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Chicken with Eggplant

This Middle Eastern inspired dish is tender, flavorful, and has the most delicious sauce.

The Backstory: I have ordered different varieties of Chicken with Eggplant many times in  restaurants and it’s one of my favorite dishes. Since chicken is used in almost every region of this world, there are many variations that make chicken dishes unique. However, using it with eggplant well, that veggie places this mainly in the Middle East. Eggplant also features prominently in Israeli cuisine, and the  surrounding Mediteranean area. You can find it in dips, spreads, couscous recipes, cold and warm salads, and in many grilled vegetarian dishes as well as dish’s that combine vegetables with other proteins. More of the Backstory after the recipe

Chicken with Eggplant as seen on The Jewish Kitchen website
Chicken with Eggplant
Votes: 1
Rating: 5
You:
Rate this recipe!
Chicken with Eggplant as seen on The Jewish Kitchen website
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This delicious, one-pot meal is savory, colorful, and deeply satisfying. The veggies, wine, and seasonings combine beautifully to create a rich sauce for pasta, rice, or noodles and the chicken and veggies to cook to fork tenderness.
Servings Prep Time
6people 15+minutes
Cook Time
45+minutes
Servings Prep Time
6people 15+minutes
Cook Time
45+minutes
Chicken with Eggplant as seen on The Jewish Kitchen website
Chicken with Eggplant
Votes: 1
Rating: 5
You:
Rate this recipe!
Chicken with Eggplant as seen on The Jewish Kitchen website
Print Recipe
This delicious, one-pot meal is savory, colorful, and deeply satisfying. The veggies, wine, and seasonings combine beautifully to create a rich sauce for pasta, rice, or noodles and the chicken and veggies to cook to fork tenderness.
Servings Prep Time
6people 15+minutes
Cook Time
45+minutes
Servings Prep Time
6people 15+minutes
Cook Time
45+minutes
Instructions
  1. Put chunks of eggplant into a colander and sprinkle with 1 tbs. of salt. Let drain for about 20-30 minutes. Set aside. Heat about 1/2 cup of oil in a very large skillet. Add the chicken and garlic, brown the chicken on both sides. Remove any brown garlic. Then add 1 tbs. salt and 1/4 tsp. pepper, then pour the wine over the chicken. Cook until almost all the wine is evaporated. Add the tomatoes and peppers If you need any liquid add some water or hot stock to the pan..
  2. In a large stock pot heat the remaining oil. Add the eggplant, and peppers. Cook for about 10 minutes, on med to high heat. Don't burn the veggies. Season with 1 tbs. salt and 1/4 tsp. pepper and the parsley.
  3. Add everything from the chicken mixture to the large stock pot. Heat all until the chicken is done cooking. Remove and serve in a large deep platter.
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…The Backstory continues: This recipes is one that I made for my husband–surprisingly, since he had an aversion to almost all vegetables except corn, potatoes and creamed spinach. I had to remove all signs of vegetables in this dish and serve him chicken and sauce only. Me? I got the whole enchilada–chicken, sauce and a plate full of delicious vegetables.

This recipe is absolutely scrumptious when paired with rice, noodles, or any pasta of your choice. I actually refer to this as my chicken stew but whatever you call it, it is worth taking the extra steps to make this great dish.

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Chicken with Eggplant as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Chicken with Eggplant as seen on The Jewish Kitchen website

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