Rating: 4 stars
152 Ratings
  • 5 star values: 52
  • 4 star values: 65
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 8

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).

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  • Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.

  • Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Nutrition Facts

336 calories; protein 35.5g; carbohydrates 26.6g; fat 10.6g; cholesterol 82.1mg; sodium 146.8mg. Full Nutrition
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