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Mediterranean Chicken with Eggplant
Mediterranean Chicken with Eggplant
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Prep Time:
50 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Authentic Mediterranean dish passed down from my seaside grandmother.
Ingredients:
  • 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
  • 0.5 cup water
  • 2 teaspoons dried oregano
  • salt and pepper to taste
Instructions:
  • Soak eggplant strips in a large pot of lightly salted water for 30 minutes to enhance the flavor and prevent discoloration of the pot.
  • Take the eggplant out of the pot and gently brush it with olive oil. Saute or grill until golden brown and transfer to a 9x13 inch baking dish. Set aside.
  • In a large skillet set over medium heat, cook diced chicken and onion until fragrant. Add tomato paste and water, then cover and simmer on low for 10 minutes.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Drizzle the savory chicken and tomato mixture over the eggplant slices. Sprinkle with aromatic oregano, salt, and pepper. Cover tightly with foil and bake in the preheated oven for 20 minutes.

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