AUBERGINE SNACKS WITH CHICKEN
Aubergine bites au gratin with marinated chicken, as a first course, appetizer, garnish, healthy and easy.
The idea is very simple, it is about making some bases with aubergine, and filling them with marinated chicken, gratin them and enjoy.
To prepare these delicious bites of eggplant with chicken you need aubergines, 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 put the juice of half a lemon, the juice of half an orange, 3 or 4 cloves of garlic, fresh ginger or a teaspoon of powdered ginger, and 2 tablespoons of soy sauce (I use one with a low content of salt), I also put a couple of strips of lemon and orange peel, it is not necessary to add salt, optionally you can add crushed dried chillies, if there are children better not.
Chicken aubergine bites are delicious and easy to make.
The chicken should marinate for at least 4 hours, but the longer it is the better, the more flavor it will have.
Once macerated, you can cook it on the grill and take 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 they do not dry out.
Once cooked, let the chicken warm and frayed with your hands, add cooking juice to add juiciness and flavor.
Meanwhile cut the aubergines into slices, and bake them, 20 minutes at 180 ° C will be enough.
Take out the aubergines and spread them with tomato paste, just a little bit for flavor, top with the shredded chicken and top with grated cheese.
Gratin the eggplant bites and add a little fresh parsley when serving.
Enjoy these eggplant snacks, they are delicious and very easy to prepare.
These eggplant nibbles are low in carbohydrates, yet tasty and filling.
You can make them as an aperitif to share or if you set up a buffet with different recipes, I love to serve different dishes, distribute a plate to each one, (like a blank canvas), and that they choose, giving it color.
As for the eggplant, it is rich in water and fiber, contains vitamins of group B and C and minerals such as potassium, calcium and iron.
It provides antioxidant substances (flavonoids) and its sodium content is low, 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, avoid it.
Here is the recipe so you can prepare this idea, it is very easy and it looks great.
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AUBERGINE SNACKS WITH CHICKEN
These aubergine au gratin bites with marinated chicken are a low-carbohydrate delight, ideal as an aperitif or garnish.
- 600 g eggplant 1 large or 2 medium eggplant
- 500 g boneless chicken breast 2 boneless skinless breasts
- 3 cdas Orange juice the juice of half an orange
- 2 cdas lemon juice The juice of half a lemon
- 3 garlic cloves
- 2 cdas low salt soy sauce
- 1 cdita dried ginger powder (optional) or fresh grated
- extra virgin olive oil
- sea salt
- dried ground chillies that is optional
Elaboration step by step
The first thing is to marinate the chicken, in a glass or ceramic container suitable for the oven, put the whole boneless and skinless breasts. Add the orange and lemon juice, the chopped garlic, the soy sauce and optionally, the ginger and the dried chilli flakes. You can add a little lemon and orange peel.
Mix everything well and impregnate the breasts, turning them several times, cover and store in the refrigerator, at least 4 hours, if it is great overnight.
Once that time has passed, turn the oven to 180ºC and bake the breasts, remove the orange and lemon peels. Use the same container in which the chicken has been marinating, do not remove the marinade, bake everything as is, for about 45-50 min at 180ºC.
Cut the aubergine into slices, put them on a baking rack with a parchment paper, add salt and a few drops of olive oil and bake for 20 minutes, also at 180ºC. Ideally, use the same energy from the oven to cook everything.
Let the breasts warm and fray the meat with your fingers, add cooking juice so that it has more flavor and is juicier.
Take out the aubergines and brush them with tomato paste, just a little bit on each slice.
Add the shredded chicken over the aubergine.
Add grated cheese and gratin, 3 minutes, Be careful not to burn!
Decorate with fresh parsley and serve, they are delicious.