Reviewed: Jan. 25, 2008

Really tasty recipe! I reduced the size down to 1 eggplant and 2 chicken breasts for just 2 of us. I used a full onion, added a garlic clove, 1/4 C. of Feta cheese & a small can of whole black olives, and had to use a cooked down tomato in place of tomato paste. I did not bother peeling the eggplant- I liked the dark skin color on the edges and have no problem with the flavor or texture. I also sweated the eggplant in a colander in the sink rather than using the salt water bath. The flavor was really good- unique without being weird. The sauteed eggplant really had a rich flavor- it made the dish. (Well, that and the cheese!) It was a great way to eat our veggies and add a new flavor to the regular chicken rotation. Served with spiced couscous and green beans- yum!

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Downeast Erika

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Dec. 16, 2007

This was just ok. I didn't have a problem with the preparation of the dish and I did just soak the eggplant in salted water. I think I may just not be a big fan of eggplant but it was rather bland.

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Java_Girl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 15, 2007

My husband and I loved this. Although we are not on a low-carb diet, we try to limit our intake of it, and this was perfect. I didn't have oregano, so I used curry, which gave it a little more mediterranean taste. I also added Mediteranean crumbles (kraft?) I will definitely make this again...even w/o the chicken.

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NICKELFISH27

Cooking Level: Intermediate

Home Town: San Angelo, Texas, USA

Living In: Pensacola, Florida, USA

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Reviewed: Apr. 7, 2007

We love the eggplant sauce, but didn't care for the chicken -- it came out very dry. We now use this recipe sans chicken as a great sauce for grilled meats!

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Simchanna

Home Town: Bloomington, Indiana, USA

Living In: Long Island, New York, USA

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Reviewed: Feb. 21, 2007

Loved this recipe! I took others suggestions and added feta cheese, cheyenne pepper and olives. Will certainly be making this one again.

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Terry

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Reviewed: Jan. 18, 2007

This is a very tasty light dish. My family loved it. I tweeked it a little, instead of cutting the chicken into pieces, I pounded the boneless breasts a little, and left them hole, I grilled the eggplant until lightly brown with the evoo, and put it in the pan, and placed the chicken on top after grilling it with evoo and added a can of diced tomato,onion and basil and baked at 300 degrees for about 45 minutes, and YUM!!! Even my husband doesn't care for eggplant ate it, this is a keeper. Thanks!!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Jan. 11, 2007

Pretty good. I too added feta cheese, olives and garlic but next time I would cut the eggplant into cubes. I found it was a little too much in the strips. All in all a nice mediterranean dish!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Oct. 23, 2006

My husband and I both loved this. I have made it a few times since on the heart healthy diet. Last time I served with whole wheat tortillas and some grated parmasean cheese. Delicious! With leftovers made sandwiches for lunch the next day. Will be making again and again.

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UrbanBeachBum

Home Town: Holden Beach, North Carolina, USA

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Reviewed: Oct. 20, 2006

This was a great recipe for eggplant. I wanted something different and this worked beautifully. I have also added a package of bernaise sauce which was wonderful. Leftovers can be pureed for a delightful creamy soup!

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Sheila S.

Cooking Level: Expert

Home Town: Grand Rapids, Minnesota, USA

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Reviewed: Jul. 23, 2006

Great dish! I didn't have the right sized pan so I just added more water and tomato paste and let it simmer on the stove. Sauteeing the eggplant gave it a wonderful almost roasted flavor. I used frozen chicken tenders instead of diced breats, cooked much faster and was still tender. I am going to try this with lamb, or with mushrooms but the chicken was great. Easily found ingrediants, and easy prep.

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Frann R.

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Howard City, Michigan, USA

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Reviewed: May 29, 2006

Having very little experience with eggplant, I was a little worried about this dish. My worry was unfounded, because the end result was delicious. My sometimes difficult to please husband loved it (as did the rest of the family). The only change I made to the recipe was to add a few cloves of garlic. This one's definitely a keeper!

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MALEISHA

Cooking Level: Expert

Home Town: Christchurch, Canterbury, New Zealand

Living In: Brisbane, Queensland, Australia

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Reviewed: Apr. 26, 2006

Very easy to make and very good.

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The Baloos

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Reviewed: Jan. 24, 2006

Great dish if you know what you are doing! I am beginner to cooking with eggplant so I took advice from everyone, sweat the eggplant in a colander,marinated the chicken in balsamic,lemon juice and olive oil and I layered it with ricotta. I think I overdid the cayenne and salt. Anyway wasn't bad for my first try, I topped with an Italian five cheese blend, we eat cheese by the pound at my house so I knew that would go over well. Next time I will get black olives to use in it. I agree use lots of spice.

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 23, 2006

I cut this down to 3 servings since I live alone - it divided very well, though it might be just me but I think that amount would only serve 2. I did change one thing because I have yet to discover tomato paste for sale in Japan. I ended up using a can of crushed tomatoes, reduced in a saucepan for 1 hour, and omitting the water. Despite my being worried about the eggplant sitting in water for 30 minutes, I followed the recipe but it didn't turn out mushy at all - in fact it was quite the perfect texture. Also, (regarding an earlier review) I didn't measure out the amount of oil I used, instead just brushing a thin-ish layer on both sides of the eggplant strips - just enough to cover it so it doesn't burn when sauteéd. Suggestions for next time would be to add grated/minced garlic when adding the tomatoes, and black olive halves over the top just before baking. Overall, I was very impressed, and this recipe comes highly recommended.

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lc

Cooking Level: Expert

Home Town: Guilford, Connecticut, USA

Living In: Takamatsu, Kagawa, Japan

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Reviewed: Sep. 30, 2005

I love mediterranean food and this was great (but only got 4 stars as I altered it a bit) I used japanese eggplants - as they were on sale, and diced them up and then added to a casserole dish (the japanese ones do not need salting). I then diced up the chicken the same size. While the chicken and onion were cooking I crumbled 300g feta (12 onces if you are in the US) over the eggplants. I added the tomato paste, oregeno, red wine (about 1/4 a cup), the water and 1/4 cup of olives to the chicken mix. This turned out great, a bit liquidy as the eggplants do release a lot of moisture - so next time I will take away 1/4 a cup of water and use the red wine in its place. Serve with a crispy greek salad with plenty of tomatoes and cucumber.

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ELIZABETH101

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Aug. 16, 2005

Maybe yours will be better than mine. When I was sauteing the eggplant, it began to resemble earthworms. I used chicken tenders instead of breasts, and they were kinda dry and bland. I sliced the onions instead of dicing them, and they were the best part. I served this with couscous, steamed vegetables, salad, and rolls. The eggplant was easier to eat, when I cut it up and mixed it with my coucous.

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jackiedoll

Cooking Level: Intermediate

Living In: Sherman, Texas, USA

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Reviewed: Aug. 10, 2005

Made this last night for dinner. My husband declared it "EXCELLENT". I did cut the chicken into large pieces then marinated in lemon juice,zest,balsamic vinegar and olive oil and grilled it half cooked before baking.Also took advice of others and layered ricotta under chicken. Delish! Thanks.

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doggymom

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Monterey, Tennessee, USA

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Reviewed: Aug. 7, 2005

Just the best. Who would have thought something with such few ingredients would taste so wonderful? I made a few minor changes: Used 1T of olive oil when baking the eggplant, added some minced garlic to the sauce as well as used some salt that had a bit of cayenne in it. I also sprinkled it with a little feta before serving. I used my regular method of preparing eggplant by salting in the colander instead of the soaking method.

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jul. 6, 2005

Holy Smokes!!! This was so good and so easy I can hardly believe it!! I did change the way I sweat the eggplants though. I salt them and place them in a colander for 30 minutes with a heavy bowl on top of the eggplant. Then I rinsed off all the extra salt. I think letting them sit in water would make them too mushy. Other than that...loved this recipe and will make it again. I served this with rice (for my husband) and he loved it as well.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Jun. 5, 2005

I added crumbled feta cheese in between the layers of eggplant. I can't imagine the recipe without it, it was so good! I soaked the eggplant as suggested and it turned out soft, but not too mushy. Served with couscous, it was spectacular.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Mediterranean Chicken with Eggplant

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