During a recent live chat, someone mentioned that they had never eaten eggplant. They asked about the flavor as well. This chat has inspired me to share more garden harvest recipes.
In my opinion, Eggplant generally picks up the flavor of whatever you're cooking with it. It's a great veggie to roast, grill, stir fry or add to saucy dishes. Since I love garlic, this recipe is perfect.
There are quite a few varieties of Heirloom Eggplants. Some are white, others are green or orange. Then there is the standard, Black Beauty Eggplant. Any of the larger eggplants will work for this recipe.
1 Pot Garlicky Chicken and Eggplant
Ingredients:
4 chicken breasts
1 eggplant, cubed
1 small shallot or 1/2 an onion, chopped
16 ounces Tomato sauce
8 cloves of garlic, crushed
Fresh or dried basil
1/2 teaspoon salt
2 tablespoons olive oil
1 cup mozzarella cheese, shredded
Directions:
In a large pan/skillet/dutch oven, heat 2 tablespoons of olive oil. When the oil shimmers, sear the pieces of chicken, skin-side down until nicely browned, about 6 minutes per side.
Lower the heat and add crushed garlic cloves shallots, eggplant, herbs and salt to the pan. Cook for another 5 minutes.
Lower the heat to a simmer and add tomato sauce. Cover the pan and simmer for 25 minutes.
Finish the dish with 1 (or 2) cups of mozzarella cheese. Cover again and allow the cheese to melt. Optional: top with a sprinkle of fresh basil before serving.
Serve hot!
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Happy Planting!
