Baked Eggplant Chicken Leg Recipe

Let's come to another proof that the oven makes our lives easier. In this recipe, you can closely witness the combination of fried eggplants and briefly sealed chicken legs combining their flavors in the oven.

If you wish, you can lightly fry the eggplants in a pan without frying them. The sealing process is necessary for the chicken to cook like cotton without drying out in the oven. Especially for meat that is not thin, sealing it first and then baking it in the oven helps the meat to cook by slowly spreading the delicious juice of the chicken evenly over every surface of the meat along with the steam.

Well, if we talked this much about sealing, now it's time to prepare it. Let's enjoy your meal already!

How to Make Baked Eggplant Chicken Leg Recipe?

• Peel the eggplants in various colours. Soak the peeled eggplants in salt water.
• Drain excess water and fry in hot oil.
• Strain the excess oil from the fried eggplants.
• Set the oven to 180 degrees.
• Heat the pan. Add olive oil to the thoroughly heated pan.
• Seal the chicken thighs in the pan for 3-4 minutes. Place the sealed chickens in the oven tray with the eggplants.
• Mix the olive oil, black pepper, grated garlic and fresh thyme with a wooden spoon.
• Bake by covering it with aluminum foil or placing it in an oven bag. Check the chicken after 15-20 minutes and if it is not done, continue cooking. That's it, bon appetit!