Chicken Breast With Eggplant, Shallots And Ginger
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Ingrid
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.
Jae Kim
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
LB
This was really good and an excellent way to use eggplant for people who may not like it very much. I cooked the breasts in the oven and then we got interrupted so I pulled them out and added them to the pan with the sauce, turned the heat to low and covered for about 20 minutes. The chicken absorbed more of the flavors and was really moist and tasty while still having the crisp on the edges from the broiler.
chris
I’m not very experienced cooking and using these recipes. Still, I can read and follow directions. Now I see all of these helpful notes. My eggplant is getting cold on the stovetop as my chicken breasts are cooking way past the 3 mins/side estimate. We shall see.
jls2012
I agree with Drew. Love Mark Bittman. But this is a rare, bland miss.
jsrr1950
Just loved this meal. And not too hard to make either. Paired it with the Beet Salad with Coriander-Yogurt dressing so the combined timing worked out.
Easy And Delicious
Very interesting blend of seasonings in an easy recipe for a quick, gourmet meal.
Laurie stole from others:
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!
JBodin
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!
guillermo
i add Soya sauce for the chicken.
Bonny
A bit bland, although I love the core ingredients. I made the eggplant as a side for some lamb burgers, and upped the flavor by adding some za’atar and a finely-diced Fresno chile. It is as tasty as a side for the cumin-scented lamb served with minty yogurt.
Bernadatte
The chicken worked perfectly and was tasty. The eggplant was a bit bland so we added cinnamon at the last minute, and some raisins for a touch of sweet. Japanese eggplant was good with this.
Kay
I added garlic clove and chicken both to eggplant. Also add a H cherry tomatoes .
Drew
I worship at the altar of Mark Bittman--I have two of his fat cookbooks, one of which is my default/go-to. But this was a rare dud from him IMO. -As noted elsewhere, I had to cook the chicken way longer. Even just reading it, 3 min per side seemed way too short. -The flavors are just flat. The chicken needs like a marinade/more of a rub, or to cook in some flavor. You'd think ginger and cilantro would pack a punch, but they didn't. Maybe some heat/spiciness? Everyone misses sometimes!
Brian
For the chicken breasts, try pounding them thin next time and the 3-4 min. per side in a broiler (on the top rack) is spot on.
LB
This was really good and an excellent way to use eggplant for people who may not like it very much. I cooked the breasts in the oven and then we got interrupted so I pulled them out and added them to the pan with the sauce, turned the heat to low and covered for about 20 minutes. The chicken absorbed more of the flavors and was really moist and tasty while still having the crisp on the edges from the broiler.
Carla
I used boneless skinless chicken thighs, which I cooked at 425 while I did the other stuff. Worked really well.
teredesi
Made the eggplant portion of the recipe. Absolutely delicious. Nice side dish for any protein. We used fish this time.
Alexa
Not as much flavor as we hoped for - so sprinkled in some Zatar....perfect!
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