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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Jennifer Causey

Recipe Summary

active:
30 mins
total:
55 mins
Yield:
Serves 4 (serving size: 1 topped eggplant half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F.

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  • 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.

Nutrition Facts

265 calories; fat 17g; saturated fat 3g; protein 14g; carbohydrates 17g; fiber 7g; sodium 601mg; calcium 0 4% DV; potassium 0 21% DV; sugars 8g; added sugar 0g.
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