Chicken Hearts Stewed with Eggplant and Tomatoes

by Editorial Staff

A bright and original stew of chicken offal with vegetables. First, boil the chicken hearts and then simmer with eggplants, tomatoes, onions, carrots and sour cream. It turns out very tasty – soft hearts, juicy vegetables and aromatic sauce, which makes the dish whole and gives it a silky feel.

Cook: 1 hour

Servings: 4


  • Chicken hearts – 400 g
  • Eggplant – 400 g (2 pcs.)
  • Tomatoes – 180 g (3 pcs.)
  • Bulb onions (large) – 100 g (0.5 pcs.)
  • Carrots – 100 g (1 pc.)
  • Garlic (large) – 1 clove
  • Sour cream – 2 tbsp
  • Bay leaf – 2 pcs.
  • Seasoning for chicken – 1 teaspoon
  • Fresh parsley – a few twigs
  • Salt to taste
  • Ground black pepper – to taste
  • Sunflower oil – 60 ml (4 tablespoons)


  1. Prepare the required ingredients. You will also need 1-1.5 liters of water to boil chicken hearts. Rinse chicken hearts, remove large vessels and blood clots.
  2. Boil water in a saucepan, add a little salt to it, lower the chicken hearts and bay leaves. Cook the hearts for about 25 minutes, until tender.
  3. Transfer the finished chicken hearts to a bowl. Set the pot with broth aside; you will need it to stew the hearts with eggplant.
  4. Peel and rinse the onions and carrots. Cut the carrots into thin slices and the onions into quarters.
  5. Wash the eggplants, cut the edges and cut into large pieces.
  6. Make cross-shaped cuts on the tomatoes, dip the tomatoes in boiling water for 3-4 minutes, then put them in cold water for a couple of minutes. Then remove the tomatoes from the water and peel them off.
  7. Heat the sunflower oil in a skillet. Fry the onions and carrots for a couple of minutes, until the onions are transparent.
  8. Place the eggplants in a skillet with the onions and carrots.
  9. Stir the vegetables for 4-5 minutes, stirring occasionally.
  10. Cut the tomatoes into small pieces.
  11. Cut the chicken hearts in half lengthways.
  12. Place chicken hearts and tomatoes with fried vegetables.
  13. Add salt, black pepper and chicken seasoning.
  14. Cook everything together for 3 minutes.
  15. Then pour in 180 ml of broth or add boiling water. Peel the garlic, pass through a press and add to the pan.
  16. Stir and simmer covered for 10 minutes over low heat.
  17. Then add sour cream and chopped parsley.
  18. Stir and simmer for another 5 minutes.
  19. Chicken hearts stewed with eggplant and tomatoes are ready. The dish turned out to be amazing, it can be served both independently and with a side dish.

Enjoy your meal!

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