Here we play with the concept of meat as condiment, using a small amount of rich chicken thighs as a sort of relish on spicy roasted eggplant. Creamy Greek yogurt offers cooling balance to the heat of harissa.
2 (1-lb.) eggplants, halved lengthwise
1/4 cup extra-virgin olive oil, divided
1/4 cup harissa sauce or paste
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
8 ounces boneless, skinless chicken thighs
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 tablespoon fresh lemon juice
3/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup roughly chopped fresh cilantro
1 red Fresno chile, thinly sliced
Calcium 4% DV
Potassium 21% DV
Added sugars 0g
How to Make It
Preheat oven to 400°F.
Score flesh side of each eggplant half in a cross-hatch pattern, being careful not to cut through the skin. Place eggplant halves on a foil-lined rimmed baking sheet. Brush 2 tablespoons oil evenly over flesh side of eggplant halves; brush evenly with harissa. Bake at 400°F until tender, 40 to 45 minutes. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, heat a small skillet over medium-high. Add 1 tablespoon oil; swirl to coat. Add chicken; cook until golden on both sides and cooked through, about 4 minutes per side. Transfer chicken to a cutting board. (Do not wipe skillet clean.) Cool chicken about 10 minutes. Finely chop chicken.
Heat skillet over medium-high. Add remaining 1 tablespoon oil; stir in garlic. Cook, stirring constantly, until garlic is lightly golden, about 30 seconds. Add oregano, coriander, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and lemon juice; cook until chicken is crisped, about 4 to 5 minutes.
Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into yogurt. Spoon 3 tablespoons yogurt mixture over each eggplant half; top each with about 1/4 cup chicken mixture. Sprinkle evenly with cilantro and chile slices.
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