Perfectly smooth, glossy and tight dark purple eggplants are just begging to be bought for home dinner. Of course, it is best to cook them from your greenhouse garden, then you will be one hundred percent sure of the benefits of this wonderful vegetable, but unfortunately it is almost winter and white midges have been flying outside for a long time.
From eggplant you can cook a huge number of delicious dishes. Today I want to present you a recipe for an amazing appetizer, almost a restaurant dish. eggplant stuffed with chicken and mushrooms baked in the oven with cheese crust. a completely unique dish, you can experiment with it as much as you like, for the place of chicken meat you can use minced pork, and instead of tomatoes, bell pepper, add sour cream, greens, everything that is in your refrigerator turns out very tasty, since eggplant goes well with absolutely any vegetables.
To make the eggplants truly perfect, there is a little tip: before cooking, the eggplants must be washed under running water, cut in half, and salted a little. Then all excess moisture and unnecessary bitterness will come out of them. Leave in this state, preferably for 20-30 minutes, then rinse them and start cooking.
If you do not like a very fried cheese crust, then you should cook eggplants without cheese, and only 10 minutes before they are ready, sprinkle them with grated cheese. Then the cheese will be deliciously viscous.
For cooking you will need:
- Eggplant -2 pcs.
- Chicken fillet or breast -300 gr.
- Forest mushrooms -100 gr. (I have fresh butternuts, I boiled them in advance and froze them for such cases).
- Onion-1 pc.
- Garlic - 1 clove.
- Tomatoes -2 pcs.
- Vegetable oil for frying.
- Salt, pepper and spices to taste.
- Hard cheese -50 gr.
Wash all vegetables and cut into small cubes. Eggplants need to cut off the tails, cut in half along the vegetable, 
and cut into cubes. Use a spoon to scoop out the soft core of the vegetable. 
Finely chopped chicken fillet 
and fry together with mushrooms and vegetables until half cooked. 
At the end of frying, squeeze the garlic through the garlic press into the pan, add salt, pepper and spices to taste. Three cheese on a fine grater. 
In pre-cooked eggplant boats, add fried vegetables with chicken and mushrooms, 
top with grated cheese. 
We send stuffed eggplants in a preheated oven for 30 minutes at a temperature of 108 degrees.
Stuffed eggplants with chicken and mushrooms baked in the oven with cheese crust ready. 
Eggplant with chicken are two products that go great together. Dishes from these simple and affordable ingredients have an amazing taste and amazing aroma, especially if you add your favorite spices and seasonings to them. About what methods of cooking eggplant and chicken exist, we will tell in our article.
with chicken and vegetables
This dish will delight all family members, because it is very tasty and healthy. For him, we need the following products:
- chicken (chicken fillet) - 1 kg;
- young eggplant - 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 whole carcass- cut it into pieces. Pour a little vegetable oil into the pan and pieces until golden brown. In the process of frying, add salt, pepper and your favorite spices to the meat. Then - the turn of eggplant. Wash them and cut into slices. Salt. Fry them in a separate pan until golden brown. Place cooked vegetables on paper towel to remove oil.
Cut the onion and pepper into half rings and fry them in a pan until cooked. Grind the tomatoes with a blender and add to the vegetables. Arrange eggplant and chicken on top. Pass the garlic through a garlic press and add it to the pan. Cover with a lid, salt, sprinkle with spices and let stew. 10 minutes will be enough.
That's all, chicken stew with eggplant is ready. Enjoy!
with eggplant and cheese
This dish is suitable not only for dinner in your own circle, but also for any long-awaited holiday. Get the following products for it:
- chicken breast- 1 kg;
- young eggplants, large - 1 kg;
- ripe large tomatoes - 1 kg;
- hard cheese - 400 g;
- garlic - 3 cloves;
- sour cream (cream, mayonnaise) - 250 g;
- salt, pepper, spices.
- greenery.
with Chiken?
Wash the eggplant and cut into strips. in a pan with vegetable oil fry them until golden brown. Salt the vegetables a little while cooking. After that, arrange the eggplant on a paper towel to remove excess liquid.
Tip: To make eggplant with chicken delicious, soak chopped vegetables in water before cooking. This is necessary to remove bitterness.
Rinse chicken breasts and cut into strips. Arrange them on a cutting board, cover with cling film and gently beat with a kitchen hammer. Salt the beaten meat, pepper and season.
Cut the tomatoes into thin rings, pass the garlic through a garlic crusher, grate the sur on a coarse grater, finely chop the greens.
Preheat the oven to 180 degrees. Grease a baking sheet with oil. Arrange the eggplants on top (close), 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 that, let the dish brew.
That's all, our chicken is cooked, baked with eggplant and cheese. Enjoy your meal!
Hot salad of chicken, eggplant and mushrooms
It's delicious and hearty meal 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.;
- fatty 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?
First, wash the eggplant thoroughly and cut them into cubes. Fry them in a pan with vegetable oil until golden brown. Boil potatoes, mushrooms and fillets. During the cooking process, do not forget to salt the products. Cucumbers cut into cubes and mix them with eggplant. Fry the boiled mushrooms and fillet until golden brown. Do the same with potatoes. Mix all ingredients.
With eggplant means making a sauce. To do this, mix sour cream, mustard, chopped herbs, chopped garlic, lemon juice and season the salad with the mixture.
So our eggplant with chicken in the form of a salad is ready. Enjoy!
Baked and chicken
This dish is suitable as a hearty and original snack for all festive occasions. So, what products are needed for this dish? This:
- young large eggplants - 2 pcs.;
- chicken fillet - 3 pcs.;
- hard cheese - 200 g;
- mushrooms - 300 g;
- salt pepper.
How to cook rolls?
First, rinse the eggplant. Cut them into slices. Place them in cold water for 20 minutes so that they lose their bitterness. Then place them on paper towels. Cut the chicken fillet into small pieces and fry in a pan, salt and pepper. Do the same with mushrooms. Grate the cheese on a fine grater. Mix cheese, chicken fillet and mushrooms.
Remove eggplant from towels. Pepper them, salt and send them to a pan with vegetable oil. Fry until golden brown. Place cooked eggplants on paper towels. After that, lay out the filling on each plate and roll it into a roll. Secure with a toothpick. Do the same with other vegetable plates. 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 is ready with in the form of rolls. Enjoy your meal!
Chicken with eggplant in the oven
This dish is simply amazing in taste, and most importantly, it will not be difficult to cook it. So what products do you need? This:
- large young eggplant - 2 pcs.;
- chicken breasts - 2 pcs.;
- ripe tomatoes of large sizes - 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 a dish?
First, rinse the eggplant 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 pan with vegetable oil. Fry on both sides until golden brown.
Take a baking dish, grease it with vegetable oil and overlap a layer of eggplants, sprinkle with garlic passed through a garlic crusher on top.
Cut the chicken lengthwise into slices and beat off a little. Lay the meat on the eggplant. Salt, pepper, sprinkle with seasoning. Lay another overlapping layer of eggplant on top and sprinkle with minced garlic. The next layer is tomatoes. Cut them into thick circles, salt and pepper. Pour sour cream (yogurt, cream, mayonnaise).
Turn on the oven and heat it up to 180 degrees. Set the mold for 25 minutes. Then take out and sprinkle with cheese. Put it on for another 5 minutes. Sprinkle the dish with herbs.
Here we have prepared tasty dish. The eggplant chicken recipe is not complicated at all. Enjoy!
Chicken with zucchini and eggplant
To prepare this delicious and fragrant dish, we will need:
- chicken fillet (larger) - 2 pcs.;
- eggplant young large sizes - 3 pcs.;
- ripe tomatoes - 3 pcs.;
- young large 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 greens and your favorite spices. Close the lid and simmer for 15 minutes.
Cut the chicken fillet into cubes and place in the pan. Salt, pepper. Fry until golden brown. Take out the form, grease it with vegetable oil and place the chicken fillet there.
Cut the zucchini into cubes, fry until golden brown, season with a little salt, and place on top of the chicken. Do the same with eggplant and peppers. When all the vegetables are in shape, pour them with tomato sauce, 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 eggplant and zucchini is ready. Enjoy your meal!
Cut the chicken fillet across the fibers into long pieces - plates.
Peel the eggplant, garlic and onion, remove the stalk with seeds from the bell pepper. Cut the eggplant into half circles, place in a frying pan with heated vegetable oil. Salt a little.
Fry the eggplant over medium heat, stirring, for 4-5 minutes, then add the onion cut into thin quarters or half rings and the bell pepper, cut into strips, but not too thin.
Fry eggplants, onions and peppers together for 4 minutes, stirring, then add diced fresh tomato to the pan, salt, pepper, sprinkle with spices, pour in a little hot water.
Stir and put chicken fillet plates on top of the vegetables (you don’t need to salt or pepper the chicken).
Cover the pan with a lid and simmer over low heat for about 5 minutes, then mix the vegetables with the chicken, add chopped garlic, mix again. Cover the pan with a lid again, simmer everything together over medium heat for 5-7 minutes.
After turning off the gas, leave the dish under a closed lid for 5-6 minutes, then you can serve it to the table, sprinkled with herbs. Chicken fillet cooked with eggplant and tomatoes in a pan is fragrant, juicy and very tasty.