Chicken legs with eggplant in teriyaki sauce

This dish can be prepared for any celebration. I've already cooked this dish, but with soy sauce. This year I decided to repeat it, replacing soy sauce with teriyaki. It turned out, in my opinion, much more successful.

Maria

The author of the recipe

Chicken legs with eggplant in teriyaki sauce

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Composition / ingredients

Servings:

Chicken legs

Eggplant

Marinade:

Teriyaki sauce

150

Garlic

Sugar

Spices dry (for chicken / hams)

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 13 g

Fats 29 % 7 g

Carbohydrates 17 % 4 g

133 kcal

GI: 60 / 0 / 40

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Marinade.
Step 2:
Pass the garlic through the press. In a bowl, mix teriyaki sauce, garlic, sugar, spices for chicken, ground black pepper and salt.
Step 3:
Mix everything well.
Step 4:
Wash and dry the legs and eggplant.
Step 5:
Wash the eggplant and cut into large cubes. Put it to the chicken.
Step 6:
Combine eggplant and chicken in a bowl.
Step 7:
Pour the chicken with eggplant marinade, mix so that each piece is covered with sauce
Step 8:
Leave to marinate for 30 minutes.
Step 9:
Put the chicken and eggplant in a baking dish and put it in a preheated 200 °C oven for 45-50 minutes. During the baking process, pour the sauce over the chicken several times from the bottom of the mold.