I’ve learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Ingredients
- 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
- 3 tablespoons olive oil
- 6 skinless, boneless chicken breast halves – diced
- 1 onion, diced
- 2 tablespoons tomato paste
- ½ cup water
- 2 teaspoons dried oregano
- salt and pepper to taste
Directions
Step 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).
Step 2
Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9×13 inch baking dish. Set aside.
Step 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.
Step 4
Preheat oven to 400 degrees F (200 degrees C).
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 336 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat2g | 9% |
Cholesterol82mg | 27% |
Sodium147mg | 6% |
Total Carbohydrate27g | 10% |
Dietary Fiber7g | 26% |
Total Sugars10g | |
Protein36g | |
Vitamin C8mg | 40% |
Calcium48mg | 4% |
Iron2mg | 12% |
Potassium795mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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