Mediterranean Chicken with Eggplant

a very easy recipe. I haven’t made eggplant previously so this was a good place to start. I did add fresh rosemary(about 4 leaves) to the chicken/tomato mixture along with 2 large mushrooms and 6 kalamata olives diced. I like a lot of flavor so these seemed to pair well. Topped off with fresh grated parm. It is a very plain flavor so don’t be afraid to really punch it up.

Loved this recipe. Soaking the eggplant in the lightly salted water really does make it taste better. I’ve been cooking a lot of eggplant from my garden and this was delicious. I added some garlic and cherry tomatoes to the mix.

Sautéed onions 20 min…still “raw”, according to my husband. Eggplant RAW, even tho I sautéed at least 10 min prior to mixing/baking. Baked in 40poven for 40 minutes, still NOT COOKED WELL. Awful recipe..will NEVER reccomend or make again.

I made many of the suggested changes and it came out great!! I salted the sliced eggplant and left it between paper towel on the counter for 30 minutes. Then, I seasoned and diced the eggplant before I sautéed it. I seasoned the diced chicken with EVOO, balsamic and lemon juice, salt pepper, Italian season and onion powder. I used tomato sauce instead of tomato paste and added red wine to the chicken simmer. I put dollops of ricotta cheese onto of the dish before I put it in the oven. Served it over some fusilli pasta. With the suggested changes, it tasted amazing!!

I made it all in one skillet then baked … leaving out a step. Easy and DELICIOUS

My husband normally doesn’t like eggplant, but he loved this recipe. So, I will be making this often, when our garden is overgrown with eggplant!!!

Made it. Salted the eggplant in a colander. Sauteed everything in decent olive oil. Added garlic (lots), as well as dried basil and dried majoram with the oregano (the holy trinity of italian spices… that is a tip kids, write it down).. Seasoned with black pepper, salt, served with pasta and parmesan. NOMNOMNOM

I really enjoyed it and it works well with my diet. I made some changes, I made more sauce so I did 2.5 times the tomato paste sauce and added 1 tsp of garlic paste and some garlic powder. I also added 1 tsp fresh rosemary. Accompanied with white rice

This was the most bland Mediterranean dish I have ever tasted. I’ll be taking the rest and turning it into fajita filling tomorrow. I did see the suggestions afterwards and should have followed some of those. If you make it as is it’ll taste like cooked chicken with oregano and that’s about it.

Not a fan of eggplant, but I wanted to try a new recipe to see if I could like it. Still don’t like eggplant after giving this recipe a try.

I added garlic and feta cheese. Would add mushrooms and maybe spinach next time.

This dish was so easy and delicious! I did make some changes since I wanted an all in one casserole. I made double the sauce and added whole wheat penne and sprinkled shredded Parmesan over the top and baked. My picky husband raved! This is a keeper

The name of this recipe pulled me right in. Mediterranean cooking is joyful! I read the recipe waiting for the zing…but there was none, so I added my own. My alterations: I sliced the eggplant and microwaved them ten minutes on high, THEN oiled them and browned them on the griddle. I also added fine hot pepper powder lightly over the eggplant pieces. As for the Chicken onion part, I added four cloves of grated garlic and I added 1 TB poultry seasoning, 2 Tsp Rosemary, 2 Tsp Ginger and Salt and Pepper. I used 4 TB tomato paste and more water to make it all look like enough to cover my eggplant in the 9″ X 13″ baking dish. The results were EXCELLENT. I thank the original poster for giving me the basic recipe.

If you dice eggplant, then saute, there is no need to ” sweat “the eggplant. It will soften, yet remain firm, so Eureka, you can actually taste the eggplant! Much less fuss.

Wow, pretty devoid of flavor.

changes: chicken thighs can of diced tomatoes (omitted water) 2 tsp sugar 2 tsp turmeric 2 tsp garlic cayanne and red pepper flakes (just a touch of each) layer of spinach on eggplant layer of olives on top of spinach and sprinkled on top rough cut parmesan cheese on top red onion red pepper eggplant maybe cut a little too small….got a tad mushy. thought about adding artichokes but it was good without. sprinkled eggplant with salt for 20-30 minutes before…partially skinned the eggplant too. Would have been good with zucchini if no eggplant.

Made this and was somewhat disappointed. It was good but not excellent as so many claimed. Won’t be making again.

Great base recipe. I made it as written and it was really good. I feel like you could add some of your favorite Mediterranean flavors and it would be all the better (white wine, sundried tomatoes, mushrooms, prosciutto). I can see myself making it again. Thanks for the recipe!

Added a little Parmesan cheese on the top bc I love Parmesan with everything ?????. Delish.

Awesome! When it was done cooking it out Parmesan cheese on top and broiled for 3 minutes! Really good! I’ll make this again!

This came out OK but not great. As some reviewers suggested, I used almost a whole can of tomato paste, which turned out to be too much. I was afraid that it would be too bland. I marinated the chicken in a combination of balsamic vinegar, lemon juice and a little olive oil, which gave it a nice flavor. I also put some cut up kalamata olives in the sauce which gave it a nice flavor. Dotted the eggplant layer with part slim ricotta