery;
vegetable oil for frying.

Cut the eggplants deeply lengthwise 3 times, not reaching the stem. Lightly fry strips of meat about 3 cm wide. Cut the tomatoes into slices, chop the greens. Place the fillet and tomatoes into the resulting eggplant flaps.

Mix chopped garlic with mayonnaise. Then place the stuffed vegetables in a mold, sprinkle generously with herbs and pour in mayonnaise. If more than 2 servings are being prepared, layers are made and sauce is poured over each of them. Finally, all the cheese is laid out. Bake the dish in the oven until a golden cheese crust forms. Chicken with eggplant and usually does not need salt due to the use of mayonnaise.

There are a huge number of options for preparing chicken with eggplant due to the fact that these companion products go well together. Whatever recipe for “Eggplant with Chicken” is taken as a basis, you need to adhere to several general rules:

Eggplants should be young with glossy, intact skin. Such fruits do not have to be pre-soaked in salt water to remove bitterness, which would certainly not have the best effect on the taste of the dish, especially if it is cooked with zucchini in the oven.
It is best to use chicken meat that has not been frozen: the fillet will not be watery and will retain its natural juiciness.
If desired, you can replace it with turkey fillet, but this denser meat must be beaten off before frying.
If eggplants are cooked with chicken and cheese, the fillet should be fried first so that a golden brown crust of the cheese does not form before the meat is cooked.

A dish prepared taking into account these nuances will always be juicy, aromatic, tasty, light and at the same time satisfying.