Greek-Style Baked Chicken and Eggplant

Baked Chicken and Eggplant

  Ingredients List:

  • 8 chicken thighs
  • 1/3 cup Greek extra virgin olive oil
  • 1 onion
  • 2 garlic cloves
  • 1/2 tsp. cumin
  • 1/2 tsp. cinnamon
  • 1 tbsp. dried mint
  • 3 cups crushed tomatoes
  • 1/2 cup water
  • 1 large eggplant
  • Bunch of parsley
  • 1 tsp. dried basil
  • 50 g feta
  • Salt & pepper to taste
 

Method:

  1. Pre-heat oven to 375* f / 180*c
  2. In a deep pan brown chicken with olive oil
  3. When chicken is browned on both sides, remove from pan and set aside
  4. Slice onion and saute for 3-4 minutes in same pan
  5. Add chopped garlic and contibue to saute for 2 more minutes
  6. Add cumin, cinnamon & dried mint
  7. After sauteing for 3 minutes, add crushed tomatoes and water and stir well
  8. Chop eggplant into 1/2"x4" pieces and place in tomato sauce
  9. Add browned chicken back into the pan and submerge in sauce
  10. Sprinkle with chopped parsley and crumbled feta
  11. Drizzle with olive oil and bake at 375* for about 1 hour

 

Notes & Tips:
  • Use bone-in, skin-on chicken thighs
  • Makes 4 servings
  • Drizzle with olive oil before serving
  • Serve with rice, potatoes and/or fresh bread