Chicken meat has a delicate taste, which is perfectly combined with a variety of products. Now we will tell you how to cook chicken with eggplant.
Chicken with aubergines in Chinese
Ingredients:
- chicken fillet - 400 g;
- eggplant - 400 g;
- onions (large) - 1 piece;
- Fresh ginger - 10 g;
- sesame seeds - 2 tbsp. spoons;
- garlic - 3 cloves;
- wine vinegar - 2 tbsp. spoons;
- soy sauce - 4 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- starch - 1 teaspoon;
- green onions - 1 bunch;
- vegetable oil;
- salt.
Preparation
Chicken my fillet , dried, cut into small pieces and fry over high heat until cooked. After that, put it in a deep bowl and cover it with a lid. In the same frying pan fry the onion, cut into half rings, spread it to the chicken.
The washed eggplants are dried and cut into small pieces. To get away the bitterness, eggplant salt, leave for 20 minutes, and then wash off. After that, fry them until a crust is formed. Add the grated garlic and ginger, stir and blanch for another 2 minutes.
Put the chicken with the onion in the frying pan, add the sesame seeds, mix and stew for 2 more minutes. We combine in the bowl vinegar, soy sauce, starch and sugar. The resulting sauce is poured into a frying pan, mixed well and stewed until the sauce thickens a little. Add salt to taste, chopped green onions. Everything, a dish of eggplants and chicken is ready. You can serve it both hot and cold.
Eggplant and chicken salad
Ingredients:
- eggplant - 200 g;
- boiled potatoes (medium) - 2 pcs .;
- boiled chicken fillet - 150 g;
- pickled cucumbers - 1 piece;
- boiled carrots - 1 piece;
- salt, greens - to taste.
For refueling:
- sour cream - 130 ml;
- mustard - 0,5 tsp;
- lemon juice - 1 tbsp. a spoon.
Preparation
Eggplants are peeled, cut into cubes and fried in vegetable oil. Boiled chicken fillet, potatoes, carrots, cucumber cut into cubes, greens finely chopped. We connect all the ingredients. For the sauce mix sour cream, lemon juice and mustard . We fill the salad and serve it to the table.
Chicken with aubergines and mushrooms
Ingredients:
- chicken breast - 1 pc .;
- champignons - 150 g;
- eggplant (medium) - 2 pcs .;
- ketchup - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon.
Preparation
Champignons cut into slices, and eggplant - cubes. Fry in a frying pan with vegetable oil until light crust is formed. Chicken breast cut into small pieces, put in a frying pan with eggplant and mushrooms, fry until ready chicken, salt and pepper to taste, add ketchup, mix, pour about 30 ml of water and stew for another 15 minutes.
Chicken with aubergines in the multivark
Ingredients:
- chicken fillet - 1 kg;
- onion - 300 g;
- eggplant - 1 kg;
- processed cheese - 200 g;
- sour cream - 200 g;
- salt, red and black ground pepper, paprika - to taste.
Preparation
Eggplants cut into circles. If they are large, then cut it in addition. Sprinkle with salt, mix and leave for about half an hour, and then wash off. Chicken fillet cut into small pieces of medium size. Onion finely crumb. In the pan of the multivarka we pour the vegetable oil, we spread the onion and in the "Frying" mode we bring it to half-ready. Add the chicken, mix it with onions and fry for 5 minutes, then select the "Quenching" mode and cook for another 20 minutes.
Now lay the eggplants, mix and stew for another 15 minutes. Three on a large grater processed cheese, we spread it into the multivark, add sour cream, spices and salt to taste, mix and in the same mode we prepare another 40 minutes. After the sound signal, the multivarker is not immediately opened, but we give the dish another 10 minutes.
Chicken with eggplant in the oven
Ingredients:
- chicken - 1 piece;
- onion - 2 pieces;
- eggplant - 4 pcs .;
- tomatoes - 5 pcs .;
- potatoes - 5 pcs .;
- vegetable oil - 50 ml;
- mayonnaise - 60 g;
- salt, cinnamon, pepper, cardamom, cumin, greens - to taste.
Preparation
Chicken, mine, dried and cut into pieces of the desired size. Peeled potatoes are cut into slices, eggplants - slices, onions - semirings, tomatoes - cubes. All products are piled in a bowl, add salt and spices to taste, mix. Then add the mayonnaise and vegetable oil, mix again and put it into a baking dish. At a temperature of 180-200 degrees, bake for about 1 hour. Then spread the chicken with eggplant on a dish, sprinkle with chopped herbs and serve immediately to the table.