Mediterranean Chicken with Eggplant

Mediterranean Chicken with Eggplant

thepamperedchefny 0

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


1 h 20 m servings 336 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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).
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 112 Ratings


Here is how to improve the taste of eggplant. Slice it up, then sprinkle salt generously on each side. Set your slices in a bowl or collander. Leave it for about 20 minutes. The eggplant wil...

Holy Smokes!!! This was so good and so easy I can hardly believe it!! I did change the way I sweat the eggplants though. I salt them and place them in a colander for 30 minutes with a heavy b...

Great dish if you know what you are doing! I am beginner to cooking with eggplant so I took advice from everyone, sweat the eggplant in a colander,marinated the chicken in balsamic,lemon juice a...

I love mediterranean food and this was great (but only got 4 stars as I altered it a bit) I used japanese eggplants - as they were on sale, and diced them up and then added to a casserole dish (...

I cut this down to 3 servings since I live alone - it divided very well, though it might be just me but I think that amount would only serve 2. I did change one thing because I have yet to disc...

Made this last night for dinner. My husband declared it "EXCELLENT". I did cut the chicken into large pieces then marinated in lemon juice,zest,balsamic vinegar and olive oil and grilled it half...

This was delicious. I served it with pita bread, and we ate the eggplant/chicken over the toasted pita. I did make changes, which I think made a huge difference. For each serving made, I adde...

Delicious - I like that it uses so few ingredients! My version had a few modifications. I marinated diced chicken thighs in a splash of lemon juice and balsamic vinegar. Salted the eggplant slic...

This was surprisingly good for so few ingredients but definitely marinate your chicken beforehand I didnt and it was bland, but the sauce helped. I added 2 grated garlic cloves, chicken broth in...