Oven baked chicken with eggplants


They brought me peskesi aubergines from Kipiotika. The aubergines from Kipi (village of Kimi) are famous, and they are a dessert. Today it is hot and sunny, thank God !!! So I will make them with chicken. Light, not to burden, in the hull, and it will be wonderful !!!! So I gather my ingredients and go to the kitchen quickly!


  • 5-6 tsakonian aubergines
  • 1 medium chicken
  • 2 Florin peppers
  • 4 sliced garlic cloves
  • Or a bunch of chopped parsley
  • 1 large dried onion cut into slices
  • 2 fresh ripe tomatoes passed in the grater.
  • Olive oil
  • Salt-pepper-clover
  • Chicken broth


  1. I start with the aubergines. I cut the aubergines into chunks and put them in water with a little salt to make them stand out. 
  2. While I wait for them to clarify, I take my chicken and cut it into portions. I put the leftover bones etc in a small saucepan to boil to get the broth. Once it boils, skim it and let it simmer until it loses 2/3 of the liquid.
  3. Drain the aubergines and place them on absorbent paper
  4. Put olive oil in a pan, and sauté the chicken on all sides. Then I remove the chicken and put it in the hull. In the same pan without washing it, sauté the eggplants, the peppers, the onion and the garlic at the end. I add the tomato, I add salt and pepper, I also add the thyme. Let it boil for 2-3 minutes and add the sauce with the ingredients to the hull. I add 1 cup of the broth that we boiled. I close the hull and let our food simmer. Just before taking it out, open the lid, add the parsley, shake the hull slightly and let our food take on color.
  5. Serve hot, with slices and sourdough village bread. Do not forget to accompany it with a glass of wine.

Bon appetit!

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