Chicken Breast With Eggplant, Shallots And Ginger
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
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.
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
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.
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.
I agree with Drew. Love Mark Bittman. But this is a rare, bland miss.
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.
Advertisement