Samantha's Fabulous Chicken and Eggplant Aubergine

Indulge in the rich, Mediterranean-inspired flavors of *Samantha's Fabulous Chicken and Eggplant Aubergine*, a hearty one-pan dish that perfectly blends tender chicken breasts, oven-roasted eggplant, and a vibrant tomato-based sauce. Seasoned with aromatic herbs like oregano, thyme, and smoked paprika, this recipe combines wholesome, simple ingredients to create a meal that's as comforting as it is flavorful. The roasted eggplant brings a silky texture that pairs beautifully with the juicy, golden-browned chicken, all simmered in a savory sauce infused with garlic, onion, and a touch of chicken stock for depth. Garnished with fresh basil and optional Parmesan cheese, this dish is perfect for a cozy family dinner or an elegant weeknight treat. Ready in just 60 minutes, it's a deliciously satisfying way to enjoy eggplant and chicken in one tantalizing recipe!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken breasts
• 2 medium-sized Eggplant
• 4 tablespoons Olive oil
• 3 pieces Garlic cloves
• 1 large Onion
• 1 14-ounce can Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1 cup Chicken stock
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Smoked paprika
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 6 pieces Fresh basil leaves
• 0.25 cup Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into ½-inch thick rounds and arrange them on a baking sheet lined with parchment paper. Brush both sides with 2 tablespoons of olive oil and sprinkle lightly with salt.

Step 3

Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until softened and lightly golden. Set aside.

Step 4

While the eggplant roasts, season the chicken breasts with 1 teaspoon of salt, ½ teaspoon of black pepper, and smoked paprika on both sides.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the chicken breasts for 4-5 minutes on each side until golden (they do not need to cook through at this stage). Remove them from the skillet and set aside.

Step 6

In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 5 minutes until softened and translucent.

Step 7

Mince the garlic and add it to the skillet. Sauté for an additional minute until fragrant.

Step 8

Stir in the canned diced tomatoes, tomato paste, chicken stock, dried oregano, and dried thyme. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.

Step 9

Reduce the heat to low and nestle the browned chicken breasts into the sauce. Simmer for an additional 10-12 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C).

Step 10

Gently fold in the roasted eggplant slices, being careful not to break them, and let them warm in the sauce for 2-3 minutes.

Step 11

Taste the sauce and adjust the seasoning with additional salt and pepper if needed.

Step 12

Serve the chicken and eggplant hot, garnished with fresh basil leaves. If desired, sprinkle with grated Parmesan cheese for extra flavor.

Nutrition Facts

Serving size	(2739.7g)

Amount per serving	% Daily Value*
Calories	2528.0

Total Fat 114.2g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 9.4g
Cholesterol 654.7mg	0%
Sodium 6716.1mg	0%
Total Carbohydrate 107.2g	0%
Dietary Fiber 43.0g	0%
Total Sugars 60.9g
Protein 266.4g	0%

Vitamin D 12.8IU	0%
Calcium 1119.6mg	0%
Iron 15.1mg	0%
Potassium 3889.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.8%

Protein: 42.2%

Carbs: 17.0%