EGGPLANT LENTILS TOMATO RECIPES
MEDITERRANEAN CHICKEN WITH EGGPLANT RECIPE | ALLRECIPES
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Provided by thepamperedchefny
Categories Healthy Chicken Breasts
Total Time 1 hours 20 minutes
Prep Time 50 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 335.6 calories, CarbohydrateContent 26.6 g, CholesterolContent 82.1 mg, FatContent 10.6 g, FiberContent 7.4 g, ProteinContent 35.5 g, SaturatedFatContent 1.7 g, SodiumContent 146.8 mg, SugarContent 10.2 g
LENTILS CACCIATORE RECIPE - NYT COOKING
Chicken cacciatore is an Italian hunter’s stew that’s made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise’s cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.
Provided by Ali Slagle
Total Time 40 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.
- Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.
- Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.
- Add the tomatoes, red lentils and 2 1/2 cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.
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From allrecipes.com
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From loveandlemons.com
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From gourmettraveller.com.au
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From mutti-parma.com
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From woolworths.com.au
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MEDITERRANEAN CHICKEN WITH EGGPLANT RECIPE | ALLRECIPES
Instead of tomato paste and water, I used a cup of spaghetti sauce for 1/3rd of the recipe (2 chicken breasts and one eggplant). After placing the eggplant in the pan, I covered it with a layer of fresh tomatoe slices.
From allrecipes.com
From allrecipes.com
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From minimalistbaker.com
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From wholefoodsmarket.com
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From loveandlemons.com
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From giallozafferano.com
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From recipetineats.com
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From thespruceeats.com
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From argirobarbarigou.com
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From thekitchn.com
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From recipetineats.com
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From insanelygoodrecipes.com
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From vegrecipesofindia.com
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From en.m.wikipedia.org
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From vegrecipesofindia.com
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From food.ndtv.com
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From themediterraneandish.com
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From thespruceeats.com
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