Creamy Tomato Chicken and Eggplant Bake

Creamy Tomato Chicken and Eggplant Bake

This creamy tomato chicken and eggplant bake is the perfect bridge between seasons with a flourish of Mediterranean flavors like fresh tomato and eggplant in a creamy and hearty sauce that still delivers all the comfort you want, even on a weeknight.

Course Main Course

Cuisine Mediterranean

Keyword Chicken, Chickpeas, Eggplant, Tomatoes

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 384kcal

Equipment

oven safe baking dish with lid

Ingredients

950 grams chicken thighs 2lbs boneless skinless thighs
2 eggplants
5 tomatoes finely diced
1 cup presoaked chickpeas or one standard can approximately 400 grams or 15oz
0.25 cup butter
0.25 cup olive oil
0.5 cup heavy cream
0.5 cup water
3 cloves garlic minced or mashed
2 teaspoons salt
2 teaspoons dried summer savory or dried thyme
1 teaspoons black pepper finely ground
1 no sodium chicken bouillon cube

Instructions

Preheat oven to 200 C / 400 F.
Sprinkle the chicken with half the salt and the mashed garlic. Rub it well to evenly coat. Set it aside to marinate while you do the other steps.
Slice the eggplant into medallions and sprinkle them with half of the salt. Toss to coat and set them aside.
Finely dice the tomatoes and set them aside.
Pat the eggplant down with paper towel or gently but firmly squeeze out the water.
Heat the oil over medium high heat. Fry the eggplant on both sides (5-8 minutes). Remove to a plate and set aside.
Sear the chicken top side down just enough to get some color but not to cook it (3-4 minutes). Set the chicken aside in the plate with the eggplant.
Add the butter to the pan along with the tomatoes and cook until they soften and reduce (5-6 minutes). Then put in the cream, bouillon cube, chickpeas and seasonings. Mix well.
Arrange the eggplant and chicken in the pot. Pour in the water then cover with lid.
Put the pot in the oven and bake for 40 minutes.

Nutrition