Eggplant bites with chicken
Aubergine bites gratinated with marinated chicken, as a first course, appetizer, side dish, healthy and easy.
The idea is very simple, it’s about making some bases with eggplant, and filling them with marinated chicken, gratinating them and enjoying.
To prepare these delicious eggplant bites with chicken you need eggplant, chicken and a simple previous preparation.
The first thing is to marinate the chicken, the ideal is to start the night before.
Put the whole boneless chicken breasts in an oven-safe glass or ceramic container and add the marinade.
To marinate the breasts I usually add the juice of half a lemon, the juice of half an orange, 3 or 4 split garlic cloves, fresh ginger or a teaspoon of powdered ginger, and 2 tablespoons of soy sauce (I use one with low salt content), I also add a couple of strips of lemon and orange peel, you don’t need to add salt, optionally you can add crushed dried chilies, if there are children it’s better not to.
Aubergine bites with chicken are delicious and easy to prepare.
The chicken should marinate for at least 4 hours, but the longer it is, the more flavor it will have.
Once marinated, you can cook it on the grill and eat it like that, but for this recipe it is better to cook it in the oven, remove the orange and lemon peels and bake in the same container with all the marinade juice, that way it will be very juicy.
I cook them at 180 ° C for 45-50 min, the time depends on the size, it is important that they are whole so that they do not dry out.
Once cooked, let it cool and shred the chicken with your hands, add the cooking juice to add juiciness and flavor.
Meanwhile, cut the eggplants into slices, and Bake them, 20 minutes at 180°C will be enough.
Take out the eggplants and spread them with tomato paste, just a little to add flavor, put the shredded chicken on top and top with grated cheese.
Bread the eggplant bites and add a little fresh parsley to when serving.
Enjoy these eggplant bites, they are delicious and very easy to prepare.
These eggplant bites are low in carbohydrates, but tasty and filling.
You can make them as an appetizer to share or if you set up a buffet with different recipes, I love to serve different dishes, distribute a plate to each person (like a blank canvas), and let them choose, giving it color.
As for the eggplant, it is rich in water and fiber, contains vitamins B and C and minerals such as potassium, calcium and iron.
It provides antioxidant substances (flavonoids) and its content in sodium it is low in calories and carbohydrates and it is also very diuretic.
The negative part of this vegetable is its solanine content, it should never be consumed raw, it causes digestive problems, and it is rich in oxalates, so if you are prone to calcium oxalate kidney stones it is better to avoid it.
Below I leave you the recipe so you can prepare this idea, it is very easy and it is great.
If you liked this recipe, you might also be interested in:
BOCADITOS DE BERENJENA CON POLLO
Ingredients
- 600 g berenjena 1 berenjena grande o 2 medianas
- 500 g pechuga de pollo deshuesada 2 pechugas deshuesadas sin piel
- 3 cdas jugo de naranja el zumo de media naranja
- 2 cdas jugo de limón el zumo de medio limón
- 3 dientes de ajo
- 2 cdas salsa de soja con bajo contenido en sal
- 1 cdita jengibre seco en polvo (opcional) o fresco rallado
- aceite de oliva virgen extra
- sal marina
- guindillas secas molidas opcional
Instructions
- Lo primero es poner a marinar el pollo, en un recipiente de vidrio o de cerámica apto para el horno, pon las pechugas enteras deshuesadas y sin piel. Añade el jugo de naranja y limón, los ajos partidos, la salsa de soja y opcionalmente, el jengibre y las hojuelas de guindilla seca. Puedes añadir un poco de piel de limón y de naranja.
- Mezcla bien todo e impregna las pechugas, dándoles varias vueltas, tapa y guarda en el frigorífico, como mínimo 4 horas, si está toda la noche genial.
- Una vez pasado ese tiempo, enciende el horno a 180ºC y hornea las pechugas, retira las pieles de naranja y limón. Usa el mismo recipiente en el que ha estado marinando el pollo, no retires el marinado, hornéalo todo tal cual, durante unos 45-50 min a 180ºC.
- Corta la berenjena en rodajas, ponlas sobre una rejilla de horno con un papel de hornear, añade sal y unas gotitas de aceite de oliva y hornea durante 20 minutos, también a 180ºC. Lo ideal es aprovechar la misma energía del horno para cocinarlo todo.
- Deja templar las pechugas y deshilacha la carne con los dedos, añade jugo de la cocción para que tenga más sabor y esté más jugosa.
- Saca las berenjenas y píntalas con pasta de tomate, solo un poquito en cada rodaja.
- Añade el pollo desmigado sobre la berenjena.
- Añade queso rallado y gratina, 3 minutos, ¡Cuidado no se quemen!
- Decora con perejil fresco y sirve, están deliciosas.
