-
-
My review
Mediterranean Chicken with Eggplant
0
thepamperedchefny
"I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 336Original recipe yields 5 servings (4 to 6 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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).
- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 110139 Ratings
-
-
-
-
-
Most helpful positive review
7/6/2005
Holy Smokes!!! This was so good and so easy I can hardly believe it!! I did change the way I sweat the eggplants though. I salt them and place them in a colander for 30 minutes with a heavy b...
Most helpful critical review
10/25/2002
Here is how to improve the taste of eggplant. Slice it up, then sprinkle salt generously on each side. Set your slices in a bowl or collander. Leave it for about 20 minutes. The eggplant wil...
Most helpful
Most positive
Least positive
Newest
10/25/2002
Here is how to improve the taste of eggplant. Slice it up, then sprinkle salt generously on each side. Set your slices in a bowl or collander. Leave it for about 20 minutes. The eggplant wil...
7/6/2005
Holy Smokes!!! This was so good and so easy I can hardly believe it!! I did change the way I sweat the eggplants though. I salt them and place them in a colander for 30 minutes with a heavy b...
1/24/2006
Great dish if you know what you are doing! I am beginner to cooking with eggplant so I took advice from everyone, sweat the eggplant in a colander,marinated the chicken in balsamic,lemon juice a...
9/30/2005
I love mediterranean food and this was great (but only got 4 stars as I altered it a bit) I used japanese eggplants - as they were on sale, and diced them up and then added to a casserole dish (...
1/23/2006
I cut this down to 3 servings since I live alone - it divided very well, though it might be just me but I think that amount would only serve 2. I did change one thing because I have yet to disc...
8/10/2005
Made this last night for dinner. My husband declared it "EXCELLENT". I did cut the chicken into large pieces then marinated in lemon juice,zest,balsamic vinegar and olive oil and grilled it half...
6/24/2009
Delicious - I like that it uses so few ingredients! My version had a few modifications. I marinated diced chicken thighs in a splash of lemon juice and balsamic vinegar. Salted the eggplant slic...
5/25/2011
I was given 2 eggplants, lots of green onions, a huge amount of grape tomatoes and had chicken breasts thawing in the fridge so I googled the ingredients and it brought me here to this recipe. ...
4/6/2005
This was delicious. I served it with pita bread, and we ate the eggplant/chicken over the toasted pita. I did make changes, which I think made a huge difference. For each serving made, I adde...