Spicy chicken and eggplant recipe Share this recipe on Facebook
Chicken breasts cut into slices, cooked with eggplants (or aubergines) in a spicy wine, tomato and garlic sauce. This dish is a delicious, easy to prepare and low in calories.
Preparation time: 10 minutes, Cooking time: 20 minutes, Serves: 4
1 pound chicken breasts, boned and skinned, cut into thin slices
5 Tbsp olive oil
2 medium eggplants, cut into quarters lengthwise and then into 1/2 inch pieces
3 cloves garlic, minced
2 green onions, roughly chopped
1 tsp red chili flakes
½ cup dry white wine
1¼ Tbsp tomato paste
1 tsp sugar
In a large skillet or frying pan heat the olive oil over medium heat. Add the garlic and cook for 30 seconds. Raise the heat to medium to high, add the eggplants and cook for 4-5 minutes, stirring frequently. Add the green onions to the skillet and cook for 1 minute.
Remove the eggplants and green onions from the skillet and set aside.
Add the chicken to the skillet and cook for 3-4 minutes, stirring frequently. Add the eggplants and green onions back to the skillet, stir and cook for 2 more minutes.
Mix the red chili flakes, white wine, tomato paste, and sugar and pour the mixture over the chicken and eggplant, stirring well. Cook until the liquid is reduced by half.
Notes and tips
Serve this dish with a green salad.
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