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Eggplant food with chicken

Eggplant food with chicken

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The thighs are cleaned, washed well and dried.

Fry in oil for a few minutes until it changes color and remove to a plate.

Fry the chopped onion, sliced ​​carrot and chopped pepper in the remaining oil for a few minutes.

Add a little water, thyme, pepper, vegeta, bay leaves and cook for 10 minutes.

Add the tomatoes and tomato paste and a little water and when it boils, add the meat.

Boil for 20-25 minutes.

Cut the eggplant into cubes and fry a little in oil and add over the vegetables.

Add the finely chopped garlic.

Boil for another 10-15 minutes until the eggplant penetrates.

I put the pan in the oven for 20 minutes.

A few minutes before it was ready, I added the finely chopped greens.

It is ready when the sauce decreases and acquires a slightly browned color.

It is very good hot but also cold.

Good appetite!

Eggplant and chicken food

Looks very good! I discovered the taste of eggplant dishes only a few years ago. Until then, I had only eaten eggplant salad. After switching to a predominantly ovo-lacto-vegetarian diet I made eggplant stuffed with rice and mushrooms, then other dishes and I realized how good they really are. And, by the way, could you introduce a column like that ?!

I haven't eaten much until a year or so ago. That's when I renovated my kitchen, started cooking more often and decided to be more "adventurous". To my surprise, I liked everything, except the tomato soup :)
I thought of introducing an ovo-lacto-veg recipe section. and one of fasting recipes, but I have to think very carefully about how I will make the categories of recipes. Because I want it to be as easy to find as possible. And I would like to avoid including a recipe in several categories. If we give up meat, even this eggplant recipe can be included in that category. If I didn't have meat, I would have prepared this recipe without meat and it would have been just as tasty. I improvise as much as possible, I don't like to prepare a recipe exactly as I read it. I usually adjust the recipes according to my tastes and, why not, what I have at home at the time.

Food with chicken and vegetables

I can say with certainty that it is one of my favorite dishes because I love vegetables and I eat chicken quite often. Initially I wanted to call the recipe summer food with chicken and vegetables, but because it can be done in the fall I gave up the season, eventually you can prepare it in any season but I recommend you prepare it now when the vegetables are cooked in time. their.

Even though I have a lot of recipes with chicken on the blog, look, I didn't post this one, although it is a very well-known recipe in our family, my mother prepares it quite often. If I think about it (good luck with the Selgros project looking for the passion I participate in, which reminds me of long-forgotten childhood recipes) my mother cooked chicken in three ways stew, pilaf and vegetables. It's true that we didn't eat as much meat as we do now, but when we brought a chicken from the country, it was a big family holiday. Paradoxically, now that homemade chicken has become a rarity, I would venture to say it is on the verge of extinction.

Do not think of this recipe as a complicated one, I am convinced that some housewives who read it already know it because it is extremely simple and the great advantage is that it is prepared very quickly. You can also fast if you replace chicken with eggplant and pumpkin, it results in a delicious dish that can be eaten cold.

Another option would be chicken or liver pipettes, it comes out just as good, maybe even better than with chicken, but you can also try it with turkey or pork tenderloin. Generally a meat that is made quickly so as not to overcook the vegetables.

But let's see the recipe I just prepared two days ago, and the family quickly devoured it :)

Chicken food with vegetables

  • about 1 kg of chicken
  • 2 large kapia peppers or 2 donuts
  • 3-4 suitable onions
  • 3 well ripened tomatoes
  • 2-3 cloves of garlic
  • salt, sweet paprika
  • oil
  • 1 bunch green parsley

And we move on to the ingredients of the corn flour, from which you prepare a beautiful polenta as a garnish, because this dish goes great with a polenta as big as a cart wheel.

So, wash the chicken well and let it sit in cold water for a while, at least while you prepare the vegetables.

We clean the onion and chop it not very small, we cut the peppers into cubes. Heat about 50ml of oil in a saucepan or pan with a larger diameter and add the vegetables. I wrote a larger diameter because the pieces of chicken should be made side by side, not overlapping. Let the vegetables cook well over a good heat, stirring lightly for about 5 minutes, then add the pieces of meat seasoned with salt and pepper. Stir and let it cook until the juice left by the meat decreases. Then it's time to add a teaspoon of paprika and diced tomatoes. It would be ideal to scald them and clean the seeds beforehand if you have time, but if it is in a hurry, you can use only cut ones.

Add about 100ml of water over the food, cover with a lid and let it cook over low heat. When the meat is ready, and the sauce has dropped enough (here it depends on how watery the tomatoes are) turn off the heat and add the finely crushed garlic. If necessary, season with salt and pepper. I don't mind if you add a little dried basil or oregano.

Sprinkle with plenty of green parsley and the food is ready.

Serve with polenta and to be a complete meal of pickles in the sun.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Eggplant dish with tomatoes and onions

If it's still eggplant season and now they are the tastiest and if there are still plenty of tomatoes in the market, an eggplant dish with tomatoes works perfectly. What's more, it's fasting (vegan) and it's quick and easy.

To make this eggplant dish with tomatoes you do not need baked eggplant but it is prepared with raw eggplant, cut into cubes, as I made the recipe for fried eggplant with garlic only now they are with onions and tomatoes, like some kind of stew.

As eggplants, when you fry them, they absorb a lot of oil, I used less oil but instead I put a little water so that they can cook better. The tomatoes I had weren't too juicy either. So you will have to decide with your own eyes if and how much water needs to be added.

See in the video below how to make eggplant in the oven!
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Chicken curry with eggplant

Chicken curry with eggplant

Chicken curry with eggplant


  • 1 large boned chicken breast
  • 1 large onion
  • 2 medium eggplants
  • 3 large tomatoes
  • 8 cloves of garlic
  • 50 ml sunflower oil (4 tablespoons)
  • 1 tablespoon lemon juice
  • 150 ml water (or vegetable soup)
  • & frac12 parsley link
  • salt (to taste)

Curry seasonings:

  • ginger (a fresh piece of about 1 cm or & frac12 teaspoon powder)
  • 1 tablespoon ground cumin
  • & frac12 tablespoon ground coriander seeds
  • 1 teaspoon dried hot pepper flakes or 1 fresh hot pepper (or to taste)
  • 1 teaspoon turmeric powder (turmeric)
  • 1 teaspoon garam massala (Indian spice mix)

Method of preparation

Prepare all ingredients (except eggplant):

-Wash the meat, wipe well with a paper towel and cut into smaller pieces, cubes, or as desired.

-Clean, wash the onion and cut into cubes (not very small).

-Wash, peel the tomatoes and cut into small pieces.

-Wash and finely chop the parsley.

-Clean and finely chop the garlic, or crush it with a special device.

-Wash the eggplant and cut into cubes larger than about 1.5-2 cm, including the peel. The eggplants are left at the end, just for the moment when we use them, because they oxidize very quickly.

-After all the ingredients are prepared, grease a larger Teflon bowl (preferably a wok pan) with oil and put the onion & icirc together with the garlic, which is left to harden a little. Meanwhile add the ground coriander and mix.

-When the onion has softened a little and starts to bottle, add the chicken, which is left on the fire for a few minutes, turning it on both sides until it starts to turn white.

- At this point, add the turmeric powder and the ground cumin and leave it on the right heat, until the meat is almost cooked, stirring from the heat for about 8-10 minutes.

-Grind the ginger, sprinkle a little salt (1/4 teaspoon), add the chopped tomatoes and leave on the fire until the tomatoes are cooked (the sauce is formed), mix from the heat. Meanwhile, add a little hot water or vegetable broth and bring to the boil.

-While the tomatoes are boiling for about 5 minutes, we prepare the eggplants, wash them and cut them into larger cubes (peeled).

-Sprinkle the pepper flakes, put the eggplant & icircn in the tomato sauce, stop with the rest of the oil and mix.

-Cover the pan with a lid and let it boil covered over a low heat for approx. 15 minutes before the eggplants are done, ie soften. (Care must be taken not to boil too much and the eggplant to become dusty).

-When the food is ready, season with salt, sprinkle with garam massala, lemon juice, mix well and turn off the heat.

-At the end, sprinkle finely chopped parsley on top.

-Chicken curry with eggplant is delicious, flavorful and can be served so simple, but it goes best with a basmati rice. If you season it with a salad or some pickled cucumbers, we can even turn it into a mioritic royal.

Chicken food with eggplant

Unbearable heat this summer. It doesn't burn you to heat the atmosphere even more with the recipes prepared in the oven, but a hot food is required, no matter how much you go for salads and "colds". As chicken is light and we know that in summer you do not particularly like fatty and heavy foods, we recommend for this week a tasty recipe for chicken with eggplant.

Ingredients and quantities:

1 chicken (about 1 kg)
750 g eggplant
3 large onions
300 g tomatoes
200 ml oil
2 bay leaves
4 cloves of garlic
200 ml water (or clear soup)
2 tablespoons greens (dill and parsley), chopped
1 powder of allspice

Method of preparation:

1. The chicken, cleaned and washed, is cut into smaller pieces. In a bowl, heat 3 tablespoons of oil in which to fry over low heat, for 10 minutes, the pieces of chicken.

2. Meanwhile, clean the onion, wash and cut the fish. Add over the fried meat and cook together for another 5 minutes, over low heat.

3. After this time, gradually pour 200 ml of water (or clear soup) and leave on low heat for another 20-25 minutes.

4. Eggplants, washed, cut into 1-1.2 cm thick slices. Sprinkle with salt and leave for 10 minutes. Then wipe with a napkin and fry for 1-2 minutes on each side, in the rest of the oil. Add to the meat and onion dish.

5. Wash the tomatoes and cut them into cubes. These are put in the bowl with meat and eggplant, along with crushed garlic, salt, pepper, bay leaves, allspice powder and 1 tablespoon of chopped greens. Cover the dish and put in the oven for 30 minutes on medium heat.

6. The food is served hot, with chopped greens sprinkled on top.

Before putting the dish in the oven, you can pour 1 glass of semi-dry white wine.

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Eggplant food & # 8211 Turkish recipe Soslu patlıcan

Eggplant dish & # 8211 Turkish recipe Soslu patlıcan, with the list of ingredients per gram and the detailed preparation method, with pictures. How to make a simple and delicious eggplant dish with natural ingredients?

I have traveled several times to Turkey and, from the point of view of hospitality and especially of food, it was always a delight. I fell in love with a strong and definitive love de İmam bayıldı, de vinniele Karniyarik, delicious food Çoban kavurma, de the wonderful Pide and I don't even remember how many other absolutely amazing dishes. For the first time since I visited Turkey, I discovered some creamy eggplant cubes in a spicy and delicious tomato sauce. This delicious eggplant dish was served hot and cold at the mezze buffets. Excellent, by the way, in both variants. Sometimes accompanied by grilled meat, other times cold and dense or plain yogurt, always & # 8230 insufficient, as it were.

I rummaged through the internet looking for "Turkish eggplant recipes", "eggplant food recipes with tomato sauce like in Turkey" and the like. I obviously don't know Turkish. I also asked my neighbor, the Turk, I couldn't make her understand exactly what I wanted. And recently we happened to dine in a Turkish restaurant, right here in Timisoara. Among the assorted dishes that were offered to us at mezze, here are my eggplants! Same delicious taste, same creamy texture! I ask how he says them and I find out: Soslu patlican. I thanked him nicely and when I got home the next day, I looked for the recipe. Not much, because I found out right away. Here. The next day, in my house, it smelled great of good eggplant food, with the scent of Bosphorus, and today, here, I share this joy with you.

Necessary ingredients

The first step in preparing eggplant food is to wash the eggplants, cut them into cubes and put them in boiling water. Let them simmer for 5 minutes. Then take them out in a strainer and let them drain.

In the meantime, you have to wash the tomatoes and bake them. After they are well cooked, peel them. Wash and clean the peppers and chop finely. Also, the onion must be cleaned and chopped julienne. Cook it in hot oil. When it has a golden color, add the tomatoes, peppers and finely chopped parsley.

In a pan greased with a little butter or oil put a layer of mixture of tomatoes, onions, peppers, then add a layer of eggplant. Continue until you finish composing. Add the garlic cloves, cut into small pieces. Match with salt and pepper. Add a little thyme, then place the tray in the preheated oven at 180 ° C for 30 minutes.

Therefore, as you can see fasting eggplant food it is easy to prepare and is a refreshing and light food. In addition, it is a dietary food, 100 g of eggplant food contains 75.4 calories, of which 5.6 g fat, 5.7 g carbohydrates, 1.2 g protein. Fasting eggplant food serves both hot and cold.

Eggplant dish with cheese

& Icirc & # 539i need: 2 kg eggplant, 150 ml oil, 500 g telemea, 750 g ro & # 537ii, 75 g horse cheese, 50 g butter, 150 g tomato paste, 400 ml bone soup, 50 g f & # 259in & # 259, 50 g onion & # 259, thyme, salt

Prepare: Cut the eggplants into long slices, sauté them, leave them to drain for 2 hours, then fry them in oil. Grease a baking tray with butter, place a layer of eggplant on top, and place a layer of tomato slices on top of the eggplant. Over the wheels, place a thin layer of sliced ​​telemea, repeating the operation until the ingredients are exhausted. Sprinkle on top like grated horseradish pieces of butter. When the remaining oil is chopped, chop the onion, add the bone broth, unwrap the water and quench with the tomato paste, submerge the tomatoes. 259 with bone sup & # 259. Season with salt and thyme and cook for about 30 minutes. Pass the sauce through a sieve and pour it over the mousse. Put the tray in the oven for an hour. When it is ready, cut the preparation on a bite and serve it hot or cold, with a little sauce and decorated with green parsley.

Eggplant dish with chicken

If you choose to combine eggplant with meat, chicken is best, whether you choose whole legs or wings or a chest or take a whole chicken and pot it. It is an easy to prepare and very tasty dish. We only need 4-5 AVIS chicken legs (or a whole AVIS chicken cut into pieces)

  • spices for chicken
  • 2 eggplants suitable for large
  • onion
  • 2-3 tablespoons tomato paste
  • 1 yellow pepper
  • 1 red pepper
  • 2 tomatoes
  • 3-4 tablespoons of oil
  • salt
  • pepper
  • chopped green parsley

Method of preparation:
& Icircnt & acirci we are preparing the chicken. Fry the thighs or pieces of meat in a pan and oil on all sides, then remove and set aside.

The two eggplants are cut into 1 cm circles. thick and without draining water or passing through flour, fry on both sides & icircn oil. When they are cut, they are fried, then they are taken out on an absorbent paper because they absorb a lot of oil.
Eggplant oil is discarded because it is toxic. Add another olive oil and fry the chopped julienned onion until it becomes translucent. Add 2-3 tablespoons of dissolved tomato paste & icircn a little chicken broth or water. Season with salt and pepper to taste.
Put a half of the onion sauce in a ceramic or yena bowl, add a layer of eggplant slices, a layer of pepper and sliced ​​tomatoes. Place the pieces of thighs on top. Repeat the operation, add the rest of the onion sauce and continue with layers of eggplant, peppers and tomatoes. Sprinkle with freshly chopped parsley. Place the dish in the preheated oven at 180 ° C for 25-30 minutes. Serve hot and cold.