EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]
Provided by Lexi
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
- Add chicken and let cook until no longer pink on the outside, about 5 minutes.
- Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Garnish with fresh basil and season to taste.
Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg
EASY CHICKEN EGGPLANT (AUBERGINE) PARMESAN
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
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.
MEDITERRANEAN CHICKEN WITH EGGPLANT
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
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
CHICKEN AND EGGPLANT (AUBERGINE) ROLLS
I just LOVE this recipe for these flavoursome chicken and eggplant rolls, which can be served as an appetiser, as a main dish or as one of several main dishes for a Greek-style meal. They are great with a Greek salad and warm crusty bread. Adapted from a recipe on an International Masters '1001 recipes for pan or wok' recipe card, and posted for the 2005 Zaar World Tour. For a vegetarian variation, replace the chicken with spinach (see notes below), or double the recipe and make some of each. When getting together your ingredients, err on the side of having a little too much eggplant rather than too little, so choose a really large eggplant or two medium-large ones! See notes below.
Provided by bluemoon downunder
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the eggplant lengthways into thin strips, finely chop the chicken (I find it easier to cut the chicken with kitchen scissors), peel and finely chop the onion and garlic.
- Heat 1 tablespoon of the oil in a pan, preferably non-stick, and sauté the onion and garlic for 2-3 minutes, or until soft; add the chicken and sauté until browned and cooked through.
- Transfer to a bowl, season to taste and allow to cool slightly. Stir in the basil, lemon zest and cheese.
- Heat 1 tablespoon of oil in the cleaned pan, add the eggplant slices in batches and sauté for 3-4 minutes, turning until browned. Remove and keep warm on a plate covered with foil. Repeat the process with the remaining oil and eggplant slices until all of them have been browned.
- Lay the eggplant slices on a work surface, and spread with the chicken mixture (do not overfill the eggplant slice or the mixture will ooze out the sides when you roll it), and roll (Swiss-roll style) to enclose the roll and secure it with a cocktail stick, so that the stick is flat and woven once through the eggplant slice where it closes.
- Add the sauce to the cleaned pan and heat until simmering, add the rolls, cover and simmer for 5 minutes or until they are heated through.
- Transfer to a warmed serving plate. You may like to remove the cocktail sticks at this stage. Garnish with basil and serve.
- Chef's note: I rarely salt eggplant before using it, and haven't found it to be necessary in this recipe; but if you prefer to do so, add in that step. If you have any slices of eggplant left over once you have made your rolls, chop them roughly and add them to the sauce in step 6. If you have filling left over, use it to stuff another vegetable: a tomato or mushroom would be ideal. Refrigerate until you have time to deal with it!
- Vegetarian Variation: For a vegetarian version, replace the chicken with 350g (12 ounces) of fresh spinach. Wash,dry and finely shred the spinach, then add to the pan in step 2 with the onion, and heat until wilted. Or for a quicker version of this, use a thawed and thoroughly squeeze-dried packet of frozen spinach. And add a pinch of nutmeg, cumin or cinnamon.
OVEN BAKED CHICKEN AND AUBERGINE (EGG PLANT) PARMIGIANA
Parmesan crusted chicken breasts with meltingly tender aubergines in a tangy tomato sauce and a melted mozzarella topping, this tasty dish is great with ciabatta or baguette and assorted salad leaves. A wonderful version of the Italian classic where the chicken is quickly pan fried to seal in all those lovely juices before being oven baked for ease and convenience. This can be prepped earlier in the day making it a great and tasty meal for a dinner party or company; prepare to oven bake stage and then cover with cling film and store in the fridge - allow to come to room temperature before baking. (Prep time includes pan frying the chicken and aubergines.)
Provided by French Tart
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy.
- Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes.
- Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese.
- Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside.
- Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken.
- Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce.
- Bake the chicken for 40 to 45 minutes until cooked through.
- Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.
Nutrition Facts : Calories 749.7, Fat 32.5, SaturatedFat 11.9, Cholesterol 137, Sodium 1615.6, Carbohydrate 76.2, Fiber 21.1, Sugar 18.1, Protein 35.4
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
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
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.
EGGPLANT CHICKEN CASSEROLE
I sometimes use cheddar flavored veggie shreads in this recipe. You can also substitute the chicken with another meat or TVP.
Provided by mandagirl
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat.
- Spray it with vegetable cooking spray and immediately add eggplant and onion. Cook and stir until onion is soft.
- Place in a large bowl and add all other ingredients except parmesan cheese. Mix well.
- Pour into a casserole dish that has been sprayed with vegetable spray.
- Sprinkle with parmesan cheese.
- Bake at 350 degrees for about 1 hour.
EGGPLANT (AUBERGINE) AND FETA ROLLS
As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.
Provided by bluemoon downunder
Categories Cheese
Time 30m
Yield 12 rolls, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
- Rinse and dry well.
- Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
- Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
- Place on a platter to serve.
- TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1
MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
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
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.
EGGPLANT (AUBERGINE) ROLL-UPS
These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.
Provided by Mrs B
Categories Lunch/Snacks
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
- Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
- Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
- Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
- Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
- When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.
Nutrition Facts : Calories 517.4, Fat 30, SaturatedFat 4.2, Sodium 427.6, Carbohydrate 54, Fiber 16.4, Sugar 7.3, Protein 14.9
SPICY CHINESE EGGPLANT (AUBERGINE) AND CHICKEN
This is one of my favorite dishes. It has a really good kick. Make sure not to overcook the eggplant because then it will get mushy.
Provided by jordana sarrell
Categories Asian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Spicy Sauce Ingredients.
- Cut up chicken to desired size.
- Peel eggplant and cut up to desired size.
- Deep fry eggplant submerged in Canola Oil in a wok about 2 minutes, then remove and place on paper towel to drain.
- Stir Fry garlic in wok, about 10 seconds.
- Cook chicken.
- Add Spicy Sauce into wok and simmer then add cornstarch.
- Add eggplant and stir, about 30 seconds.
- Serve and Enjoy!
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