Baked Eggplant Fan and Chicken Thighs

  • Difficulty: Medium
  • one hour and 15 minutes
  • 4 servings

Eggplants have an incredible taste, so let’s cut them in a fan pattern and bake them with other veggies and with fried chicken thighs. Eggplants’ bitter-tangy taste will mix deliciously with the other flavors. And the fans not only look fancier, but they also cook much faster. Serve them warm or cold.

Ingredients Needed for Baked Eggplant Fan and Chicken Thighs


For the chicken thighs:

3 chicken thighs (aprox. 5 ounces each)
3 tablespoons of vegetable oil
salt
pepper

For the eggplant and chicken thighs baking:

1 eggplant
1 red bell pepper, lengthwise sliced
5 ounces of cherry tomato
1 tablespoon oregano sprigs
3 ounces of baby spinach
salt
pepper
2 garlic cloves, sliced

How to Cook Baked Eggplant Fan and Chicken Thighs

  1. For the chicken thighs:

    Fill a 9-inch (23 cm) skillet a quarter of the way with vegetable oil, heat it over medium heat, add the chicken thighs, season them with salt and pepper, and cook them on both sides until golden brown. Set aside and reserve some of the oil from frying for later use.

  2. For the eggplant and chicken thighs:

    Now slice the eggplants to make them look like fans. Make deep slices from the bottom almost reaching the stemmed head.

  3. Place them on a parchment paper-lined baking tray. Carefully, add red bell pepper slices between all eggplant slices. Add the chicken thighs, cherry tomatoes, and top with oregano sprigs and baby spinach.
  4. Season with salt and pepper and drizzle 2 tablespoons of frying oil over the whole thing. Add the garlic and bake for 45 minutes at 400⁰F/200⁰C.
  5. You can garnish it with fresh parsley.

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