Chicken with eggplant
4 servings
60 minutes
Chicken with eggplants is a refined and hearty dish of Russian cuisine, combining the tenderness of baked meat and the rich flavor of vegetables. Eggplants, known for their slight bitterness, become soft and juicy after soaking. Tomatoes add a hint of acidity, while potatoes make the dish more nutritious. Baking in a sleeve preserves the natural juices of the ingredients, keeping the meat juicy and the vegetables aromatic. This recipe evokes home cooking, creating a cozy and warming taste perfect for family dinners.
1
Marinate chicken drumsticks in a mixture of spices and salt (to taste).
- Chicken drumstick: 4 pieces
- Salt: to taste
- Spices: to taste
2
Cut the eggplant and soak it in salted water for at least 30 minutes to remove bitterness. Then drain the water and rinse.
- Eggplants: 1 piece
- Salt: to taste
3
Cut the eggplants into strips, the tomato, onion, and garlic into rings, and the potato in half.
- Eggplants: 1 piece
- Tomatoes: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Potato: 6 pieces
4
Place the shins, potatoes, and other vegetables in the sleeve. Add salt. Secure the ends of the sleeve and make three holes with a sharp object for the steam to escape.
- Chicken drumstick: 4 pieces
- Potato: 6 pieces
- Eggplants: 1 piece
- Tomatoes: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Salt: to taste
5
Bake in the oven for 40–50 minutes. 10 minutes before it's done, you can cut the sleeve and put it back in the oven to let the potatoes brown a bit.
- Chicken drumstick: 4 pieces
- Potato: 6 pieces
- Eggplants: 1 piece
- Tomatoes: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Salt: to taste
6
Transfer the finished dish to plates.