Eggplant with chicken fillet and tomatoes in the oven
Composition / ingredients
6
Servings:
Cooking method
Eggplants are thoroughly washed, cut off the buttocks, cut into thin plates. Salt well, put in a bowl and leave for 30-40 minutes. During this time, the bitterness should go away from the eggplant.
During this time, soak the greens, wash the tomatoes and prepare the chicken fillet.
My fillet, cut into 3-4 large pieces. Pieces are beaten off, dried with a paper towel. Salt, pepper from 2 sides.
When the eggplants are suitable, drain the resulting juice from them, rinse with water, squeeze a little.
Wash tomatoes, cut into rings.
Chop greens (dill and cilantro). I really love coriander greens, it gives the dish a unique aroma and piquant taste. But you can take parsley.
Grease the baking sheet with vegetable oil. Lay out a layer of eggplant, alternating with fillets. The last layer should remain eggplant.
Spread tomatoes on top, lubricate with mayonnaise. If you take sour cream, add a little salt on top.
We cover everything with cheese. Cover with foil.
We put our dish in the preheated oven to 180C. We take it out after 40 minutes, open the foil and put it back in the oven, and cook until golden brown.
During this time, soak the greens, wash the tomatoes and prepare the chicken fillet.
My fillet, cut into 3-4 large pieces. Pieces are beaten off, dried with a paper towel. Salt, pepper from 2 sides.
When the eggplants are suitable, drain the resulting juice from them, rinse with water, squeeze a little.
Wash tomatoes, cut into rings.
Chop greens (dill and cilantro). I really love coriander greens, it gives the dish a unique aroma and piquant taste. But you can take parsley.
Grease the baking sheet with vegetable oil. Lay out a layer of eggplant, alternating with fillets. The last layer should remain eggplant.
Spread tomatoes on top, lubricate with mayonnaise. If you take sour cream, add a little salt on top.
We cover everything with cheese. Cover with foil.
We put our dish in the preheated oven to 180C. We take it out after 40 minutes, open the foil and put it back in the oven, and cook until golden brown.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Coriander greens - 25 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
