Eggplant Roasted With Mediterranean Chicken
|Eggplants||1 1⁄2 Pound (2 Medium Sized Eggplants Of 0.75 Pound Each)|
|Olive oil||1 Tablespoon|
|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|
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.
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 350Â°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.