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–+ servings
A white plate with chicken and baked eggplant dinner.

Sautéed Chicken Tahini Eggplant and Mediterranean Salad

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 38
Adjust Servings Here: 2 servings

Description

This dish is a perfect combination of juicy, spiced chicken, smoky roasted eggplant with a creamy tahini-yogurt dressing, and a fresh Mediterranean salad. Each component is flavorful on its own, but together, they create a satisfying full meal.

Ingredients 

Eggplant and Chicken Marinade

  • 3 tbsp Olive oil
  • 1 tsp Salt (adjust to taste)
  • ½ tsp Black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder

For Baked Eggplant

  • 1 large Eggplant
  • ½ prepared marinade (above)
  • 2 tbsp Olive oil

For the Chicken

  • 2 med Boneless skinless chicken breasts (cut into bite-sized pieces)
  • ½ Prepared marinade (above)
  • 1 tbsp Olive oil (for cooking)
  • 1 small Onion cut into wedges and separated
  • 1-inch piece Fresh ginger minced
  • 2 large Garlic cloves minced
  • 2 tbsp Parsley chopped fresh
  • 1 tbsp Lemon juice

For the Mediterranean Salad

  • 1 small Cucumber diced
  • 1 cup Cherry tomatoes halved
  • ¼ cup Feta cheese crumbled
  • ¼ cup Black or green olives sliced
  • 2 tbsp Parsley freshly chopped

For the Salad Dressing

  • 2 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

For the Tahini Yogurt Dressing

  • 2 tbsp Greek yogurt
  • 1 tbsp Tahini
  • 1 small Garlic clove minced
  • 1 tsp Lemon juice
  • Salt and pepper to taste
  • 2-3 tbsp Water (to adjust consistency)

Instructions

  • Step 1: Prepare the Marinade - In a small bowl, whisk together olive oil, salt, black pepper, onion powder, garlic powder, paprika, cumin, and coriander until well combined.
    3 tbsp Olive oil, 1 tsp Salt , ½ tsp Black pepper, 1 tsp Onion powder, 1 tsp Garlic powder, 1 tsp Paprika, ½ tsp Cumin powder, ½ tsp Coriander powder
  • Step 2: Bake the Eggplant - Preheat the oven to 400°F (200°C).
    Slice the eggplant in half lengthwise and use a knife to lightly score the flesh in a crisscross pattern (be careful not to cut through the skin).
    Brush the cut side of the eggplant with half of the marinade, making sure to coat it well. Brush the side with olive oil so it does not burn.
    Place the eggplant halves cut-side up on a baking sheet and roast for 30-35 minutes or until the flesh is tender and golden brown.
    1 large Eggplant, ½ prepared marinade, 2 tbsp Olive oil
  • Step 3: Prepare and Cook the Chicken - Place the bite-sized chicken pieces in a bowl with the remaining marinade.
    Mix well and let it sit for 10-15 minutes while you prepare the other components.
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion wedges and sauté for 2-3 minutes until slightly softened.
    Add the minced ginger and garlic and stir for 30 seconds until fragrant. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked.
    Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley before serving.
    2 med Boneless skinless chicken breasts, 1 tbsp Olive oil , 1 small Onion, 1-inch piece Fresh ginger, 2 large Garlic cloves, 1 tbsp Lemon juice, 2 tbsp Parsley
  • Step 4: Make the Mediterranean Salad - In a large bowl, combine the cucumber, cherry tomatoes, feta, olives, and parsley.
    In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to combine.
    1 small Cucumber, 1 cup Cherry tomatoes, ¼ cup Feta cheese, ¼ cup Black or green olives, 2 tbsp Parsley, 2 tbsp Olive oil, 1 tbsp Lemon juice, 1 tsp Dijon mustard, Salt and pepper
  • Step 5: Prepare the Tahini Yogurt Dressing - In a bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, salt, and pepper. Add 2-3 tbsp water, a little at a time, until you reach your desired consistency (smooth and pourable but not too runny).
    2 tbsp Greek yogurt, 1 tbsp Tahini, 1 small Garlic clove, 1 tsp Lemon juice, Salt and pepper, 2-3 tbsp Water (to adjust consistency)
  • Step 6: Assemble and Serve - Place the roasted eggplant halves on a serving plate and drizzle generously with the tahini yogurt dressing. Serve the pan-fried chicken with onions alongside the eggplant. Add a portion of the Mediterranean salad to complete the meal.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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