Chicken & Eggplant with Pomegranate
Author: 
Serves: 4 servings
 
Ingredients
  • 1½ lb Chicken Breasts
  • 2 Tbsp Tomato Paste
  • ¼ cup Yogurt
  • 1 tsp Mint
  • 1 Large Eggplant
  • Salt & Pepper
  • Pomegranate Seeds
  • Feta Cheese
  • Olive Oil
  • Chopped Parsley
Instructions
  1. Combine tomato paste, yogurt and mint in a medium bowl. Mix well until until thoroughly blended.
  2. Cut chicken breasts into 3-4oz pieces (imagine that the eggplant is sliced into rounds- you want your chicken pieces to be just a little bit smaller than the size of the eggplant round). Toss the chicken pieces in the marinade and marinate overnight or at least 6 hours.
  3. When your chicken has been sitting for a while and is all kinds of flavorful, preheat your oven to 375F. Cover a baking dish in parchment paper.
  4. Wash and slice your eggplant into rounds that are about ½" thick, place them on the prepared baking dish and sprinkle rounds with a bit of salt and pepper. Place a piece of marinated chicken on the top of each eggplant round. Bake for 30 minutes or until chicken is cooked through and has reached an internal temperature of 165F.
  5. Meanwhile, break up the feta cheese a little bit and toss with a pinch of dried mint and a splash of olive oil. Allow this to marinate while the chicken is cooking.
  6. Cut the pomegranate into fourths. Using your preferred method, remove the pips (some people swear by beating the back of the pomegranate with a spoon, others say the best way is to separate the pips from the white pith under water- I have yet to find my perfect way, so I content myself with wrestling the pips out and ending up with pomegranate everywhere).
  7. When the chicken is done, remove from the oven, transfer the rounds to a plate and sprinkle with feta cheese, pomegranate pips and parsley. Serve!
Notes
If you are short on time there is another super quick option to prepare this dish.
Instead of marinating the chicken, place fresh chicken breasts directly on the eggplant rounds. Sprinkle with a bit of oil and salt and pepper. Top with a slice or two of fresh tomato. Sprinkle the tomato with pepper and mint. Bake.
When the chicken is done, top with marinated feta, pomegranate pips and parsley.

When we were experimenting with this recipe we tried it both ways, I liked it better baked with a slice of fresh tomato, Nick liked it better with the marinade, so either way you make it, it is delicious, looks elegant and so quick!
Recipe by Super Foods Life at https://www.superfoodslife.com/chicken-eggplant-pomegranate/