Chicken casserole with eggplants

4 servings

80 minutes

Chicken casserole with eggplants is a cozy dish of Russian cuisine that combines tender chicken fillet with velvety eggplants and juicy tomatoes. This dish beautifully reflects the traditions of home cooking, where simple ingredients turn into a true gastronomic masterpiece. Slightly fried eggplants give the casserole a deep, rich flavor, while juicy tomatoes add a light tang and freshness. Baked cheese forms an appetizing crispy crust, and garlic and herbs fill the dish with aroma. The casserole is perfect for both family dinners and festive tables, delighting guests with its harmonious combination of textures and flavors. It is important to let it rest after baking so that all ingredients unite into a single flavor symphony.

Energy value per serving

• Calories: 407.7
• Proteins: 57.5g
• Fats: 13.8g
• Carbohydrates: 10.2g

Ingredients

• Chicken fillet: 4 pc
• Eggplants: 2 pc
• Tomatoes: 4 pc
• Cheese: 150 g
• Garlic: 1 clove
• Dill: 1 bunch
• Spices: pinch

Cooking steps

1. Wash the eggplants, cut off the tails and dry them. Slice them lengthwise into thin strips, place in a bowl, salt and let sit for 20-30 minutes. Drain the juice from the eggplants. Wash the chicken breast, dry well and cut each into 4 pieces. Place the chicken pieces in a bag (or between two layers of plastic wrap) and pound them. Season the pounded meat with a little salt and pepper.

   Required ingredients:

   • Eggplants: 2 pieces
   • Chicken fillet: 4 pieces
   • Spices:  pinch

2. Wash the tomatoes, dry them, cut off the stem, and slice into rings. Peel and finely chop the garlic. Wash, dry, and chop the herbs. Grate the cheese. Heat some vegetable oil in a pan, add the eggplant strips, and fry for 2-3 minutes on each side. Transfer the eggplants to a paper towel to remove excess fat.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Garlic: 1 clove
   • Dill: 1 bunch
   • Cheese: 150 g
   • Spices:  pinch

3. Grease the baking dish with oil and layer the eggplants slightly overlapping each other. Place the beaten chicken fillet on top. Then add more eggplants and more chicken. Next, layer the tomato slices. Sprinkle the tomatoes with a little salt, pepper, chopped garlic, and herbs. Top with cheese.

   Required ingredients:

   • Eggplants: 2 pieces
   • Chicken fillet: 4 pieces
   • Tomatoes: 4 pieces
   • Garlic: 1 clove
   • Dill: 1 bunch
   • Cheese: 150 g
   • Spices:  pinch

4. Place the dish in a preheated oven at 180° C and bake for 20-25 minutes. Remove the casserole from the oven, let it sit for 10 minutes, and serve.