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One-pan chicken and eggplant bake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Elevate your dinner game with this impressive one-pan chicken and eggplant bake that's sure to be a hit with everyone!
Ingredients:
  • 2 medium eggplant
  • 450g jar fire roasted peppers, drained, sliced thickly lengthways
  • 1 bunch English spinach, trimmed
  • 20.00 ml white balsamic vinegar
  • 4 chicken thigh cutlets (skin on)
  • 8 garlic cloves, peeled
  • 8 sprigs fresh thyme
  • 250g cherry truss tomatoes
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Crusty bread, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and grease a large roasting pan.
  • Cut each eggplant in half lengthwise and keep the stem intact. Place one eggplant half, cut-side down, on a chopping board. With a sharp knife, slice the eggplant lengthwise at 1cm intervals starting from 1cm below the stem. Press down on the slices with your hand to create a fan shape. Repeat with the rest of the eggplant halves.
  • Dry the peppers with paper towel, then place the eggplant, skin-side up, in the prepared pan. Fill each cut in the eggplant skin with peppers and spinach in alternating layers. Season with salt and pepper.
  • In a large bowl, whisk together vinegar and 1 tablespoon of oil. Season with salt and pepper, then add the chicken and toss to coat. Transfer the chicken to a pan, nestling it between the eggplant. Top with garlic and thyme sprigs, then drizzle with the remaining oil. Bake the chicken for 30 minutes, basting with pan juices halfway through, until almost cooked through.
  • Cut the tomatoes into quarters with kitchen scissors and place them in the pan. Bake for an additional 15 minutes until the chicken is cooked through and the eggplant is tender. Sprinkle with parsley, then serve the chicken, eggplant, and tomatoes with the pan juices and crusty bread.

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