Mediterranean Chicken with Eggplant Recipe

Mediterranean Chicken with Eggplant Recipes

  • PREP 50 mins
  • COOK 30 mins
  • READY IN 1 hr 20 mins


Original recipe makes 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
  •  1/2 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.
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