Chicken and Eggplant Bake

Chicken and Eggplant Bake


113 people made this

This is a simple but delicious chicken and eggplant bake. Serve with a variety of your favourite steamed vegetables.


Serves: 5 

  • 3 eggplants, peeled and cut into 1cm thick slices
  • 3 tablespoons olive oil
  • 6 skinless, boneless chicken breast halves - diced
  • 1 onion, diced
  • 2 tablespoons tomato paste
  • 1/2 cup (125ml) water
  • 2 teaspoons dried oregano
  • 1 pinch salt and pepper, to taste

Preparation:50min  ›  Cook:30min  ›  Ready in:1hour20min 

  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 colour in the pot).
  2. Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 20x30cm baking dish. Set aside.
  3. Saute diced chicken and onion in a large frypan over medium heat. Stir in tomato paste and water then cover frypan and reduce heat to low and simmer for 10 minutes.
  4. Preheat oven to 200 degrees C.
  5. Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper then cover with aluminium foil. Bake in the preheated oven for 20 minutes.

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