If you are a lover of Mediterranean food, this dish features two Mediterranean staples – eggplant and tomato. Eggplants and tomatoes spell summer, and to me, it is not summer without eggplants or tomatoes accompanied in a dish.
Eggplants are grown in my garden every summer, as did at my greek mother’s garden, and my grandmother’s garden. Eggplants and tomatoes have featured in our cooking for generations of Traditional Greek homes who follow the true Mediterranean Diet, and I know these two ingredients are part of the puzzle to the secret of the magic of the Mediterranean diet. In all honestly, I’m always happy when I have a successful crop of this vegetable, with its beguiling purple and silky texture.
Let us not forget tomatoes. They make a perfect companion for eggplants when cooked together. The acidity of the tomato creates an ideal chemical reaction between the two and somehow when they are married together the taste is just ideal.
There are so many ways eggplant can be prepared, and south-east European and Middle-Eastern countries know too well they offer superb versatility. In fact, here are some recipes utilizing eggplants.
If your in love with eggplant, you will certainly like this Mediterranean One-Pan Chicken and Eggplant Stack.
- 1 eggplant cut into thick round steaks
- 5 tablespoons olive oil
- 12 chicken tenderloins ( 600g chicken)
- 2 garlic cloves, finely chopped
- 1 x 250g Mutti PomodoroTinned Cherry tomatoes
- 1/4 teaspoon cinnamon
- 1/2 cup chicken stock
- 1 x 250g Mozarella ball
- salt and pepper to taste
- 1/3 cup parsley finely chopped
- 1/3 cup finely chopped basil leaves - stem removed
- 2 cups hot water
- Add half your olive oil on a hot pan and seal the chicken. Remove the chicken and set aside.
- Add 2 teaspoons of olive oil inthe same pan, and caramelize the chopped garlic. Add the tinned tomato, cinnamon, 3/4 of your herbs and allow to simmer gently for 3-4 minutes. Add the chicken tenderloins, stock and half the water. Cover with a lid and allow to gently simmer for approximately 30 minutes or until your tenderloins are cooked through.
- Check your chicken throughout the cooking process and poor a little extra hot reserved water if you see the liquid is evaporating too fast. You want a nice thick sauce, not watery but also not too dry. Your end result should be the sauce covers the chicken tenderloin mostly.
- While chicken is simmering with brush eggplant steaks with olive oil and grill each side on oiled foil, until you have a nice golden colour. They will turn grey, before they turn golden.
- Add one eggplant steak over two tenderloins. The tenderloins are placed in pairs in the pan with the sauce.
- With a spoon, drizzle one or two tablespoons of the tomato sauce over the eggplant then place a sliced mozarella piece over the eggplant to create a stack. Sprinkle with pepper and salt and the remainder of the herbs.
- Place the pan cover back on and gently allow the eggplant to simmer and create steam inside your pan for 10 minutes.
- Serve each stack with a light leafy salad.
Use a deep set pan preferrably non-stick with a lid for this dish. If your pan is not non-stick you will need double the quantity of olive oil to seal the chicken.
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Amount Per Serving: Calories: 473Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 123mgSodium: 420mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 43g
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