22+ Mouthwatering Eggplant Chicken Recipes You’ll Love

Eggplant and chicken are two ingredients that, when paired together, create a harmonious blend of flavors and textures.

Whether you’re looking for a hearty casserole, a flavorful stir-fry, or a comforting Parmesan, eggplant and chicken are the perfect match for a wide variety of dishes.

These two ingredients not only complement each other but also offer numerous health benefits, making them an ideal choice for anyone looking to create delicious yet nutritious meals.

In this post, we’ve rounded up over 22 mouthwatering eggplant chicken recipes that will inspire you to cook up something new for dinner tonight.

From baked casseroles to stir-fries and beyond, you’re sure to find a recipe that satisfies both your taste buds and your dietary needs.

22+ Mouthwatering Eggplant Chicken Recipes You’ll Love

Eggplant and chicken are a dynamic duo that can be used in an endless array of dishes, making them a versatile and delicious pairing. Whether you prefer a classic chicken Parmesan with a twist or a stir-fry that’s bursting with flavors, there’s a recipe here to suit every palate. These 22+ eggplant chicken recipes are just the beginning of your culinary adventure.

With a little creativity, you can mix and match flavors, vegetables, and seasonings to create even more mouthwatering meals.

So next time you’re in the mood for a hearty yet healthy dish, remember the amazing possibilities that eggplant and chicken offer.

Happy cooking!

Garlic Chicken and Eggplant Stir-Fry

This Garlic Chicken and Eggplant Stir-Fry is a quick, savory dish packed with bold flavors and vibrant colors. Tender chicken breast pieces are stir-fried alongside soft, golden eggplant slices and coated in a mouthwatering garlic soy sauce. It’s a fantastic weeknight dinner option, combining healthy protein and veggies in one skillet without a lot of fuss. If you’re craving something satisfying and a little different, this recipe brings a hearty, slightly sweet flavor that the whole family will enjoy.

Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 2 medium eggplants, sliced into half-moons
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 green onion, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. In a bowl, toss the chicken with cornstarch, salt, and pepper.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
3. Cook chicken pieces until golden and cooked through, about 5–6 minutes. Remove and set aside.
4. Add another tablespoon of oil, then add the eggplant slices. Stir-fry until tender and slightly browned, about 6–8 minutes.
5. Return the chicken to the pan. Add minced garlic and stir-fry for 1 minute until fragrant.
6. Pour in soy sauce, oyster sauce, hoisin sauce, and chicken broth. Stir to coat evenly.
7. Drizzle with sesame oil, stir well, and cook for another 2 minutes.
8. Garnish with green onions and serve hot over rice.

This Garlic Chicken and Eggplant Stir-Fry delivers everything you want in a weeknight meal — quick, flavorful, and balanced. The eggplant soaks up the savory sauce beautifully, complementing the juicy chicken perfectly. Whether you’re serving it with jasmine rice or noodles, this recipe offers an easy way to turn simple ingredients into an unforgettable dish.

Baked Eggplant Chicken Parmesan

Baked Eggplant Chicken Parmesan is a delightful twist on a classic Italian favorite. Instead of the traditional fried preparation, this version uses baked chicken and roasted eggplant for a lighter, healthier option without sacrificing flavor. Layers of tender chicken, creamy roasted eggplant, tangy marinara sauce, and gooey melted mozzarella cheese create a comforting, hearty meal that’s perfect for family dinners or meal prepping for the week.

Ingredients:

• 2 chicken breasts, halved horizontally
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1 teaspoon Italian seasoning
• Olive oil spray
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Sprinkle eggplant slices with salt and let them sit for 15 minutes to draw out moisture. Pat dry.
3. Dip chicken and eggplant slices into beaten eggs, then coat with breadcrumbs mixed with Italian seasoning.
4. Place coated chicken and eggplant on a baking sheet lined with parchment paper. Lightly spray with olive oil.
5. Bake for 20–25 minutes until golden and cooked through.
6. In a baking dish, layer chicken and eggplant, spoon marinara sauce over each layer, and sprinkle generously with mozzarella and Parmesan.
7. Bake for an additional 15 minutes until cheese is melted and bubbly.
8. Serve hot, garnished with fresh basil if desired.

This Baked Eggplant Chicken Parmesan offers the perfect balance of crispy textures and rich, cheesy flavors without the heaviness of traditional frying methods. It’s an excellent way to enjoy your favorite Italian-inspired meal in a lighter and more wholesome way. Perfect for cozy nights in or impressing guests at your next dinner gathering!

Spicy Eggplant and Chicken Curry

Spicy Eggplant and Chicken Curry is a warming, aromatic dish that brings the bold spices of Indian cooking right to your kitchen. Succulent chicken thighs are simmered with tender chunks of eggplant in a rich, spicy tomato-based curry sauce. Bursting with flavor from garam masala, cumin, turmeric, and chili, this hearty curry is ideal for spice lovers looking for a comforting, homemade meal. Serve it over fluffy basmati rice or with warm naan to soak up all the delicious sauce.

Ingredients:

• 1 pound chicken thighs, cut into pieces
• 2 small eggplants, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to taste)
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Salt to taste

Instructions:

1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, and ginger, sauté until onions are translucent.
3. Stir in curry powder, cumin, turmeric, garam masala, and chili powder. Cook for 1 minute to release the spices’ aroma.
4. Add chicken pieces and cook until lightly browned.
5. Stir in diced eggplant and crushed tomatoes. Cook for 5 minutes.
6. Pour in coconut milk, stir well, and bring to a simmer.
7. Cover and simmer on low heat for 25–30 minutes, stirring occasionally, until chicken is tender and eggplant is soft.
8. Season with salt and garnish with chopped cilantro before serving.

If you love robust, spicy dishes, this Spicy Eggplant and Chicken Curry will quickly become a favorite. It’s deeply flavorful, comforting, and wonderfully aromatic — everything you could want in a homemade curry. Pair it with your favorite rice or flatbread, and you’ve got a soul-satisfying meal that’s sure to impress both family and friends.

Chicken and Eggplant Teriyaki Bowls

Chicken and Eggplant Teriyaki Bowls are a delicious fusion of sweet, savory, and umami flavors that come together beautifully in a single meal. Tender chicken and silky eggplant are sautéed until golden, then glazed with a homemade teriyaki sauce that’s both sticky and rich. Served over a bed of steaming white rice or brown rice, these bowls are a satisfying and colorful meal that’s perfect for lunch or dinner. The balance of hearty protein and nutrient-rich vegetables makes it a wholesome and flavorful option for busy days.

Ingredients:

• 1 pound boneless, skinless chicken thighs, diced
• 1 medium eggplant, diced
• 1/3 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 green onion, chopped (for garnish)
• Cooked rice for serving

Instructions:

1. In a small bowl, mix soy sauce, honey, rice vinegar, ginger, and garlic to create the teriyaki sauce.
2. Heat vegetable oil in a skillet over medium-high heat.
3. Add chicken pieces and cook until browned, about 5 minutes.
4. Add diced eggplant and continue cooking until eggplant is tender and golden, about 7 minutes.
5. Pour in the teriyaki sauce and stir to coat the chicken and eggplant.
6. Add the cornstarch slurry and cook for another 2 minutes until the sauce thickens and becomes glossy.
7. Drizzle sesame oil over the dish, stir, and remove from heat.
8. Serve over cooked rice, garnished with chopped green onions.

These Chicken and Eggplant Teriyaki Bowls are packed with flavor and are incredibly easy to put together, making them a go-to for a fast, nourishing meal. The homemade teriyaki sauce clings beautifully to the tender chicken and eggplant, creating an irresistible combination that will have you reaching for seconds. It’s a fantastic, feel-good dinner option that proves homemade takeout can be even better than the real thing.

Creamy Chicken and Eggplant Skillet

The Creamy Chicken and Eggplant Skillet is a one-pan wonder that delivers incredible flavor with minimal cleanup. Juicy chicken breasts and buttery-soft eggplant are enveloped in a rich, creamy sauce made with a hint of Parmesan and fresh herbs. This comforting meal is hearty yet elegant, making it equally suitable for a casual weeknight dinner or a special meal to share with guests. Pair it with a side salad or roasted veggies for a complete and satisfying dinner.

Ingredients:

• 2 chicken breasts, sliced
• 1 medium eggplant, cubed
• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken slices with salt, pepper, and Italian seasoning.
3. Cook chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
4. Add butter to the skillet, then add eggplant cubes. Cook until soft and golden brown, about 8 minutes.
5. Return chicken to the skillet and stir in the garlic.
6. Add chicken broth and let simmer for 2 minutes.
7. Pour in the heavy cream and Parmesan, stirring until the sauce is thick and creamy.
8. Garnish with parsley and serve immediately.

This Creamy Chicken and Eggplant Skillet is a perfect example of comfort food done right — rich, flavorful, and made entirely in one pan. The eggplant melts into the creamy sauce, enhancing every bite with its subtle sweetness, while the chicken provides the hearty protein you need to feel fully satisfied. It’s the kind of meal that feels indulgent but is surprisingly simple to prepare!

Mediterranean Chicken and Eggplant Bake

The Mediterranean Chicken and Eggplant Bake is a celebration of bright, bold flavors inspired by the sunny shores of the Mediterranean. Tender chicken thighs, roasted eggplant, tomatoes, olives, and herbs come together in a rustic dish that’s hearty, healthy, and bursting with flavor. This bake is not only easy to throw together but also deeply aromatic and vibrant, making it a wonderful centerpiece for a cozy family dinner or a casual gathering with friends.

Ingredients:

• 1.5 pounds chicken thighs, bone-in or boneless
• 1 large eggplant, cubed
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large baking dish, toss eggplant cubes with olive oil, garlic, oregano, paprika, cumin, salt, and pepper.
3. Arrange chicken thighs on top of the eggplant mixture.
4. Pour the diced tomatoes over everything, then scatter olives around the dish.
5. Cover with foil and bake for 25 minutes.
6. Remove the foil and bake uncovered for an additional 15–20 minutes, until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh basil or parsley before serving.

The Mediterranean Chicken and Eggplant Bake is a hearty, nourishing meal that beautifully blends simple ingredients into something truly special. With its rich flavors, tender textures, and vibrant colors, this dish is perfect for those who love Mediterranean cooking. Best of all, it’s a set-it-and-forget-it recipe that fills your kitchen with wonderful aromas while you relax!

Chicken and Eggplant Parmesan Bake

Chicken and Eggplant Parmesan Bake is a delicious and easy take on the traditional eggplant Parmesan, with a twist. This dish layers succulent chicken cutlets with tender eggplant, marinara sauce, and melty mozzarella and Parmesan cheeses. It’s all baked until golden and bubbly, offering the comfort of a classic Italian dish with the added richness of chicken. It’s a crowd-pleaser that’s perfect for a family dinner, and it’s a great way to incorporate more vegetables into a comforting, hearty meal.

Ingredients:

• 2 chicken breasts, pounded thin
• 1 medium eggplant, sliced into rounds
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 1 egg, beaten
• 1 tablespoon dried Italian herbs
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and Italian herbs. Dip the chicken into the beaten egg, then coat with breadcrumbs.
3. Heat olive oil in a skillet over medium heat. Fry the chicken for 2-3 minutes per side until golden and crispy. Remove and set aside.
4. In the same skillet, sauté the eggplant slices for 3-4 minutes per side until tender and golden.
5. In a baking dish, layer the chicken and eggplant slices. Top with marinara sauce, mozzarella, and Parmesan cheese.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden.
7. Serve hot, garnished with fresh basil or parsley.

Chicken and Eggplant Parmesan Bake is the perfect blend of crispy chicken, tender eggplant, and cheesy goodness. The layers of marinara sauce and melted mozzarella make every bite a comforting delight. This recipe is a great alternative to traditional eggplant Parmesan and is sure to satisfy even the pickiest eaters.

Lemon Herb Chicken with Eggplant and Zucchini

Lemon Herb Chicken with Eggplant and Zucchini is a light, healthy, and flavorful dish that’s perfect for a fresh summer meal. The lemony, herbed chicken pairs beautifully with sautéed eggplant and zucchini, making for a colorful, nutrient-packed dinner. The dish comes together quickly and is seasoned with a combination of fresh herbs, garlic, and lemon, offering a burst of refreshing citrus flavor. This is an excellent choice for anyone looking for a light yet filling meal full of fresh vegetables.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium eggplant, diced
• 1 medium zucchini, sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the chicken breasts with lemon juice, oregano, garlic powder, paprika, salt, and pepper.
3. In a skillet, heat olive oil over medium heat. Sear the chicken on both sides for about 3-4 minutes until golden brown.
4. Remove chicken from the skillet and set aside. In the same skillet, add the eggplant and zucchini. Cook for 5-7 minutes until tender and slightly caramelized.
5. Transfer the chicken and vegetables to a baking dish. Bake for 15-20 minutes until the chicken is fully cooked and the vegetables are tender.
6. Garnish with fresh parsley and lemon zest before serving.

This Lemon Herb Chicken with Eggplant and Zucchini is a vibrant, refreshing dish that’s packed with flavor. The combination of the bright lemon and savory herbs elevates the chicken, while the sautéed eggplant and zucchini add a satisfying texture and richness. It’s a healthy, low-carb option that’s easy to make and perfect for a wholesome dinner.

Eggplant and Chicken Stir-Fry with Peanut Sauce

Eggplant and Chicken Stir-Fry with Peanut Sauce is a hearty and flavorful dish that combines tender chicken with the savory richness of eggplant and the nutty depth of peanut sauce. This stir-fry offers a delightful mix of textures and flavors, making it a perfect weeknight meal. The peanut sauce adds a creamy, tangy element that perfectly complements the tender chicken and soft eggplant, creating a dish that is both satisfying and packed with protein.

Ingredients:

• 1 pound chicken breast, sliced thinly
• 1 large eggplant, cubed
• 1 red bell pepper, sliced
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha (optional, for heat)
• 1/4 cup water
• 1 tablespoon sesame oil
• Chopped cilantro for garnish

Instructions:

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove the chicken and set aside.
3. In the same pan, add eggplant and bell pepper. Stir-fry for 5 minutes until the vegetables start to soften.
4. In a small bowl, whisk together soy sauce, peanut butter, honey, rice vinegar, sriracha, and water to create the peanut sauce.
5. Add the cooked chicken back into the pan with the vegetables. Pour the peanut sauce over everything and stir to coat.
6. Cook for another 2-3 minutes until everything is evenly coated and heated through.
7. Drizzle with sesame oil and garnish with chopped cilantro.

Eggplant and Chicken Stir-Fry with Peanut Sauce is a delightful dish that brings together bold, nutty flavors and tender, juicy chicken. The peanut sauce ties the ingredients together, creating a dish that’s both creamy and savory. It’s quick to prepare and is a great option for a flavorful and satisfying dinner.

Grilled Chicken and Eggplant Skewers

Grilled Chicken and Eggplant Skewers are a simple yet flavorful way to enjoy a summer meal. Tender chunks of marinated chicken and juicy eggplant are threaded onto skewers and grilled to perfection, creating a smoky, charred exterior with a juicy interior. The marinade, made with olive oil, garlic, lemon, and herbs, infuses both the chicken and eggplant with incredible flavor. These skewers are perfect for a barbecue, outdoor gathering, or a light dinner with a side of couscous or a fresh salad.

Ingredients:

• 2 chicken breasts, cut into 1-inch cubes
• 1 medium eggplant, cut into 1-inch cubes
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a bowl, combine olive oil, garlic, lemon juice, oregano, paprika, salt, and pepper. Add the chicken cubes and eggplant, and toss to coat. Marinate for at least 30 minutes, or up to 2 hours.
2. Preheat your grill or grill pan over medium heat.
3. Thread the marinated chicken and eggplant onto the skewers, alternating between chicken and eggplant.
4. Grill the skewers for 5–7 minutes per side, or until the chicken is fully cooked and the eggplant is tender and slightly charred.
5. Serve the skewers with a side of couscous, salad, or grilled vegetables.

Grilled Chicken and Eggplant Skewers are a perfect balance of smoky, savory flavors and tender textures. The marinade imparts a refreshing tang from the lemon, while the eggplant provides a rich, creamy bite that complements the juicy grilled chicken. These skewers are easy to make, perfect for outdoor gatherings, and guaranteed to be a hit with family and friends.

Baked Chicken and Eggplant Casserole

Baked Chicken and Eggplant Casserole is a comforting and hearty dish that’s perfect for a cozy dinner. Layers of succulent chicken, tender eggplant, and a cheesy sauce come together in a baking dish to create a rich, savory casserole that’s filling and satisfying. The combination of chicken and eggplant makes this casserole not only delicious but also balanced, with a great mix of protein and vegetables. It’s the ultimate comfort food, ideal for any occasion.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 large eggplant, sliced
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the eggplant slices for about 5 minutes, until soft and golden.
3. In a baking dish, layer the shredded chicken, sautéed eggplant, and marinara sauce.
4. In a bowl, combine ricotta, mozzarella, Parmesan, basil, oregano, salt, and pepper. Spread the cheese mixture over the chicken and eggplant.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
6. Let it cool slightly before serving.

Baked Chicken and Eggplant Casserole is a deliciously comforting dish that brings together rich flavors and textures. The creamy cheese layer, combined with the savory chicken and eggplant, makes for an indulgent meal that’s perfect for family dinners. This dish is easy to prepare and sure to become a favorite in your recipe rotation.

Eggplant Chicken Stir-Fry with Sweet and Sour Sauce

Eggplant Chicken Stir-Fry with Sweet and Sour Sauce is a flavorful and vibrant dish that balances savory chicken with the rich, melt-in-your-mouth texture of eggplant. The sweet and tangy sauce adds an irresistible glaze to the stir-fried vegetables and chicken, making each bite exciting and full of flavor. This dish is perfect for a quick weeknight meal or as part of a larger Asian-inspired spread. It’s a one-pan dish that’s both simple to make and packed with delicious ingredients.

Ingredients:

• 1 pound chicken breast, thinly sliced
• 1 medium eggplant, sliced into half-moons
• 1 red bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 tablespoon ketchup
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large pan over medium-high heat. Add the chicken slices and cook until golden and cooked through, about 5 minutes. Remove and set aside.
2. In the same pan, add eggplant, bell pepper, and onion. Stir-fry for 5-7 minutes until the vegetables begin to soften.
3. In a small bowl, mix together soy sauce, rice vinegar, sugar, ketchup, cornstarch slurry, garlic, and ginger.
4. Add the cooked chicken back into the pan with the vegetables. Pour the sweet and sour sauce over the mixture and stir to coat.
5. Cook for another 3-4 minutes, until the sauce thickens and becomes glossy.
6. Serve hot with rice or noodles.

Eggplant Chicken Stir-Fry with Sweet and Sour Sauce is a dish full of flavor, texture, and vibrant colors. The combination of tender chicken, savory vegetables, and the tangy-sweet sauce makes every bite an explosion of taste. It’s a quick, easy, and satisfying dish that’s perfect for busy weeknights when you want something flavorful and fresh.

Spicy Chicken and Eggplant Stir-Fry

Spicy Chicken and Eggplant Stir-Fry is a fiery, flavorful dish that combines tender chicken and eggplant with a savory and spicy sauce. The eggplant soaks up the bold flavors of the sauce, while the chicken adds protein and a hearty texture. With the perfect balance of heat from chili paste and savory undertones from soy sauce, this stir-fry is a great option for those who enjoy a little kick in their meals. It’s quick, easy, and sure to satisfy your craving for something with a bit of spice.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 large eggplant, cut into cubes
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons chili paste (or to taste)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup chicken broth
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
2. In the same skillet, add eggplant and red bell pepper. Stir-fry for 4-5 minutes until the eggplant softens and begins to brown.
3. Add garlic and ginger, and sauté for an additional minute until fragrant.
4. In a small bowl, whisk together soy sauce, chili paste, rice vinegar, sugar, and chicken broth.
5. Return the chicken to the pan, pour the sauce over the chicken and vegetables, and stir to coat. Cook for another 3-4 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
6. Season with salt and pepper to taste and garnish with chopped green onions before serving.

Spicy Chicken and Eggplant Stir-Fry is a fiery, bold dish that packs a punch of flavor. The combination of tender chicken, earthy eggplant, and spicy sauce creates a perfect balance that’s sure to excite your taste buds. It’s quick to prepare and is a great way to spice up your weeknight dinners.

Chicken and Eggplant in Garlic Sauce

Chicken and Eggplant in Garlic Sauce is a savory and aromatic dish that brings together the deep flavors of garlic, soy sauce, and tender chicken with the richness of eggplant. The garlic sauce is the star of the dish, with its depth of flavor, which coats both the chicken and eggplant beautifully. This dish is perfect for those who love strong, aromatic flavors and want a dish that feels comforting yet light. Pair it with steamed rice or noodles for a complete meal.

Ingredients:

• 2 chicken breasts, sliced thinly
• 1 medium eggplant, cut into cubes
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, mixed with 2 tablespoons water
• 1/4 cup chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from the pan and set aside.
2. Add the remaining oil to the pan and sauté the eggplant until soft and golden brown, about 6-7 minutes.
3. Add the garlic to the pan and cook for another minute until fragrant.
4. In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, and chicken broth.
5. Return the chicken to the pan and pour the sauce over the chicken and eggplant. Stir to combine.
6. Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Chicken and Eggplant in Garlic Sauce is a simple yet incredibly flavorful dish. The garlic sauce brings a wonderful depth of flavor to both the chicken and eggplant, while the sesame oil adds a rich, nutty undertone. This dish is perfect for those who enjoy aromatic, savory meals and is a great addition to your weeknight dinner rotation.

Eggplant Chicken Curry

Eggplant Chicken Curry is a hearty and flavorful dish that combines tender chicken with soft, melt-in-your-mouth eggplant in a rich, aromatic curry sauce. The creamy coconut milk and fragrant spices like turmeric, cumin, and coriander create a comforting base that perfectly complements the chicken and eggplant. This curry is perfect for serving over basmati rice or with naan bread for a filling and flavorful meal. It’s a dish that’s sure to warm you up, no matter the season.

Ingredients:

• 2 chicken breasts, cut into bite-sized pieces
• 1 large eggplant, cubed
• 1 can (14 oz) coconut milk
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup chopped fresh cilantro for garnish
• 1 tablespoon lime juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
2. Add the curry powder, cumin, coriander, and turmeric. Stir to coat the onion mixture in the spices and cook for another minute.
3. Add the chicken pieces to the pot and cook until browned on all sides, about 5-6 minutes.
4. Stir in the eggplant and cook for another 4-5 minutes until slightly softened.
5. Pour in the coconut milk and bring the mixture to a simmer. Reduce heat and let it cook for 20 minutes, or until the chicken is cooked through and the eggplant is tender.
6. Season with salt and pepper to taste, then stir in the lime juice.
7. Garnish with fresh cilantro and serve with basmati rice or naan.

Eggplant Chicken Curry is a comforting, flavorful dish that combines the creaminess of coconut milk with the rich spices of curry. The tender chicken and soft eggplant soak up the aromatic sauce, creating a deeply satisfying meal. It’s a great way to enjoy a traditional curry with the added benefits of vegetables, and it pairs perfectly with rice or bread for a complete dinner.

Chicken and Eggplant Parmesan

Chicken and Eggplant Parmesan combines two comfort food favorites—chicken and eggplant—in a deliciously cheesy and crispy dish. This recipe layers breaded and baked chicken cutlets with fried eggplant slices, topped with marinara sauce and melted mozzarella cheese. Baked to golden perfection, this dish is a wonderful twist on the classic chicken parmesan, offering both the richness of the chicken and the tenderness of eggplant. It’s an indulgent yet comforting meal perfect for a family dinner.

Ingredients:

• 2 chicken breasts, pounded thin
• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs (preferably Italian-style)
• 2 eggs, beaten
• 1/2 cup flour
• Salt and pepper to taste
• Olive oil for frying
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper. Dredge them in flour, dip into the beaten eggs, and coat with breadcrumbs.
3. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry the chicken cutlets until golden and crispy, about 3-4 minutes per side. Remove and set aside.
4. In the same skillet, add more oil if needed and fry the eggplant slices until golden brown, about 2-3 minutes per side. Set aside on paper towels to drain excess oil.
5. In a baking dish, layer the chicken cutlets, fried eggplant slices, marinara sauce, and mozzarella cheese. Repeat the layers, finishing with mozzarella and Parmesan cheese on top.
6. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh basil and serve hot.

Chicken and Eggplant Parmesan is a delicious and satisfying meal that brings together the best of both worlds—crispy chicken and tender eggplant, all covered in rich marinara and gooey cheese. The layers of flavor make each bite a comforting experience. Serve it with pasta or a fresh salad for a complete meal your family will love.

One-Pan Chicken and Eggplant with Tomatoes

One-Pan Chicken and Eggplant with Tomatoes is a simple, healthy, and flavorful dish that is perfect for busy weeknights. The chicken is seared until golden and crispy, while the eggplant becomes melt-in-your-mouth tender. The addition of fresh tomatoes, garlic, and herbs brings brightness and depth of flavor to the dish. It’s a one-pan wonder that requires minimal clean-up while delivering a meal that’s hearty and satisfying.

Ingredients:

• 2 chicken breasts
• 1 large eggplant, cubed
• 2 medium tomatoes, chopped
• 1 red onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt, pepper, and cumin. Sear the chicken on both sides until golden, about 4-5 minutes per side.
3. Remove the chicken from the skillet and set it aside. Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
4. Add the eggplant and cook for another 5 minutes until it begins to soften.
5. Stir in the chopped tomatoes and dried oregano. Season with salt and pepper.
6. Return the chicken to the skillet, nestling it into the vegetables. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh parsley before serving.

One-Pan Chicken and Eggplant with Tomatoes is a simple yet flavorful dish that combines juicy chicken with tender eggplant and fresh tomatoes. The seasoning and roasting process enhances the natural sweetness of the tomatoes and eggplant while keeping the chicken moist and flavorful. This is a great go-to meal when you want something hearty and healthy with minimal effort.

Eggplant Chicken Stir-Fry with Peanut Sauce

Eggplant Chicken Stir-Fry with Peanut Sauce is a flavorful and satisfying dish that combines tender chicken with rich, creamy peanut sauce and the subtle earthiness of eggplant. The sauce, made from peanut butter, soy sauce, garlic, and ginger, adds a unique depth of flavor that elevates the stir-fry. With a mix of crispy chicken and soft eggplant, this stir-fry is a perfect balance of textures and flavors. It’s great for a quick weeknight dinner or as a meal prep option.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 large eggplant, cut into cubes
• 1 red bell pepper, sliced
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/4 cup water
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned, about 5-6 minutes. Remove and set aside.
2. In the same skillet, add the eggplant and cook until golden and softened, about 5 minutes. Add the bell pepper and cook for another 2 minutes.
3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, and water. Pour the peanut sauce into the skillet and stir to combine.
4. Return the chicken to the pan and toss everything together until coated in the sauce. Cook for another 2-3 minutes until everything is heated through.
5. Season with salt and pepper to taste, and garnish with chopped cilantro.

Eggplant Chicken Stir-Fry with Peanut Sauce is a delightful fusion of flavors and textures. The creamy peanut sauce complements the tender chicken and soft eggplant, creating a deliciously rich and satisfying dish. The sweetness from the honey and tang from the vinegar provide the perfect balance to the savory ingredients. This stir-fry is quick to make, full of flavor, and perfect for busy nights when you want something a little different.

Eggplant Chicken Fajitas

Eggplant Chicken Fajitas is a vibrant, flavorful dish that takes the classic fajita to the next level with the addition of tender eggplant. The chicken is marinated in a combination of lime juice, garlic, and spices before being cooked alongside the eggplant and bell peppers. The dish is served in soft flour tortillas and topped with your favorite fajita toppings like guacamole, salsa, and sour cream. It’s a great way to incorporate more vegetables into your fajitas while still keeping the flavors bold and delicious.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 large eggplant, sliced into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• Guacamole, sour cream, and salsa for serving

Instructions:

1. In a bowl, mix together 2 tablespoons of olive oil, lime juice, cumin, chili powder, paprika, garlic powder, salt, and pepper. Add the sliced chicken to the bowl and toss to coat. Let it marinate for 15 minutes.
2. Heat the remaining olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
3. In the same skillet, add the eggplant, bell peppers, and onion. Stir-fry for 4-5 minutes until the vegetables are softened and lightly browned.
4. Return the chicken to the pan with the vegetables and stir everything together to combine and heat through.
5. Warm the flour tortillas in a dry skillet or microwave, then fill each tortilla with the chicken and vegetable mixture.
6. Top with guacamole, sour cream, and salsa before serving.

Eggplant Chicken Fajitas are a fun twist on the traditional fajita, adding the hearty texture and flavor of eggplant. The marinade infuses the chicken with spices, and the vegetables bring a delightful crunch. It’s a quick and healthy meal that’s perfect for a weeknight taco night, offering a fresh and colorful take on a beloved dish.

Chicken and Eggplant Stuffed with Couscous

Chicken and Eggplant Stuffed with Couscous is a unique and satisfying dish that combines tender chicken and roasted eggplant with a flavorful couscous filling. The eggplant halves are hollowed out and stuffed with a mixture of couscous, chicken, herbs, and spices, then baked to perfection. This dish offers a great balance of protein, vegetables, and grains, making it a wholesome and delicious meal that’s perfect for lunch or dinner.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 2 large eggplants, halved lengthwise and scooped out
• 1 cup couscous
• 1/4 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 1/2 cup chicken broth or water
• 1/4 cup pine nuts (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes, until the eggplant is tender.
3. While the eggplant is roasting, prepare the couscous by bringing chicken broth (or water) to a boil. Stir in the couscous, remove from heat, cover, and let it steam for 5 minutes. Fluff with a fork.
4. In a large bowl, combine the shredded chicken, couscous, oregano, cumin, cinnamon, feta cheese, and parsley. Mix well and season with salt and pepper.
5. Once the eggplant halves are roasted, remove them from the oven and spoon the couscous mixture into the hollowed-out centers of the eggplant.
6. Return the stuffed eggplants to the oven and bake for an additional 15 minutes, or until the stuffing is golden and heated through.
7. Garnish with pine nuts (if using) and serve warm.

Chicken and Eggplant Stuffed with Couscous is a satisfying and well-balanced dish that brings together the richness of roasted eggplant, the lightness of couscous, and the heartiness of chicken. It’s a great way to make a filling, flavorful meal that’s both comforting and healthy. Perfect for a family dinner or meal prepping for the week!

Grilled Chicken and Eggplant Salad

Grilled Chicken and Eggplant Salad is a light yet hearty salad that pairs grilled chicken with smoky, charred eggplant and fresh vegetables. The grilled chicken and eggplant are tossed together with cherry tomatoes, cucumbers, and a tangy lemon dressing, making for a refreshing meal that’s perfect for summer or a healthy lunch. The smoky flavor from the eggplant and the brightness from the dressing create a beautiful balance, making this salad satisfying without being too heavy.

Ingredients:

• 2 chicken breasts
• 1 large eggplant, sliced into rounds
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat a grill or grill pan to medium-high heat. Season the chicken breasts with salt, pepper, oregano, and garlic powder. Drizzle with olive oil.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked through. Remove and let it rest for 5 minutes before slicing it into strips.
3. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for 3-4 minutes per side until tender and slightly charred.
4. In a large bowl, combine the grilled chicken, eggplant, cucumber, and cherry tomatoes.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
6. Garnish with fresh parsley before serving.

Grilled Chicken and Eggplant Salad is a vibrant and healthy dish that combines the smoky flavor of grilled eggplant with the juiciness of grilled chicken. The freshness of the cucumbers and tomatoes, paired with the tangy lemon dressing, makes it a well-rounded and refreshing meal. This salad is perfect for warm weather and is an excellent option for anyone looking for a light yet satisfying meal.

Eggplant Chicken Parmesan

Eggplant Chicken Parmesan combines the classic comfort of chicken Parmesan with the heartiness of eggplant. The dish features crispy, breaded chicken breasts and tender eggplant slices, layered with marinara sauce and melted mozzarella cheese. Baked to golden perfection, this dish is a flavorful twist on a traditional favorite, offering a delightful mix of textures and rich flavors. It’s a great way to make the beloved chicken Parmesan even more satisfying and veggie-packed.

Ingredients:

• 2 chicken breasts, pounded thin
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Season the chicken breasts with salt and pepper. In a shallow dish, combine bread crumbs and Parmesan cheese.
3. Dip each chicken breast into the beaten egg, then coat it in the bread crumb mixture. Place the breaded chicken on the prepared baking sheet.
4. Slice the eggplant into rounds and season with salt. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the eggplant slices until golden on both sides, about 3-4 minutes per side. Set aside.
5. In a separate skillet, heat the remaining olive oil and cook the breaded chicken for 4-5 minutes on each side, until golden and cooked through.
6. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the fried eggplant slices, followed by the cooked chicken breasts, and top with more marinara sauce and shredded mozzarella cheese.
7. Bake for 20 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil before serving.

Eggplant Chicken Parmesan is a satisfying and flavorful twist on a classic Italian dish. The crispy breaded chicken and eggplant provide a perfect balance of textures, while the marinara and melted cheese add rich, comforting flavors. This dish is perfect for a family dinner or a special occasion, offering a delicious and hearty meal that everyone will love.