19 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.

  • Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.

  • Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

330 calories; 17.6 g total fat; 97 mg cholesterol; 101 mg sodium. 10 g carbohydrates; 32.4 g protein; Full Nutrition


Reviews (16)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/16/2007
This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant then place the lightly sauteed chicken tenders on top. Mixed the onions with a 15 oz can of petite diced tomatoes and spices and added some chicken stock. Topped the eggplant and chicken with the tomato mixture. Refrigerated for a few hours then baked (convection) at 375 for about 45 minutes. Served over rice with a green salad of romaine chick peas cucumbers and artichoke hearts. Thanks for a great recipe. Read More
(22)

Most helpful critical review

Rating: 1 stars
01/22/2009
My husband and I did not care for this recipe. I couldnt find Tumeric so I left it out it wasnt called for in a giant amount so I thought it would be ok. I have never used turmeric so I dont know if it could have helped anyway. The dill and the tomatoes fused to make a very odd flavor. It was just "weird" I won't make this again. Read More
(5)
19 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/16/2007
This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant then place the lightly sauteed chicken tenders on top. Mixed the onions with a 15 oz can of petite diced tomatoes and spices and added some chicken stock. Topped the eggplant and chicken with the tomato mixture. Refrigerated for a few hours then baked (convection) at 375 for about 45 minutes. Served over rice with a green salad of romaine chick peas cucumbers and artichoke hearts. Thanks for a great recipe. Read More
(22)
Rating: 5 stars
01/19/2006
Really delicious and easy to prepare. I had to make a few changes...I didn't have fresh tomatoes or dill so I used 2 cans of diced tomatoes & about 1 tsp of dried chopped dill. I hadn't used tumeric before so I just sprinkled on a 1/2 tsp. The dried dill was a little "faint" but everything else worked out well! I'll use fresh dill next time or more dried.. Read More
(18)
Rating: 4 stars
10/18/2006
I give this recipe a 4 because after cooking it 30 minutes with foil I opened the oven to remove foil and it looked very dry. I then mixed up one cup of water and a bullion cube and poured it on top. This helped moisten the turmeric that was on top as well as make a sauce. I then cooked uncovered for 15 more minutes and found it to be pretty good. The chicken broth flavored nicely with the spices and made a good topping for the rice. I will make again. My 2 and 4 year old did eat it all up. Read More
(11)
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Rating: 5 stars
12/29/2003
This recipe really is a great lite dinner in the summer. Also takes care of alot of Veggies from the garden. Read More
(8)
Rating: 4 stars
11/10/2009
Good but not perfect. Something misses that will make the taste even better. Also next time I might substitute dill for oregano or for basil as dill was not very complementary to the eggplant/tomato. Read More
(7)
Rating: 2 stars
07/26/2007
I made this hoping to use up my surplus of fresh dill and was encouraged by the good reviews. But this definitely didn't work for me. I actually couldn't finish it. The combination of dill and turmeric tasted really gross. Considering the positive reviews posted for this recipe maybe I did something wrong or maybe I have weird taste buds or something. So take my review with the proverbial grain of salt:). Read More
(6)
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Rating: 1 stars
01/22/2009
My husband and I did not care for this recipe. I couldnt find Tumeric so I left it out it wasnt called for in a giant amount so I thought it would be ok. I have never used turmeric so I dont know if it could have helped anyway. The dill and the tomatoes fused to make a very odd flavor. It was just "weird" I won't make this again. Read More
(5)
Rating: 5 stars
12/20/2005
Very good but I'll cut back on the amount of turmeric I use next time. Was a little overpowering for me. Read More
(4)
Rating: 5 stars
02/26/2007
This was amazing. I used chicken tenders instead of a whole chicken. Really easy and really delicious. Read More
(4)