This recipe was delicious! I took the advice of some of the reviewers and sweated the eggplant for roughly a half hour instead of submerging in water. I added two cloves of garlic to the chicken/onion mixture for added flavor and also added dollops of ricotta cheese to the tops of the eggplant medallions before adding the chicken mixture. The dish turned out much sweeter than I expected for a "Mediterranean" dish - this is not a negative criticism, just trying to establish accurate expectations. I paired it with a crisp summer salad (romaine, shredded carrots, strawberries, toasted walnuts, blue cheese, cherry tomatoes). In the future, I will go the route of bolder Mediterranean flavors both in seasoning the chicken and in the side salad (cucumber, tomato, mint, feta, kalamita olives, etc). A good recipe lends itself to varying tastes/regional influences; THIS is that recipe.
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This recipe was delicious! I took the advice of some of the reviewers and sweated the eggplant...