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Baked chicken with eggplant, zucchini and tomatoes

Baked chicken with eggplant, zucchini and tomatoes

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- Sprinkle the eggplant pieces with salt and put them in a strainer; let them sit for 30 minutes, so that the bitter juice drains. Rinse under running cold water and dry them with a paper towel.

- Preheat the oven to 190 degrees.

- Heat a large pan with a heavy and stable base and put in it 4 tablespoons of olive oil. Season the chicken breast with salt and pepper on all sides (I also put two thighs). Put the meat in the pan, with the side on which the skin was down, and brown it for 4 minutes, then turn it over and fry it on the other side. Move the meat to a plate.

- Add to the pan, if necessary, olive oil and add onion, garlic, eggplant, rosemary and thyme. Cook for 7 minutes, stirring occasionally, until the onion softens and becomes translucent, and the eggplant begins to soften. Season with salt and pepper.

- Add the zucchini, pour the wine and simmer over low heat until the wine is reduced by half. Meanwhile, heat an oiled pan in the oven.

- Mix the tomatoes with the vegetables and put everything in the baking tray. Place the browned chicken breast on top of the vegetables, sprinkle with olive oil and leave in the oven for 20 minutes, depending on the thickness of the meat, until it is well penetrated.

-Prepared parsley.

- Let the dish rest for 5 minutes before serving on hot plates with crispy bread.

Good appetite !

Chicken breast with eggplant and tomatoes in the oven

Wash the eggplant well, cut into slices, season with salt and set aside for 20 minutes.

Cut the chicken breast into small slices, beat with a hammer and season with salt and pepper to taste.

Grate the cheese.

Drain the eggplants, fry in oil on both sides and place on a paper towel (to absorb the excess oil).

Grease a heat-resistant dish with oil, arrange the eggplant, chicken breast in layers, again a layer of eggplant and a layer of tomatoes.

Season with salt and pepper to taste.

Beat the egg with 2 tablespoons of sour cream or mayonnaise (maybe 1: 1).

The mixture obtained is poured over vegetables and meat, sprinkled with cheese and baked in the oven at 180 degrees for 30 minutes.

What are the benefits of zucchini

Although they are considered vegetables, zucchini actually fall into the category of fruits because they make flowers. The Americans call them "summer pumpkins." However, they are found in supermarkets throughout the year.

They have a very low caloric content. There are only 15 calories in 85 grams. This means that you can eat pumpkin to your heart's content, without the risk of gaining too much weight.

Zucchini are also rich in minerals (potassium, calcium, iron, phosphorus, magnesium) and carotenoids, especially lutein and zeaxanthin. These carotenoids are important antioxidants for eye health.

You need to know that lutein needs fat to be optimally absorbed by the body. That is why it is good to eat lutein-rich vegetables with olive oil, avocado, nuts or other healthy fats.

Zucchini also provides us with moderate amounts of vitamin C, vitamin K and folic acid.

Low eggplant with garlic and tomatoes fasting or sweet recipe

Low eggplant with garlic and tomatoes fasting or sweet recipe. Eggplant dish with tomatoes and garlic. Pan-fried eggplant with garlic, tomatoes and greens. How to make low eggplants? Eggplant recipes.

Eggplants are very good and I don't hesitate to cook them as often as possible during the summer! These low eggplant with garlic and tomatoes are part of the category of simple and good old recipes, available to anyone.

Beyond the traditional eggplant salad (with or without mayonnaise & # 8211 recipe here or here), musaca or zacusca, in our country too few people venture to experiment with other eggplant recipes. Sin! It seems, however, that lately the world has gained more courage and given a chance to the eggplants in the oven Imam Bayildi (recipe here), the fan-shaped ones (recipe here) or notched and au gratin with cheese and garlic (recipe here). I leave you at the end of the article several eggplant recipes and you decide which ones to test.

And these low eggplant with garlic and tomatoes are versatile, they can be both a kind of post as well as a sweet one. We ate them hot with cold Greek yogurt, sprinkled with fresh green mint. A madness! Those who fast do not put yogurt on them.

They are tasty and cold, served on bread spreads. An excellent summer snack! Are red pieces of eggplant impregnated with garlic flavor. No, there are no stews!

If you put a little more tomatoes (or tomato juice) in this recipe you will get the famous pasta sauce from Norma & # 8211 see here.

For their preparation we need a single well-heated pan and cheap, seasonal ingredients.

From the quantities below it results approx. 4 servings of low eggplant with garlic and tomatoes.

Baked Eggplants In Aluminum Foil

Baked eggplant in aluminum foil. Bake in the oven for about 30 minutes. Prick from place to place with a toothpick and leave in the oven for at least 50 minutes depending on the size. In the end I decided and chose a piece of advice. You can bake eggplant in an electric oven.

How to make baked eggplant in an electric oven or stove. How to bake eggplant correctly. Posted on June 27th. Cover the dish with aluminum foil and place it in the preheated oven.

We can also bake large thick eggplants, not just medium ones, like on a flame where the big ones burn. Wash the eggplant well and dry. Baked eggplant salad I know that everyone knows how to make eggplant salad. Grease a cake pan with butter, line it with breadcrumbs and pour the composition.

When they are ready, we test them by pressing and then let them cool a bit. After the time expires, set aside the aluminum foil and bake for another 1 5 2 hours. How to bake eggplant correctly. Add to the bowl the cinnamon sticks, the cloves, the anise, the cardamom and the bay leaves.

Bake the potatoes in the oven and without aluminum foil. I baked the eggplant in the electric oven for the eggplant salad and I want to tell you to bake it well. Put the pieces of butter or margarine on top. Although I kind of avoid using aluminum foil in the oven and on fire in general because I heard it is toxic.

Prick from place to place with a fork or toothpick so as not to explode in the oven and let some of the liquid drain. and the best part is that this baked fish in aluminum foil is ready in about 30 minutes perfect for the very busy. Ideally, it should stay overnight if not at least 1 2 hours. Summer stew with ripe eggplant.

Sent on December 5th. If you've ever wondered if you can successfully cook fish in a foil oven, I'm here to promise you that it's probably the easiest method you can use to cook fish in the oven or on the grill. 2 3 eggplant 3 4 onions 3 4 bell peppers 1 carrot 1 glass of oil 2 3 cloves garlic 1 2 kg tomatoes. Peppers bell peppers zucchini 3 pcs over sea bream 1 zucchini 2 bell peppers a few cherry tomatoes or regular tomatoes 3 cloves garlic oil salt pepper lemon juice aluminum foil.

I imposed each eggplant with a fork in several places so that it would not explode and I wrapped each one in aluminum foil in a position 5 shelves on the grill and below the grill I put water in the oven tray in case another one flows. a little water from the eggplant to flow in the tray 250 degrees for about 40 minutes, check them when they are soft, take them out. Washed and dried eggplant is placed in the oven tray on baking paper. Sea bream with vegetables in aluminum foil in the oven. Prick from place to place with a toothpick and leave in the oven for at least 50 minutes depending on the size.

Baked chicken with vegetables & # 8211 simple and tasty steak recipe

Baked chicken with vegetables & # 8211 simple and tasty steak recipe. How to make chicken steak with potatoes, garlic, onions, mushrooms, peppers and other vegetables? Simple recipe for baked chicken with a garnish of cooked and browned vegetables. Chicken recipes. Romanian steak recipes.

I am a big fan of baked steaks and this chicken with vegetables is one of my favorite dishes. The chicken steak on the tray is prepared very easily and quickly because the time required for seasoning is only a few minutes. The rest is solved in the oven. In addition, this roast chicken has the garnish cooked in the same tray, so I have no other headache. The vegetables are cooked and browned very well with the meat.

I usually put potatoes, onions, garlic, bell peppers or kapia, carrots, mushrooms, etc. In summer I also add eggplant or pumpkin slices, green onions, leeks. So do some delicious baked meatballs with lots of vegetables & # 8211 see here.

I always get a very red fried chicken, with a fine, appetizing color and with tender and juicy meat. You will see below how to proceed.

Because I'm not happy about the cold chicken steak, I prefer to cook exactly as much as we eat at a meal. This time I bought a 1.7 kg chicken which I cut in half and made a steak from half a chicken. Believe me, 3 people get well from this half, especially since the vegetable garnish is also rich and tasty. If you want to cook a whole chicken, you will have to double the garnish and extend the cooking time of this chicken with vegetables in the oven. You can also use 2-3 chicken legs with skin and bone or 6-8 wings.

Chicken with eggplant

Chicken is portioned and salted. Finely chop the onion. -The eggplants are partially peeled (in strips) and cut into long slices, 1 cm thick. Cut the green parsley very finely. Fresh scallops are scalded, peeled and sliced. Garlic is finely chopped. Dilute the tomato paste with 50 ml of water.

Recipe preparation method chicken with eggplant

Chop the chicken pieces in 100 ml of oil and 100 ml of water. When ready, remove separately. In the remaining oil, simmer the onion, add the flour dissolved with a little cold water, paprika, tomato paste, salt and about 1 L of boiled water, boiling everything for 20 minutes. The sauce obtained is passed over the pieces of meat. The sliced ​​eggplant is salted and simmered in 100 ml of oil with 100 ml of water, then added over the meat with sauce, along with garlic, pepper, tomatoes and placed in the oven for about 20 minutes.

The dish is served hot, with green parsley on top.

Eggplant food

A tasty, fragrant and full of fresh vegetables. We offer you an eggplant dish to try this fall! Healthy and only good to eat at any time of the day, the eggplant dish is easy to prepare and can be eaten by the whole family!

Eggplant food recipe:

It's eggplant season, so it's the perfect time to make an eggplant dish. Tasty and extremely tasty, eggplant food only needs a few ingredients to form its special taste. Here are the steps you need to follow in your eggplant recipe!

1. Wash and clean the eggplant, cut into suitable slices and leave for about two to three hours in a sieve to drain.
2. Separately, clean the onion, wash and chop the scales. Fry in preheated olive oil until transparent.
3. Meanwhile, drain the eggplant from the toxic juice they have left and put it to harden together with the onion. Season with salt and peppercorns, depending on preference. Add a little boiling water and continue to boil over medium heat. Stir occasionally so that it does not stick.
4. Towards the end, after the vegetables have dropped, add the tomato puree, cook for another 20 minutes and put it in the oven to brown.

Eggplant dish is served garnished with finely chopped and chopped coriander leaves or other fresh spices, depending on preference.

Baked chicken liver potatoes and various sauces

These baked chicken liver potatoes and various sauces are really delicious!

It can also be served with a vegetable salad or pickles.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 600 gr potatoes
  • 1 kg chicken liver
  • 200 ml oil
  • salt to taste
  • pepper
  • oregano
  • basil
  • paprika
  • 4 bay leaves
  • 2 l apa
  • Sauce No. 1 (caramelized onions)
  • 2 yellow onions
  • 1 red onion
  • 50 ml olive oil
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • Spices: oregano, thyme, basil
  • Sauce no. 2:
  • 1 clove of garlic
  • 1 teaspoon olive oil
  • pepper
  • salt
  • 100 gr tomato sauce with baked peppers

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the ingredients for baked chicken liver potatoes and various sauces

We clean the potatoes, wash them and boil them in enough water to cover them and a little salt.
We wash the liver and boil it in enough water to cover it and a little salt.
We do not let them boil too much, until a maximum of 5 minutes after they have reached the boiling point, then we strain them.
We rinse the liver with warm water, the potatoes do not need to be rinsed, only the foam was removed when they started to boil.

Preparation Baked chicken liver potatoes and various sauces

Put the oil in a large tray and randomly place the potatoes, liver and bay leaves, then sprinkle oregano, basil, paprika and a little salt on top.

Put the tray in the oven for 45 minutes at 180 degrees.
Along the way, turn the potatoes and liver over with a spatula, so that they don't dry too hard on top.

We prepare the sauces for baked chicken liver potatoes and various sauces

For the caramelized onion sauce, chop the onion scales and heat it in hot oil until it becomes translucent.
Then add the sugar and mix well to melt evenly, then quench with balsamic vinegar, add the spices (one pinch of each, or a knife tip).

Do not leave the ingredients on the fire too much, only 3-4 minutes, then turn off the heat and pass the sauce in a bowl, waiting for the ingredients to be prepared in the oven.
For the garlic sauce, clean the garlic and press it, or grind it well with a little salt, then rub it with oil as in mujdei.
Add ground pepper and tomato sauce with baked peppers.

Potatoes and liver can also be garnished with chopped parsley.
If you do not have tomato sauce and baked peppers, it can be replaced with 1 kapia pepper + 1 donut and 2 tomatoes, passed together through a robot and seasoned with spices to taste.