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Eggplant Roasted With Mediterranean Chicken

Budget.Gourmet's picture
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!
Ingredients
  Eggplants 1 1⁄2 Pound (2 Medium Sized Eggplants Of 0.75 Pound Each)
  Olive oil 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Boneless and skinless chicken 6 Ounce (1 Large Breast Or 3 Medium Thighs)
  Olive oil 2 Tablespoon
  Onion 1 Small, peeled and finely chopped
  Garlic clove 1 Large, peeled and minced
  Canned italian tomatoes 1 Cup (16 tbs), drained and chopped
  Chopped flat leaf parsley 1⁄3 Cup (5.33 tbs)
  Cooked rice 3⁄4 Cup (12 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Ground coriander seed 1 Teaspoon
  Ground fennel 1⁄8 Teaspoon
  Pignoli nuts 1⁄4 Cup (4 tbs), lightly toasted
  Currants 1⁄4 Cup (4 tbs)
  Toasted bread crumbs 1⁄4 Cup (4 tbs), toasted freshly
  Garlic clove 1⁄2 Small, peeled and minced
  Salt 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Gourmet

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