Chicken Breast With Eggplant, Shallots And Ginger
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces shallots (about 6 large)
- ¼cup neutral oil, like canola or grapeseed
- 1 to 1¼pounds eggplant, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 2tablespoons minced fresh ginger or 2 teaspoons dried ginger
- 1½pounds skinless, boneless chicken breasts (4 half breasts)
- ¼cup or more minced fresh cilantro
Nutritional analysis per serving (4 servings)
250 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 13 grams protein; 572 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
- Step 2
Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
- Step 3
When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
- Step 4
Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
- Step 5
Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
Private Notes
Comments
The ratios are completely off on this recipe. Not enough eggplant for each breast, and the cooking time for the breasts if it's in the broiler is closer to 20 minutes. Granted, the breasts I got were thick - but they were exactly 1.5 lbs. weighed the eggplant too. Added cous cous to the eggplant to make the ratios work. Chicken is still cooking so not sure how it tastes yet. Fingers crossed.
Saute chicken tenders until just cooked through in pan with oil, Za'atar, smoked paprika S & P. Remove chicken. Cook eggplant with doubled amount of ginger & more spices. Deglaze pan with 1/2 can of coconut milk. Cover pan to cook down the eggplant. Add remaining ginger and cilantro. Add chicken to reheat it. Serve over rice. Delicious!
Delicious and easy. The ginger and cilantro gives a nice flavor to it. I made this a couple times and substituted the eggplant for zucchini squash since the eggplant sponged up so much oil. Great recipe
Outstanding. Go long on ginger. Very long. Any allium will work: I did scallion, onion and shallot. Go long on that too. Added jalapeño for heat. Made veg/sauce wetter/mushier with chicken broth. Added ginger early. Cook veg to near-mushiness. Spice up the chicken breast before grilling with favorite hot sauce. Grill chix, not broil. Rest chicken in veg mush/sauce. Serve with brown rice, scallion, and soy sauce. Season at table with soy sauce. This is a really good way to enjoy Chinese eggplant and not at all bland thanks to lots of ginger and hot peppers.
Used some suggestions from others so I ended up with thinner horizontally diagonally sliced chicken breast which I sautéed in the pan quickly browning and removing for final cooking later. Then followed the recipe for browning. Added a can of coconut milk, other half of ginger ( more than recipe calls for) and covered until chicken was tender. The dish was pretty bland so I added garam masala and golden raisins. Delish!
PS. And don’t forget the cilantro!