Chicken with baked eggplant and lemon sauce
2 servings
50 minutes
Chicken with roasted eggplants and lemon sauce is a dish that combines rich Eastern notes with the homely comfort of Russian cuisine. Tender chicken breast infused with the aroma of curry and yogurt gains softness and depth of flavor. Roasted eggplants, peeled, become a velvety base for fresh tomatoes and juicy red onions. The lemon sauce with hints of soy and sesame oils, garlic, and cilantro adds a subtle acidity and spiciness to the dish. It can be served as a warm salad or as a main dish paired with rice or bread. It is perfect for a cozy family dinner or a friendly gathering, surprising guests with an unusual combination of simple ingredients and deep flavor.
1
Marinate the chicken breast for half an hour in yogurt mixed with curry and salt. Send the eggplants to the oven preheated to 200 degrees for half an hour.
- Chicken breast: 1 piece
- Yellow curry powder: 1 teaspoon
- Salt: to taste
- Eggplant: 3 pieces
2
After half an hour, take out the eggplants and replace them with chicken breast for fifteen minutes.
- Chicken breast: 1 piece
3
Remove the baked insides from the eggplant and discard the skin. Chop the tomatoes and red onion randomly and not too small. Mix finely chopped garlic and cilantro, soy sauce, lemon juice and zest, olive and sesame oil. Pour this sauce over the eggplants, onion, and tomatoes, mix, taste, add salt and pepper, and mix again.
- Eggplant: 3 pieces
- Tomatoes: 1 piece
- Red onion: 0.3 head
- Garlic: 2 cloves
- Cilantro: 20 g
- Soy sauce: 0.5 teaspoon
- Lemon: 1 piece
- Olive oil: 50 ml
- Sesame oil: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Take the cooked chicken breast, slice it, and place it on the eggplants with tomatoes or mix it with them.
- Chicken breast: 1 piece
