Eggplant Roasted With Mediterranean Chicken Recipe

Eggplant Roasted With Mediterranean Chicken! For a person like me who loves the combined flavors of roasted eggplant and chicken, this dish is God given! Try the Eggplant Roasted With Mediterranean Chicken, then you will understand why I love it so much!


MethodMain Ingredient
Interest Group


 Eggplants1 1⁄2 Pound (2 Medium Sized Eggplants Of 0.75 Pound Each)
 Olive oil1 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste
 Boneless and skinless chicken6 Ounce (1 Large Breast Or 3 Medium Thighs)
 Olive oil2 Tablespoon
 Onion1 Small, peeled and finely chopped
 Garlic clove1 Large, peeled and minced
 Canned italian tomatoes1 Cup (16 tbs), drained and chopped
 Chopped flat leaf parsley1⁄3 Cup (5.33 tbs)
 Cooked rice3⁄4 Cup (12 tbs)
 Orange juice1⁄4 Cup (4 tbs)
 Ground coriander seed1 Teaspoon
 Ground fennel1⁄8 Teaspoon
 Pignoli nuts1⁄4 Cup (4 tbs), lightly toasted
 Currants1⁄4 Cup (4 tbs)
 Toasted bread crumbs1⁄4 Cup (4 tbs), toasted freshly
 Garlic clove1⁄2 Small, peeled and minced
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1358 Calories from Fat 624

% Daily Value*

Total Fat 72 g110.5%

Saturated Fat 9.9 g49.7%

Trans Fat 0 g

Cholesterol 112.5 mg

Sodium 1425.2 mg59.4%

Total Carbohydrates 135 g45.1%

Dietary Fiber 39.1 g156.3%

Sugars 29.2 g

Protein 62 g123.7%

Vitamin A 67.5% Vitamin C 189.2%

Calcium 29.7% Iron 63%

*Based on a 2000 Calorie diet


Wash the eggplants, remove the leaves of the crown without piercing the skin, and split them in half lengthwise.
With a sharp knife, trace around the inside edges leaving about a 1/4 inch border.
Score the flesh diagonally in both directions, forming about 3/4 inch squares (see illustration).
Remove the flesh, cutting it into cubes.
Scrape out any remaining pieces with a sharp-edged spoon or grapefruit knife, taking care not to pierce the skin.
Place the shells in an oven safe pan, brush them inside and outside with 1 tablespoon of olive oil, and season them with salt and pepper.
Set aside.
Place the chicken in a large skillet, add water to cover, and bring it to a full boil.
Turn off the heat, cover the pan, and let the chicken stand for about 10 to 12 minutes, or until almost cooked through.
Remove it from the water and cut it into 3/4 inch cubes.
Preheat your oven to 350°F.
While the chicken is cooking, heat the 2 tablespoons of olive oil until fragrant in a large, heavy skillet.
Add the eggplant cubes and onion, and saute them for 3 to 4 minutes over medium-high heat, turning often.
Cover the pan and continue cooking the mixture for another 2 minutes, or until the eggplant cubes are softened but still hold their shape.
Stir in the garlic.
Add the tomatoes, parsley, rice, orange juice, coriander, and fennel and bring the mixture to a boil.
Adjust the heat to medium, stir in the pignoli, currants, salt and pepper, and chicken, and taste the sauce to adjust the seasonings.
Cook gently for 1 to 2 minutes longer.
Spoon the eggplant mixture into the shell, mounding it in the center.
Combine the bread crumbs with the 1/2 clove of garlic and 1/4 teaspoon of salt, and sprinkle over the filled eggplant halves.
Drizzle the remaining tablespoon of olive oil over the crumbs and place the pan in the preheated oven for 50 minutes to bake.
The dish is ready when the crumbs on top are dark brown, the filling is hot, and a little liquid starts to run out from the eggplant shells.
Remove and serve at once or let the dish cool to room temperature.
This is a one dish meal, and 1 would serve only crusty bread, if anything, with it.
Place the eggplants on a bed of chicory leaves with a couple of cherry tomatoes for garnish, if desired.