Baked Chicken with Eggplant and Potatoes

Baked Chicken with Eggplant and Potatoes


  • 1 small eggplant
  • 4 whole chicken legs
  • 1 tablespoon sweet Hungarian paprika
  • 2 tablespoons olive oil
  • 400 grams cooked potatoes, sliced
  • 500 grams fresh tomatoes, cut into wedges (or use canned)
  • 1 yellow banana pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 2 small onions, chopped
  • 1 tablespoon butter


Yield: 4 servings. Slice the eggplant, sprinkle with salt and let it sit for 20 minutes. Season the chicken parts with the paprika, then saute in half of the olive oil until brown on both sides. Saute the eggplant until limp in the remaining oil. Grease a casserole dish. Layer the potatoes, eggplant, bell peppers and onions in the dish. Place chicken legs on top of the vegetables. Bake in a 180C oven for 35 to 45 minutes.

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