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!
I offer a hearty and tasty hot dish - eggplant with chicken in the oven. Such a dish can be either independent or complement side dishes of cereals, pasta or potatoes. There are various options for preparing such a hot snack, I really like it in the form of a fan, but you can make an option in the form of boats, which also looks quite original.
Prepare the necessary ingredients for cooking.
Dice the onion.
Also cut the chicken into cubes. I took meat from the thighs, it is more juicy, but you can also use fillet. I got 300 g of meat.
Cut the eggplants into a fan shape, leaving the tail, it will look more beautiful when served. Salt the inside of the eggplants and leave for 20-30 minutes.
Heat sunflower oil in a frying pan and fry the onion until transparent, then add the meat and fry a little. Add a glass of thick tomato juice. I had some boiled juice left over and used it. Simmer the meat until the juices have evaporated by half.
When the juice has evaporated, add salt, pepper and chopped garlic to the pan, stir and cook for another 5 minutes.
Line a baking sheet with foil. Blot the eggplants with napkins, remove excess moisture and place on a baking sheet, opening them slightly to form a fan. Drizzle a little sunflower oil on top.
Preheat the oven to 180 degrees and bake the eggplants for 25 minutes. Then remove the baking sheet from the oven and distribute the filling with chicken into the cuts of the eggplants. Sprinkle with ground oregano.
Grate the cheese and sprinkle the eggplants on top. Place the eggplant and chicken back in the oven and bake for 10-15 minutes until the cheese is the desired brown color.
Immediately after cooking, place hot eggplants with chicken and cheese on plates, add herbs and serve.
Bon appetit!
To prepare a tasty, aromatic and healthy dish, you don’t need to use any exotic products or stand at the stove for hours. This material is dedicated to such a delicacy as baked chicken with eggplant in the oven. The two cooking options are radically different from each other, and each of them is very good in its own way.
Eggplant baked in the oven with chicken breast
Summer is that time of year when we simply must eat as many vegetables as possible so that the body receives a colossal amount of vitamins and nutrients.
Eggplants and tomatoes are one of the most valuable sources of microelements, and chicken breast, as you know, belongs to the category of dietary products. By combining these ingredients, we can prepare a wonderful eggplant and chicken casserole in the oven. To do this you will need the following list of products:
- Chicken fillet – 600 g;
- Young eggplants – 3 pcs.;
- Tomato – 3-4 pcs.;
- Hard cheese – 120-140 g;
- Garlic – 1-2 cloves;
- Vegetable oil – 2-3 tbsp. spoons;
- Greens (dill or parsley);
- Salt, a mixture of ground peppers.
Wash the eggplants, cut off the ends on both sides, cut into strips along the fruit, as shown in the photo below. Salt each slice and place everything in a bowl. After 15-20 minutes, rinse the strips with cold water and allow excess moisture to drain.
Cut the fillet into small plates, about 1.5 cm thick, wrap in cling film and beat on both sides. Salt each piece of chicken, rub with spices, and leave to marinate for half an hour.
Cut the tomatoes into rings, pass the garlic through a press or chop very finely with a knife. Rinse the greens thoroughly with cold water and chop.
Now let's start forming our casserole. Grease the bottom and sides of a heat-resistant container with vegetable oil, lay out half of the eggplant slices as the first layer, overlapping, as shown in the photo. 
Next, place the marinated chicken fillet pieces tightly together. Make another layer of eggplant and chicken. 
Place tomato rings on top of the chicken meat, salt and pepper, and sprinkle with garlic and herbs. The final layer is grated cheese. 
Preheat the oven to 180-190°C, place the dishes with the workpiece in it for 25-30 minutes. To prevent the cheese from burning, cover the pan with foil. 
It is better to serve the casserole not immediately from the oven, but after 10-15 minutes. Baked chicken with eggplant in the oven according to this recipe with photo always turns out very aromatic, appetizing and tasty.
Eggplant boats with chicken in the oven
The abundance of a variety of vegetables and fruits in the summer gives us the opportunity to create and prepare all kinds of delicious dishes, fragrant with a magnificent aroma. This is a recipe for a very cool snack, namely eggplant stuffed with chicken, baked in the oven.
Although this dish is positioned more as an appetizer, it can also be served as a main course with some side dish. For preparation we will need the following ingredients:
- Eggplants – 6 pcs.;
- Chicken breast – 400 g;
- Sour cream – 200 ml;
- Fresh parsley - 1 small bunch;
- Garlic – 2-3 cloves;
- Sunflower oil – 3 tbsp. spoons;
- Salt, spices to taste.
Wash the eggplants under cold running water and pat dry with paper towels. Pierce each fruit in several places with a fork and brush with vegetable oil. Place them on a baking sheet lined with parchment or baking paper. 
Eggplants must be baked at 180-190°C until they become soft. This usually takes no more than 20-25 minutes. 
Remove the limp eggplants from the oven, wait until they cool a little so that you can continue working with them. Cut each fruit in half lengthwise and carefully scoop out the pulp with a dessert spoon. Thus, you should get hollow boats, as shown in the photo. 
Boil the chicken fillet in boiling salted water until cooked. After the meat has cooled, cut it into small cubes. 
Mix the chicken with salt, spices, chopped parsley and garlic, passed through a press. Then add eggplant pulp, sour cream, mix everything thoroughly. 
Fill each boat with the resulting mixture and carefully place on a baking sheet. Stuffed eggplants should be baked at a temperature of 180-190 degrees for about 35-40 minutes. 
We hope that this recipe was useful to you. Baked eggplant boats in the oven with chicken breast not only look appetizing, but also turn out very tasty, tender and aromatic. 
2016-08-04
Date: 08/04/2016
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Hello my dear readers! It seems like I didn’t plan to cook anything like this, but the day before I had a couple of eggplants left over from cooking. I couldn’t decide where to put them right away. I wanted to bake a prosaic one for lunch, but then I changed my mind - there weren’t enough potatoes for four mouths. "Eureka!" Not only Archimedes cried out when he immersed his body in the liquid, but also I today, having decided to pair the chicken with eggplants and other gifts from the fields. My impromptu recipe resulted in a very good-tasting chicken with eggplant and tomatoes in the oven. 
She may not look very presentable. I cooked the chicken in the evening and with my weak-sighted eyes I didn’t see all the “stubs” on the body of the baked chicken, which I pulled out with tweezers. I had to give some of the meat with spines to the dog, for which she was very grateful to me... But it turned out very, very tasty, please take my word for it!
I make fragrant ajapsandal (recipe) quite often in the summer. But this is the first time I’ve combined a whole chicken and eggplants into a single dish, although I’ve been making a casserole with chicken breast, tomatoes, cheese and blueberries for a long time. It turned out to be a very advantageous combination - meat with an unusual side dish. To ensure that the dish is not too high in calories, I recommend trimming off excess fat from the chicken before baking. so what do we need to do?
Recipe for chicken with eggplant and tomatoes in the oven
Ingredients
- Chicken weighing 1.5 kg.
- 2 medium eggplants.
- 2 medium bell peppers.
- 2 medium young carrots.
- 2 medium onions.
- 3-4 cloves of garlic.
- 4 small tomatoes.
- A couple of tablespoons of sour cream.
- Purple basil and oregano leaves.
- Homemade Chicken Spice Blend.
- Black pepper.
- Salt.
How to cook
My comments
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Always yours Irina. 
I really want to go to the sea. This is probably why I chose this particular clip today. The divine music of Ennio Morriccone and the heavenly voice of Dulce Pontes
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