Chicken With Eggplant Recipes

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MEDITERRANEAN CHICKEN WITH EGGPLANT



Mediterranean Chicken with Eggplant image

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

Provided by thepamperedchefny

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h20m

Yield 5

Number Of Ingredients 8

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
½ cup water
2 teaspoons dried oregano
salt and pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g

LIGHTENED CHICKEN AND EGGPLANT PARMESAN



Lightened Chicken and Eggplant Parmesan image

This dish is also great as a sandwich. Simply place a chicken-and-eggplant stack in a toasted, soft whole-wheat hoagie.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 small eggplant (about 1 pound), trimmed and cut into 8 slices
Nonstick cooking spray
1/2 teaspoon dried Italian seasoning
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/4 teaspoon cayenne pepper
2 large egg whites, lightly beaten
3 cups crispy rice cereal, such as Rice Chex, finely crushed
2 tablespoons grated Parmesan
4 boneless skinless chicken cutlets (12 to 14 ounces total)
4 teaspoons olive oil
1 1/3 cup no-salt-added crushed tomatoes
1/2 cup shredded part-skim mozzarella cheese
Chopped parsley, for garnish

Steps:

  • Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place on a rimmed baking sheet and broil until browned and tender, turning once, about 6 minutes. Set aside. Reduce the oven temperature to 425 degrees F.
  • Meanwhile, combine the flour and cayenne in a shallow dish. Combine the egg whites and 1 teaspoon water in a second dish. Combine the cereal and parmesan cheese in a third dish. Working with 1 piece of chicken at a time, dredge with the flour and tap off the excess. Coat with the egg whites and then place in the cereal mix and press until well coated on both sides. Repeat with the remaining chicken.
  • Mist a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Add 1/2 of the oil and then 2 pieces of the coated chicken. Cook, turning once, until the chicken is just cooked through, about 5 mintues. Transfer to a 9-by-13-inch baking dish coated with nonstick cooking spray and repeat with the remaining oil and chicken.
  • Place 2 eggplant slices on each chicken cutlet and top evenly with the tomatoes and cheese. Return to the oven and bake until the cheese is melted and lightly browned, 15 to 20 minutes. Sprinkle with parsley and 1/4 teaspoon salt and pepper to taste.

Nutrition Facts : Calories 370, Fat 11 grams, SaturatedFat 3.5 grams, Cholesterol 75 milligrams, Sodium 590 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 32 grams, Sugar 7 grams

EGGPLANT CHICKEN



Eggplant Chicken image

Make and share this Eggplant Chicken recipe from Food.com.

Provided by Michelle Berteig

Categories     One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 large eggplants (cut into cubes with skin on) or 2 medium eggplants (cut into cubes with skin on)
1 onion, cut into slivers
2 tablespoons olive oil
1 teaspoon italian seasoning
1/2 teaspoon ground cumin
4 -5 tomatoes or 14 1/2 ounces stewed diced tomatoes
3 boneless skinless chicken breasts
2 cups chicken broth

Steps:

  • In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
  • Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
  • Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA



Mediterranean Chicken Medley with Eggplant and Feta image

Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

⅓ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 pinch salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
3 tablespoons olive oil, or more as needed
1 tablespoon butter
1 eggplant, chopped
1 red onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
2 tablespoons dill paste
½ cup crumbled feta cheese
diced dill to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
  • Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
  • Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
  • Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g

EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN



Easy Chicken Eggplant (Aubergine) Parmesan image

This recipe is an easy recipe because you don't cook the chicken or the eggplant before putting them in the casserole. It's also easy because you use sauce from a jar. Of course, you can use your favorite homemade pasta sauce if desired.

Provided by GrandmaIsCooking

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb boneless skinless chicken breast (thin sliced)
1 medium eggplant (approximately 1 pound)
1/3 cup Italian breadcrumbs
3/4 lb mozzarella cheese, sliced thin
1 (26 ounce) jar marinara sauce (approximately 3 cups)
1/4 lb parmesan cheese, grated

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Peel and slice eggplant.
  • Lay between two layers of paper towels for 15-20 minutes to drain moisture from eggplant, then discard paper towels.
  • Line bottom of 13x9 inch baking dish with the chicken breast slices.
  • Cover chicken with the eggplant slices.
  • Sprinkle breadcrumbs over eggplant.
  • Cover breadcrumbs with mozzarella cheese slices (or grated if you prefer).
  • Pour marinara sauce over cheese.
  • Sprinkle Parmesan cheese over top.
  • Bake for 30-40 minutes at 350 degrees.

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS



Moroccan Chicken with Eggplant, Tomatoes, and Almonds image

Categories     Chicken     Ginger     Nut     Poultry     Tomato     Quick & Easy     Dinner     Lemon     Almond     Eggplant     Winter     Clove     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

6 tablespoons olive oil, divided
3 cups sliced onions
6 large garlic cloves, minced
1 tablespoon Hungarian sweet paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
2 cups drained canned diced tomatoes (from 28-ounce can)
1 cup water
3 tablespoons (or more) fresh lemon juice
8 chicken thighs with bones, skinned
8 chicken drumsticks, skinned
1 large eggplant, unpeeled, cut into 1-inch cubes
1 tablespoon chopped fresh marjoram
1/2 cup whole blanched almonds or slivered almonds, toasted
Chopped fresh cilantro

Steps:

  • Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
  • Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
  • Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
  • Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY



Chicken-Fried Eggplant with Creamy Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices
Sea salt and freshly ground black pepper
Neutral oil, for frying
2 cups all-purpose flour
1 cup buttermilk
3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish
4 shots strong coffee or espresso
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

  • For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
  • Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
  • Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
  • For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
  • Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.

CHICKEN WITH EGGPLANT



Chicken With Eggplant image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 chicken, 3 pounds, cut into quarters
Salt to taste
Freshly ground pepper to taste
2 small eggplants, about 1 1/4 pounds total
1 large onion, about 1/2 pound, peeled
2 small tomatoes, about 1/2 pound total
2 tablespoons olive oil
1 tablespoon finely minced garlic
1/4 cup red-wine vinegar
1/2 cup dry white wine
1/2 cup fresh or canned chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes
Finely chopped parsley for garnish

Steps:

  • Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
  • Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
  • Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
  • Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
  • Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
  • Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
  • Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
  • Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.

Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams

GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES



Grilled Chicken and Eggplant with Mozzarella and Tomatoes image

As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.

Provided by Sarah Carey

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

1 1/4 pounds boneless, skinless chicken-breast halves (4 small)
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium eggplants (1 1/2 pounds total), sliced 1/2-inch-thick
1/2 cup pitted Kalamata olives, coarsely chopped
1/4 cup chopped fresh herbs, such as parsley and mint, plus more for serving
2 teaspoons white-wine vinegar
1 pound mixed tomatoes, such as cherry and heirloom, sliced
1 ball (8 ounces) fresh mozzarella, sliced
Grilled rustic bread, for serving

Steps:

  • Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.
  • Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.
  • Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.
  • Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

CHICKEN BREASTS WITH TOMATOES AND EGGPLANT



Chicken Breasts With Tomatoes and Eggplant image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 pound eggplant, diced (5 cups)
Salt to taste if desired
Freshly ground pepper to taste
2 boneless, skinless chicken breasts, split to make 4 pieces (1 pound)
1 tablespoon flour
3 tablespoons butter
1 tablespoon olive oil
1/4 cup chopped onion
2 teaspoons chopped garlic
2 tablespoons red-wine vinegar
1 tomato, peeled, seeded and cubed
1 cup chicken broth
1 bay leaf
1/2 teaspoon thyme
4 tablespoons chopped parsley

Steps:

  • Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
  • Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
  • Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
  • Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 806 milligrams, Sugar 6 grams, TransFat 0 grams

MEDITERRANEAN CHICKEN IN EGGPLANT SAUCE



Mediterranean Chicken in Eggplant Sauce image

Spice-coated chicken thighs simmer in a rich red pepper-eggplant sauce. This savory entree is perfect for an everyday meal or potluck. It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.-Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 19

1/3 cup all-purpose flour
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground pepper
3 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2 tablespoons olive oil
1-1/4 cups white wine or chicken broth
1 small eggplant (1 pound), peeled and cubed
1 jar (12 ounces) roasted sweet red peppers, drained
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons tomato paste
1 tablespoon brown sugar
3 garlic cloves, minced
1 cup pitted ripe olives, halved
1/4 cup minced fresh Italian parsley
1 cup (4 ounces) crumbled feta cheese
8 naan flatbreads, quartered

Steps:

  • In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken., Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.

Nutrition Facts : Calories 588 calories, Fat 23 g fat (7g saturated fat), Cholesterol 126 mg cholesterol, Sodium 1293 mg sodium, Carbohydrate 44 g carbohydrate (10 g sugars, Fiber 4 g fiber), Protein 40 g protein.

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CHICKEN SORRENTINO WITH EGGPLANT - COOKING WITH MAMMA C
2022-04-27 Add the browned chicken in a single layer. Top each piece of chicken with a slice of prosciutto. Add a layer of breaded eggplant dotted with sauce. Place the provolone slices on top. Bake, uncovered at 350 degrees F, for 10 minutes, then broil the Chicken Sorrentino briefly to brown the cheese.
From cookingwithmammac.com
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CHICKEN AND EGGPLANT CURRY - SLIMMING EATS
2017-06-10 Add the ghee to a large frying over a medium heat. Once melted add the mustard seeds. Once they start to pop, add the onions and fry till softened. Add the garlic and ginger and chicken thighs and fry until lightly browned. Add the chilli, cumin, coriander, garam masala, turmeric and tomato paste and stir to evenly coat.
From slimmingeats.com
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CHICKEN STUFFED EGGPLANT RECIPE | SIDECHEF
Stuff the eggplant skins with the filling and top with Mozzarella Cheese (to taste) . Step 12. Turn the oven to broil at 400 degrees F (200 degrees C) and place the stuffed eggplants in. Step 13. Once the shredded cheese has melted and has a golden brown color, remove the eggplants from the oven. ADD TO CART.
From sidechef.com
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SPICY SZECHUAN CHICKEN AND EGGPLANT - ASIAN CAUCASIAN FOOD BLOG
2020-02-17 Remove eggplant from pan and set aside. Heat remaining tablespoon canola oil in the pan over high heat and add garlic and shallots. Cook until fragrant and translucent. Add in bell peppers and cook about 2-3 minutes. Add in green onions, ginger, and shiitake mushrooms and cook another 3 minutes. Stir in the sauce, eggplant, and chicken and cook ...
From asiancaucasian.com
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EASY SZECHUAN EGGPLANT WITH CHICKEN — RANDY'S FAVORITES
2017-09-19 Drain, and set the chicken aside. Chop the green onions. Clean them and remove the dark green leafy parts and the roots. Cut the rest (white and light green parts) into small slices. Saute or stir-fry the eggplant . Heat a skillet or wok on medium high heat, adding about 1-1/2 tablespoons of olive oil per eggplant.
From randysfavorites.com
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SESAME CHICKEN AND EGGPLANT RECIPE - SERIOUS EATS
2019-04-09 1 pound boneless, skinless chicken breast, trimmed of fat and cut into 1/2-inch cubes. 1 1/2 pounds eggplant, ends trimmed, cut into 1-inch cubes. Kosher salt. 2 tablespoons vegetable oil. 1 Thai chile, seeded and minced. 1 bunch scallions, white parts sliced thin, green parts cut into 1-inch lengths.
From seriouseats.com
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INSTANT POT CHICKEN CURRY WITH EGGPLANT - FEASTING NOT FASTING
2018-10-14 Add garlic, ginger, cumin, pepper, paprika, salt, turmeric, and garam masala and stir for 1 minute. Add tomatoes, eggplant and chicken and stir to evenly coat. Secure the Instant Pot lid and close the pressure valve. Set Instant Pot to cook for 6 minutes at high pressure. When Instant Pot beeps, release pressure manually.
From feastingnotfasting.com
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CRISPY CHICKEN WITH EGGPLANT AND TOMATO SAUCE - EVERYDAY GOURMET
Method. 1 hourPreheat the oven to 180°C. Heat oil in a large oven-safe sauté pan over medium heat. Season chicken with salt and pepper and sear skin side down for 6-8 minutes until crisp and blistered. Turn to seal on the other side for two minutes then remove from the pan. Add eggplant, season with salt and sauté for 8-10 minutes until ...
From everydaygourmet.tv
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GREEK CHICKEN SHEET PAN MEAL WITH OLIVES, EGGPLANT, AND FETA
2018-05-10 Make From Fresh: Preheat the oven to 350*F. Chop the pitted olives roughly and transfer to a large bowl. Trim the ends off the eggplant, and dice into pieces about 1” square. Add the seasonings, chicken, and olive oil to the bowl and toss everything until well coated. Spread the contents of the bowl onto a sheet pan.
From percolatekitchen.com
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CHICKEN STIR-FRY WITH EGGPLANT, BASIL AND GINGER - MAYO CLINIC
Directions. In a blender or food processor, combine the basil, mint, 1/4 cup stock, chopped green onions, garlic and ginger. Pulse until the mixture is minced but not pureed. Set aside. In a large, nonstick frying pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the eggplant, yellow onion and bell peppers and saute until the ...
From mayoclinic.org
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INSTANT POT EGGPLANT PARMIGIANA - THERESCIPES.INFO
Instant Pot Eggplant Parmesan Pasta - Pressure Cooking Today™ trend www.pressurecookingtoday.com. Easy Instant Pot Eggplant Parmesan has tender eggplant and penne pasta in a flavorful tomato sauce with a crisp cheesy crust. Ingredients 4 cups peeled and diced eggplant 1 (14-ounce) can diced tomatoes 1 1/2 cups water 1 cup diced onion 2 …
From therecipes.info
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HEALTHY EGGPLANT WITH CHICKEN BREAST RECIPE IDEA
2021-01-29 Mix thoroughly. Take a baking dish and place the first layer of eggplant. Add salt and pepper. Spread some sour cream on top. Then add chicken breast slices. Add salt and pepper to taste. Form the last layer of eggplant with salt and pepper again. Empty the bowl of mixed sour cream topping on top.
From elenaseasyrecipes.com
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Top Asked Questions

What is the best way to cook chicken and eggplant?
In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes. Return chicken to pan and simmer 2 minutes more.
How to cook eggplant parmesan with chicken strips?
Add the chicken strips and soy sauce and saute until the chicken is almost opaque throughout, about 2 minutes. Add the remaining 1/2 cup stock and bring to a boil. Return the eggplant mixture to the pan and stir until heated through, about 3 minutes. Transfer to a warmed serving dish and garnish with the sliced green onion.
How do you cook chicken and eggplant on a Weber grill?
Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil. Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side.
How to cook chicken and eggplant tagine?
Chicken and eggplant tagine is an easy one-pot meal with loads of flavour. Heat the tagine on low-heat, once the base has warmed up, increase the heat to medium-high. Add the olive oil and ghee, once the ghee is melted and simmers, add the cumin seeds and cinnamon stick to the oil.

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