Eggplant stuffed with chicken and mushrooms. Stuffed eggplant with chicken and mushrooms baked in the oven with cheese crust Cooking eggplant stuffed with chicken

Perfectly smooth, glossy and tight dark purple eggplants are just begging to be bought for home dinner. Of course, it is best to cook them from your greenhouse garden, then you will be one hundred percent sure of the benefits of this wonderful vegetable, but unfortunately it is almost winter and white midges have been flying outside for a long time.

From eggplant you can cook a huge number of delicious dishes. Today I want to present you a recipe for an amazing appetizer, almost a restaurant dish. eggplant stuffed with chicken and mushrooms baked in the oven with cheese crust. a completely unique dish, you can experiment with it as much as you like, you can use minced pork instead of chicken meat, and Bulgarian pepper instead of tomatoes, add sour cream, greens, everything that is in your refrigerator turns out very tasty, as eggplant goes well with absolutely any vegetables.

To make the eggplants truly perfect, there is a little tip: before cooking, the eggplants must be washed under running water, cut in half, and salted a little. Then all excess moisture and unnecessary bitterness will come out of them. Leave in this state, preferably for 20-30 minutes, then rinse them and start cooking.

If you do not like a very fried cheese crust, then you should cook eggplants without cheese, and only 10 minutes before they are ready, sprinkle them with grated cheese. Then the cheese will be deliciously viscous.

For cooking you will need:

• Eggplant -2 pcs.
• Chicken fillet or breast -300 gr.
• Forest mushrooms -100 gr. (I have fresh butternuts, I boiled them in advance and froze them for such cases).
• Onion-1 pc.
• Garlic - 1 clove.
• Tomatoes -2 pcs.
• Vegetable oil for frying.
• Salt, pepper and spices to taste.
• Hard cheese -50 gr.

Wash all vegetables and cut into small cubes. Eggplants need to cut off the tails, cut in half along the vegetable,
and cut into cubes. Use a spoon to scoop out the soft core of the vegetable.
Finely chopped chicken fillet
and fry together with mushrooms and vegetables until half cooked.
At the end of frying, squeeze the garlic through the garlic press into the pan, add salt, pepper and spices to taste. Three cheese on a fine grater.
In pre-cooked eggplant boats, add fried vegetables with chicken and mushrooms,
top with grated cheese.

We send stuffed eggplants in a preheated oven for 30 minutes at a temperature of 108 degrees.

Stuffed eggplants with chicken and mushrooms baked in the oven with cheese crust ready.

In the season of fruits and vegetables, you should use them as often as possible in cooking. I think that many will agree with me, because they have so much goodness and taste! Today we will prepare stuffed eggplants. A very tasty and satisfying dish that can serve as an appetizer or main course. Let's not waste time and start cooking!

Let's prepare our ingredients:

I will make a point right away. In the following photos you will see the amount of ingredients is more than indicated. I have a large family, so I increased their number. I considered it optimal to indicate the ingredients for 3 eggplants. If you have any questions feel free to ask them.

First, we will prepare the eggplant. To do this, cut them in half and carefully remove the core:

We do not throw away the pulp, but rub the peeled eggplants a little with salt. After 10-15 minutes they will give juice, drain it. Thus, bitterness, which we do not need, will leave them. As soon as the juice is drained, we send our halves to a baking sheet and put in an oven preheated to 200 degrees for 15 minutes. This is necessary so that the eggplant is not tough.

While the eggplants go through all the above procedures, we are preparing the filling. To do this, chop and fry the onion:

Then cut half the pulp from the eggplant and add to the onion:

Chicken time. Cut it up and add it to the vegetables. Fry a little, add cream and spices:

Our eggplants are already ready, so we start stuffing them. We wrap each in foil and send it to the oven for 35 minutes at a temperature of 200 degrees.

While the eggplants are baking, we will grate the cheese:

5-10 minutes before readiness, we take the eggplant out of the oven, open the foil and sprinkle with cheese. Put it back in the oven on the top shelf.

Bon Appetit!

Fast, beautiful and tasty... It's all about eggplant, which can be cooked in a wide variety of ways. But today let's talk about a simple dish - eggplant stuffed with chicken.

Photo of the finished dish

Recipe content:

Stuffed eggplants are known to all. They are beautiful because you can constantly change the filling and get a completely new dish with an individual aroma and taste. Eggplants are combined with many products: meat, mushrooms, fish, vegetables, cheese, cottage cheese and even fruits. With all the products, this chic vegetable will be so juicy, tender and beautiful that it can even be served on a festive table.

Of course, not everyone likes eggplant. However, if it is cooked correctly, then its taste will conquer everyone, even the most strict culinary critic, and you will definitely return to this recipe again at least once. Of course, this dish, like many others, is fraught with some secrets. But if you strictly follow the recipe, then at the end you will get an excellent meal without the slightest taste of bitterness.

In addition, it is worth noting that eggplant is a very healthy product. Their fruits contain many salts of potassium, magnesium, iron, calcium, phosphorus. They promote the formation of red blood cells, increase hemoglobin, stimulate the hematopoietic function of the bone marrow and spleen. Therefore, their fruits are recommended for pregnant women and patients with anemia. They also improve the functioning of the heart, the condition of blood vessels, help the kidneys function, prevent the development of atherosclerosis and cleanse the intestines.

• Calorie content per 100 g - 68 kcal.
• Servings - 4
• Cooking time - 1 hour

Ingredients:

• Eggplant - 2 pcs.
• Chicken fillet - 2 pcs.
• Tomatoes - 1 pc.
• Garlic - 2 cloves
• Refined vegetable oil - for frying
• Salt - 1 tsp or to taste
• Black ground pepper - 1/3 tsp or to taste
• Mayonnaise - 20 g

Eggplant stuffed with chicken

1. Wash the chicken fillet, dry it and cut into small cubes, or pass the meat through a meat grinder. Be sure to blot the breasts with a cotton towel, otherwise during frying, the water will combine with the fat and there will be a lot of spatter.

2. Wash eggplant, cut in half, salt a little and leave for half an hour. Juice forms on their surface, which is washed off with water, and dry the fruits. It was from them that all the bitterness came out. After that, remove all the pulp from the eggplant, and place the boats in a baking dish.

3. Cut the pulp that was extracted from the vegetable into cubes or grate.

4. Heat a frying pan with vegetable oil and send the chicken fillet and eggplant pulp to fry over medium heat.

5. In the meantime, wash and chop the tomato and garlic cloves.

6. When the meat is slightly fried and golden, add the tomatoes and garlic to the pan. Season the food with salt and pepper and fry all the food almost until done.

7. Fill the eggplant boats with the prepared filling.

8. Top eggplant pour mayonnaise. Although you can not do this if you are a supporter of a healthy diet, or watch your figure.

Cooking instructions

1 hour 15 minutes Print

1. Rinse the eggplants, cut off the tails. Remove part of the pulp from the cores (make boats). Salt the processed eggplant, brush with olive oil, put on a baking sheet and send to the oven. Cook until they are soft (about 15 minutes). Salt the remaining pulp, set aside for a while, so that the glass is bitter. Tool Seed scoop Such a spoon will come in handy in the kitchen, because with its help you can easily rid peppers of seeds and white pulp, tomatoes from the core, berries from seeds, and vanilla pods from grains. The best version of the spoon for removing seeds is offered by the American company Progressive. It has two grooves: at one end, a small one, for removing small seeds from berries and tomatoes, at the other, a large one, for cleaning peppers, watermelon, melons.

2. Clean the champignons. Chop one clove of garlic. Pour two tablespoons of olive oil into the pan, add chopped garlic and add whole mushrooms. Cook mushrooms for 2-3 minutes to evaporate some of the liquid. Sprinkle with parsley. Finely chop the cooked champignons.
Crib How to prepare champignons

3. Chicken fillet, onion, pepper cut into small cubes. Pour 2 tablespoons of olive oil into the pan. When the oil is hot, sauté the onion and bell pepper until the onion is translucent. Add chopped meat and fry until color changes.
Crib How to prepare chicken fillet

4. Rinse and squeeze the eggplant pulp. Finely chop and add to chicken, onion, pepper. Add minced garlic clove and chopped mushrooms. Salt, pepper to taste. And cook for another 2-3 minutes.