Photo: Jennifer Causey
Active Time
30 Mins
Total Time
55 Mins
Serves 4 (serving size: 1 topped eggplant half)

Poultry is a go-to protein in the Mediterranean diet, but in smaller portions than what you’ll see in a traditional American diet. Here we play with the concept of meat as condiment, using a small amount of rich chicken thighs to serve as a sort of relish on roasted eggplant. We sauté the chicken then mince and crisp it with seasonings; this creates chewier, “meatier” bits than if you were to start with ground chicken. A layer of creamy Greek yogurt offers a cooling counterpoint to the heat of harissa.

How to Make It

Step 1

Preheat oven to 400°F.

Step 2

Score flesh side of each eggplant half in a cross-hatch pattern, being careful not to cut through the skin. Place eggplant halves on a foil-lined rimmed baking sheet. Brush 2 tablespoons oil evenly over flesh side of eggplant halves; brush evenly with harissa. Bake at 400°F until tender, 40 to 45 minutes. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 3

Meanwhile, heat a small skillet over medium-high. Add 1 tablespoon oil; swirl to coat. Add chicken; cook until golden on both sides and cooked through, about 4 minutes per side. Transfer chicken to a cutting board. (Do not wipe skillet clean.) Cool chicken about 10 minutes. Finely chop chicken.

Step 4

Heat skillet over medium-high. Add remaining 1 tablespoon oil; stir in garlic. Cook, stirring constantly, until garlic is lightly golden, about 30 seconds. Add oregano, coriander, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and lemon juice; cook until chicken is crisped, about 4 to 5 minutes.

Step 5

Stir remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into yogurt. Spoon 3 tablespoons yogurt mixture over each eggplant half; top each with about 1/4 cup chicken mixture. Sprinkle evenly with cilantro and chile slices.

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