Mediterranean Chicken with Eggplant


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

Prep Time:
50 mins
Cook Time:
30 mins
Total Time:
1 hr 20 mins
4 to 6 servings


  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

  • 3 tablespoons olive oil

  • 6 skinless, boneless chicken breast halves - diced

  • 1 onion, diced

  • 2 tablespoons tomato paste

  • ½ cup water

  • 2 teaspoons dried oregano

  • salt and pepper to taste


  1. 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).

  2. 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.

  3. 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.

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

  5. 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 (per serving)

336 Calories
11g Fat
27g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 336
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 9%
Cholesterol 82mg 27%
Sodium 147mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 26%
Total Sugars 10g
Protein 36g
Vitamin C 8mg 40%
Calcium 48mg 4%
Iron 2mg 12%
Potassium 795mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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