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My review
Mediterranean Chicken with Eggplant
thepamperedchefny
"I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean."
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Ingredients
1 h 20 m servings 336 calsOriginal recipe yields 5 servings (4 to 6 servings)
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Directions
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Prep
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- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 336 calories; 10.6 g fat; 26.6 g carbohydrates; 35.5 g protein; 82 mg cholesterol; 147 mg sodium. Full nutrition
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Reviews
Read all reviews 104132 Ratings
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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...
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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...
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...