Eggplant and chicken casserole – a recipe with a photo

Today I propose to prepare a very tasty eggplant casserole with chicken, for which you will always have all the necessary ingredients at hand. A simple, but very tasty, appetizing and versatile dish. Absolutely everyone will like it.

Ingredients:
chicken – 800 g;
eggplants – 300 g;
potato – 4 pc.;
Bulgarian pepper – 1 pcs.;
onion – 1 pcs.;
dill – 5 sprigs;
tomato – 1 pcs.

Sauce:
mayonnaise – 200 g;
salt – 1/2 teaspoon;
soy sauce – 1 tbsp. l.;
garlic – 3 cloves;
seasoning Suneli hops – 1/3 teaspoon;
pepper – to taste.

The process of making eggplant casserole.

First, let’s prepare the sauce. Add salt, soy sauce, and seasoning to the mayonnaise (I have suneli hops). Chop the garlic and add to the sauce. Mix everything and the sauce is ready.

Put the prepared chicken in a bowl. Add sauce. Leave about three tablespoons of sauce for the potatoes. Mix and leave to marinate for one hour.

During this time, we will prepare the vegetables. Cut the eggplants into circles. Salt, mix everything well and leave to stand. Cover with cling film.

Cut the pepper into cubes.

Cut the onion and tomatoes into quarter rings.

Peel the potatoes and cut them into thin circles.

Lubricate the baking sheet with vegetable oil. Place the potatoes on the bottom. Spread with the sauce we prepared for marinating the chicken.

Put half of the onion, half of the pepper.

Eggplants are washed with water and placed in the fourth layer. We spread the remaining onion and pepper.

We put the tomatoes. Finely chop the dill and sprinkle over the casserole. Salt to taste.

We lay the prepared chicken. Put in an oven heated to 180 degrees, cook until golden brown for 35-40 minutes. Then cover the casserole with foil and cook for another 15-20 minutes.

Casserole with eggplant and chicken is ready. Can be served to the table.

Vegetables and chicken meat turn out to be very juicy and insanely tasty.