Mediterranean Chicken with Eggplant

Name: Mediterranean Chicken with Eggplant
Prep time: 50 min
Cook time: 30 min
Yield: 5
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; 1/2 cup water; 2 teaspoons dried oregano; salt and pepper to taste

⏱️ Ready in 1h 20m 🥄 Prep 50 min 🔥 Cook 30 min 👥 5 servings 👁️ 5 views

I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 50 min

Cook 30 min

Serves 5

Difficulty Medium

🛒 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

1/2 cup water

2 teaspoons dried oregano

salt and pepper to taste

Nutrition Facts

Servings per recipe 5

Serving size 1 serving

Amount per serving

Calories 336

% Daily Value*

Total Fat 10.6g 14%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 147mg 6%

Total Carbohydrate 26.6g 10%

Dietary Fiber 7.4g 26%

Total Sugars 10.2g

Protein 35.5g 71%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.