Eggplant breast - pleasure in every bite! Recipes breast with eggplant on the stove, in the oven, in the slow cooker

Eggplant breast - pleasure in every bite! Recipes breast with eggplant on the stove, in the oven, in the slow cooker

Chicken breast and eggplants are a flavor combination that is hard to resist.

The dishes are juicy, fragrant and very quickly cooked. And since now there is no shortage of seasonal vegetables, you can pamper yourself with such delicacies all year round.

There are many recipes for cooking breasts with eggplants and are worth trying.

Eggplant Breast - General Cooking Principles

Thoroughly wash breasts before use. If not fillet is used, then remove the skin and bone. The meat is always cut across the fibers, otherwise it will not be able to absorb the marinades, sauces and will remain hard. For cooking eggplant breast meat can be pre-fry, it will give the dish an extra taste and will seal all the juices inside. Roasting should be carried out on high heat and quickly.

The main difficulty in preparing eggplants is bitterness. Many fruits have it, therefore demand preliminary processing. To do this, the sliced ​​pieces are placed in a brine or just sprinkled with salt and incubated for half an hour, then washed, squeezed and cooked according to the recipe.

Eggplant with breast can be fried, baked in the form, on a baking sheet, cooked in pots or simmering in a slow cooker. There are a lot of recipes from these products. Supplements from other vegetables, cheese, sauces, spices and dairy products make the taste different and help diversify the menu.

Recipe 1: Eggplant Breast with Cheese in the Oven

The recipe is very tender and juicy casserole of breast with eggplant under a cheese crust. And tomatoes add extra juiciness to the dish.


• a pound of breast;

• 200 grams of cheese;

• 2-3 eggplants;

• 3 tomatoes;

• clove of garlic;

• 80 grams of mayonnaise;

• greens, a little oil.


1. Cut the ends of eggplants on both sides and cut the fruits into long plates about 0.5 cm thick. Fry in a greased pan for a minute on each side so that a light crust appears. No need to cook vegetables until soft. 2. Cut fillets into plates, beat off, rub with spices.

3. We put in the form a layer of fried eggplants, then chicken fillet and eggplants again.

4. Cut the tomatoes into circles and spread them with a new layer on top of the eggplants.

5. Squeeze garlic into mayonnaise, salt a lot, pepper to taste and spread over tomatoes.

6. Sprinkle with herbs, you can use fresh or dry grass.

7. From above, we all fall asleep with grated cheese. Collected casserole and send in the oven for half an hour, bake at 180 ° C.

Recipe 2: Eggplant Breast Stew

A simple recipe for making braised breast with eggplants on the stove. You can use a deep frying pan, saucepan or cauldron. Fresh tomatoes are added for juiciness, but if you want to make the dish more liquid, you can pour in any broth or just water.


• 500 grams of fillet;

• 3 eggplants;

• onion;

• 3 tomatoes;

• spices, oil.


1. First of all, dice the eggplants, add them and set aside to make bitterness.

2. Cut the onion into cubes and fry in a skillet until lightly ruddy.

3. Add washed from the salt and pressed eggplant, fry together for 2-3 minutes.

4. We also cut the chicken into cubes, like eggplants. Sent to total weight.

5. Tomatoes can be simply cut into cubes, but it is better to halve and grate to get rid of the skin.

6. Pour the resulting tomato into the pan, salt the products, cover with the lid and stew until half cooked. Serve sprinkled with herbs.

Recipe 3: Chinese Eggplant Breast

Despite the name, this dish will be appreciated not only by lovers of Chinese cuisine. Eggplant breasts are juicy and have a very piquant taste. The recipe uses sesame seeds, but not less tasty is obtained with walnuts.


• 800 grams of breast;

• 800 grams of eggplants;

• 60 grams of soy sauce and any wine;

• Sesame spoon;

• 10 grams of ginger (fresh);

• clove of garlic;

• salt, butter, sugar.


1. Wash the breast. Then it must be cut into long strips, about 1 cm thick and fry in hot oil until cooked. Put it in a bowl. 2. Cut the eggplants into thick strips, fry after the chicken. At the end add the soy sauce, wine, salt and add 3 tablespoons of sugar without a slide.

3. Put the previously fried chicken fillet.

4. Add the grated ginger and chopped garlic, cover with the lid and simmer the dish for 5 minutes.

5. Sprinkle the finished eggplants with breast with sesame, which can be lightly fried in a dry frying pan to expose the taste and aroma.

6. Served with boiled rice, vegetables, buckwheat.

Recipe 4: Braised Breast with Eggplants in Sour Cream

Delicate breast, juicy eggplants and delicious sour cream sauce. Simple, but very tasty dish that is great for lunch or dinner. Instead of sour cream, you can use cream in the same way. The fat content of the dairy product is any, at its discretion.


• 2 breasts;

• kilogram of eggplants;

• 2 onions;

• 250 grams of sour cream (cream);

• ground paprika;

• salt, oil, dried dill.


1. Peel the onions, cut them into random pieces and fry slightly.

2. Cut the chicken into cubes, send to the onion, cover with a lid and simmer for 10 minutes.

3. Eggplant cut into circles, then each into quarters. If the fruits are small, then you can semiring. Sent to the breast and simmer another 5 minutes, covered with a lid.

4. In a sour cream add a teaspoon of paprika, salt, stir. Pour to the breast with eggplants and simmer for 8-10 minutes. Optionally, you can squeeze a clove of garlic.

5. At the end add dill and you can turn off the fire. Give the dish "walk" under the lid and insist half an hour.

Recipe 5: Breast with eggplants and potted vegetables

Delicious eggplant stew with breast and other vegetables that is cooked in the oven. Optionally, in the pots, you can add cabbage, zucchini, pumpkin. This will make the dish easier and will give a new taste.


• 400 grams of breast;

• 2 eggplants;

• onion;

• sweet pepper 1 thing;

• 1 tsp. curry;

• salt, oil;

• half a cup of sour cream;

• carrot;

• 2 tomatoes.


1. Shred the onion, tomatoes and pepper into cubes, grind carrots on a grater. Eggplant cut into cubes 1 * 1 cm. 2. Chicken chop straws.

3. Put on the stove two pans, pour the oil. In one we fry the chicken, in the other we pass the onions with carrots, then add the eggplants and fry together for 2 minutes.

4. Mix curry with sour cream, salt.

5. Fold the chicken into the pots, stir-fry and fresh vegetables, put the sour cream sauce on top and cover with a lid. At the request of the neck of the pot can be covered with dough.

6. We place in the oven for half an hour, preheating it to 190 degrees.

Recipe 6: Breast in “Boat” Eggplant

Many people know this recipe and often cook it with minced meat. But with breast it turns out just as good, also tasty and fragrant. It is better to use eggplants of the same size, so it will be more beautiful.


• 250-300 grams of breast;

• 3 eggplants;

• onion;

• spices, oil;

• large tomato;

• 150 grams of cheese.


1. Breast cut into thin strips and quickly fry in a pan. Put it in a bowl.

2. Eggplant cut in half, take out the pulp, form a hole. The wall thickness should be approximately 5 mm.

3. Cut the onion, chop carrots and pass in a frying pan after the chicken. There we also add chopped eggplant pulp and tomato.

4. Combine the chicken with vegetables, salt and pepper.

5. Fill eggplant halves with prepared minced meat.

6. Rub cheese, sprinkle the boats on top and bake for 20 minutes. The optimum temperature is 180 ° C.

Recipe 7: Spicy Breast with Eggplants and Bell Peppers

Spicy dish, which is wonderfully combined with cereal side dishes: rice, buckwheat, barley. For sharpness, ready mustard is added, it is better to use homemade, it is more vigorous.


• 400 grams of breast;

• 400 grams of eggplants;

• onion;

• 1 tsp. mustard;

• 200 grams of sweet pepper;

• 2 cloves of garlic;

• 2 spoons of tomato paste;

• red pepper, salt;

• oil for frying, how much will leave.


1. Shred the breast with straws, fry for 3 minutes and remove.

2. Cut the onion in half rings, put in the pan after the chicken, begin to sauté. 3. Cut eggplants into small pieces, send them to onions, fry for a couple of minutes.

4. Peppers are cleared of viscera, chop into half rings and send to the rest of the vegetables, cook another 2-3 minutes.

5. Add fried chicken, tomato paste and mustard, diluted in 100 ml of water, salt, add red pepper, cover with lid and stew until ready. Focus on the softness of the Bulgarian pepper.

Recipe 8: Eggplant and Tomato Breast

Very beautiful portion of the dish, which can be a festive decoration table. For its preparation will require a large piece of the breast, so that it can be cut into plates, as in chops.


• single chicken breast;

• 2 eggplants and tomatoes;

• 160 grams of cheese;

• garlic;

• 5 full spoons of mayonnaise.


1. Breast cut into portions, about 15 mm thick, slightly repelled, salt. Fry in a pan on the one hand, with the second optional, save time.

2. Eggplant cut along the long plates. The number should match the pieces of the breast.

3. Tomatoes are cut into rings, they should be 2 times more than eggplant.

4. Chop garlic, mix with mayonnaise. You can put some greens or any spices.

5. Put the breast on the greased baking tray with the wet side down. Lubricate with mayonnaise sauce.

6. Put eggplant on top and also lubricate.

7. Put on each eggplant two slices of tomato. We salt.

8. Fall asleep with grated cheese, bake in the oven until cooked, about 15 minutes.

Recipe 9: Breast with eggplants and potatoes in a slow cooker

What could be easier cooking in a slow cooker? This kitchen assistant takes most of the trouble and saves a lot of time. Therefore, any hostess should have in store a dozen of delicious recipes, such as this.


• one breast;

• 3 eggplants;

• 5 potatoes;

• oil, spices;

• onion and carrot;

• 2 spoons of tomato paste.


1. Cut eggplants and potatoes into cubes, onions into cubes, and shred carrots on a grater.

2. Chicken also cut into cubes, like goulash. 3. Pour some oil into the capacity of the multicooker, fry the onions and carrots for 10 minutes. This can be done in baking or frying mode.

4. Spread chicken on top, then chopped potatoes and eggplants last.

5. Dilute tomato paste in 150 ml of water. If you need more broth, you can add more liquid.

6. Salt the contents of the multicooker, you can add any spices, pour the diluted tomato and turn on the stewing program for 1 hour.

Eggplant Breast - Tips and Tricks

• The most delicious and juicy breast will turn out in the event that it is not frozen. Therefore, it is better to buy chilled meat than frozen.

• As it grows and ripens in eggplants, the harmful substance, solanine, accumulates. That it causes bitterness. So try to use small, young fruits and never store them in the light.

• To make the breast more juicy and tender, you need to marinate the fillets in advance. You can immediately cut the desired pieces, add mayonnaise, sour cream, soy sauce or any other marinade and remove for impregnation. If you have enough time, you can keep it all day or night, the meat will be more tasty, but in this case it is better to put the container in the refrigerator.

• Chicken breast does not like long cooking, it makes it dry and hard. Therefore, it is not necessary to keep it on fire for more than 30-40 minutes.

• In any recipe, you can replace chicken breast with turkey. It is also useful, contains a lot of protein, quickly prepared. Turkey is very popular now and can be easily purchased.

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