Mediterranean Chicken With Eggplant Recipes

MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
• Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
• Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
• Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
• Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

MEDITERRANEAN GRILLED CHICKEN THIGHS AND EGGPLANT

Steps:

• For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight.
• For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper.
• Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side.
• Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes.
• Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total.
• For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper.
• Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS

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.

MEDITERRANEAN CHICKEN WITH EGGPLANT

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.

MEDITERRANEAN CHICKEN IN EGGPLANT SAUCE

Steps:

• In a large bowl, combine the first five ingredients. Add chicken; toss to coat. In a large skillet, brown chicken in oil in batches. Transfer to a 4-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits from pan. Stir in the eggplant, red peppers, onion, jalapeno, tomato paste, brown sugar and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Pour over chicken., Cover and cook on low for 5-6 hours or until chicken is tender, adding olives and parsley during the last 30 minutes. Just before serving, sprinkle with feta cheese. Serve with naan.