Meat with eggplant and tomatoes in the oven
Composition / ingredients
5
servings:
Cooking method
1. Wash the eggplant, cut it into oblong cubes, put it in a bowl, pour cold water, salt a little, leave it for half an hour, then extract and squeeze it from moisture.
2. Chicken fillet is mine, cut into strips. Peel the onion, cut into half rings. Bulgarian pepper is washed, remove the seed pod, cut into thin cubes. Tomatoes are washed, cut into slices. Peel the garlic, grate it on a fine grater.
3. We put all the ingredients in a baking dish, pour a little vegetable oil, salt and pepper to taste, send it to the oven preheated to 180 degrees.
4. Bake vegetables with meat for 60 minutes.
5. Fresh parsley greens are washed, cut with a knife, add to the finished dish when serving.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
