20 Delicious Eggplant and Chicken Recipes for Every Occasion

Are you ready to transform your weeknight dinners into a culinary adventure? Look no further! Our roundup of 20 Delicious Eggplant and Chicken Recipes is here to inspire your kitchen escapades. From quick and easy meals to cozy comfort food, these dishes are perfect for any occasion. Whether you’re an eggplant enthusiast or a chicken lover, there’s something here for everyone. Let’s dive into these mouthwatering recipes that promise to delight your taste buds!

Grilled Eggplant and Chicken Skewers

These Grilled Eggplant and Chicken Skewers are a perfect blend of smoky and savory, making them a hit for any backyard barbecue or weeknight dinner.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat (about 375°F to 400°F).
3. In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add the eggplant and chicken to the bowl, tossing to coat evenly with the marinade. Let sit for 10 minutes.
5. Thread the eggplant and chicken alternately onto the skewers.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the eggplant is tender and slightly charred.

The honey in the marinade caramelizes beautifully on the grill, giving these skewers a delightful sweet and smoky crust that’s irresistible.

Tip: For an extra flavor boost, sprinkle the skewers with a little extra smoked paprika right after grilling.

Eggplant and Chicken Parmesan

This Eggplant and Chicken Parmesan combines the best of both worlds, offering a crispy, cheesy delight that’s perfect for a comforting dinner.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Season eggplant slices and chicken breasts with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder.
3. Dredge eggplant and chicken in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and Parmesan cheese.
4. Heat olive oil in a large skillet over medium heat. Cook eggplant and chicken until golden, about 3-4 minutes per side. Transfer to the prepared baking sheet.
5. Top each piece with marinara sauce and mozzarella cheese. Bake for 15 minutes, until cheese is bubbly and golden.

The layering of textures from the crispy coating to the tender eggplant and chicken underneath makes every bite satisfying.

Tip: For an extra crispy finish, broil for the last 2 minutes of baking.

Spicy Eggplant and Chicken Stir-Fry

This Spicy Eggplant and Chicken Stir-Fry is a vibrant dish that brings together tender chicken and silky eggplant in a sauce with just the right amount of heat.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large eggplant, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the eggplant and cook until softened, about 5 minutes.
3. Add the garlic and ginger to the skillet, stirring for about 30 seconds until fragrant.
4. Return the chicken to the skillet. Add the soy sauce, hoisin sauce, sugar, red pepper flakes, and water. Stir to combine and cook for another 3 minutes, until the sauce thickens slightly.
5. Garnish with green onions before serving.

The magic of this dish lies in the contrast between the spicy sauce and the mild, creamy eggplant, making every bite a delightful surprise.

Tip: For an extra kick, add an additional 1/2 tsp of red pepper flakes or a drizzle of sriracha before serving.

Eggplant and Chicken Curry

This Eggplant and Chicken Curry is a comforting, flavor-packed dish that brings a little warmth to your weeknight dinners.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until soft, about 3 minutes.
2. Stir in curry powder, cumin, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add chicken pieces to the skillet, cooking until they start to brown, about 5 minutes.
4. Add eggplant, coconut milk, and chicken broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, stirring occasionally, until eggplant is tender and chicken is cooked through.
5. Garnish with fresh cilantro before serving.

The magic of this curry lies in the eggplant’s ability to soak up all the aromatic spices, creating a melt-in-your-mouth texture that’s utterly satisfying.

Tip: For an extra layer of flavor, toast the curry powder in a dry pan for 30 seconds before adding it to the dish.

Baked Eggplant and Chicken Casserole

This Baked Eggplant and Chicken Casserole is a hearty, flavorful dish that brings together tender chicken and creamy eggplant in a rich tomato sauce, topped with melted cheese for the perfect finish.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 cups cooked chicken, shredded
• 1 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with 1 tbsp olive oil.
2. Arrange the eggplant slices in a single layer on the bottom of the dish. Drizzle with the remaining 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
3. Layer the shredded chicken evenly over the eggplant, then pour the marinara sauce over the chicken. Sprinkle with 1 tsp garlic powder and 1 tsp dried basil.
4. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil, sprinkle the mozzarella and Parmesan cheeses on top, and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

The magic of this casserole lies in the way the eggplant absorbs the flavors of the chicken and marinara, creating layers of taste in every bite.

Tip: For an extra crispy cheese topping, broil the casserole for the last 2-3 minutes of baking.

Eggplant and Chicken Lasagna

Dive into this twist on classic lasagna, where layers of tender eggplant and juicy chicken create a hearty, comforting dish that’s sure to impress.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 lb ground chicken
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with olive oil and arrange on a baking sheet. Bake for 15 minutes, flipping halfway, until softened.
2. In a skillet over medium heat, cook ground chicken until no longer pink, about 5 minutes. Stir in marinara sauce, oregano, garlic powder, salt, and pepper. Simmer for 5 minutes.
3. In a bowl, mix ricotta, Parmesan, and egg until well combined.
4. In a 9×13 inch baking dish, layer half the eggplant, half the chicken mixture, half the ricotta mixture, and half the mozzarella. Repeat layers.
5. Bake at 375°F for 25 minutes, until bubbly and golden. Let stand for 10 minutes before serving.

The eggplant adds a silky texture that pairs beautifully with the rich, cheesy layers, making this lasagna a standout dish for any dinner table.

Tip: For an extra crispy top, broil the lasagna for the last 2-3 minutes of baking.

Eggplant and Chicken Moussaka

This Eggplant and Chicken Moussaka is a comforting twist on the classic, blending tender chicken with rich eggplant for a hearty dish that’s sure to impress.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 lb ground chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup grated Parmesan cheese
• 1 cup béchamel sauce

Instructions

1. Preheat oven to 375°F. Brush eggplant slices with 1 tbsp olive oil and bake for 20 minutes, flipping halfway, until tender.
2. In a skillet, heat remaining 1 tbsp olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Add ground chicken, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
4. Stir in diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes until slightly thickened.
5. In a baking dish, layer half the eggplant, followed by the chicken mixture, then the remaining eggplant. Top with béchamel sauce and Parmesan cheese.
6. Bake at 375°F for 25 minutes until bubbly and golden. Let stand for 10 minutes before serving.

The cinnamon in this moussaka adds a subtle warmth that perfectly complements the savory chicken and creamy béchamel.

Tip: For an extra crispy top, broil the moussaka for the last 2-3 minutes of baking.

Eggplant and Chicken Ratatouille

This Eggplant and Chicken Ratatouille is a hearty, flavorful dish that brings a rustic French charm to your dinner table, perfect for those cozy nights in.

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium zucchini, sliced
• 1 red bell pepper, diced
• 1 yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the eggplant, zucchini, bell pepper, and onion. Cook for about 10 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the minced garlic, salt, black pepper, thyme, and basil to the skillet. Cook for another 2 minutes until fragrant.
4. Stir in the diced tomatoes and chicken broth. Return the chicken to the skillet. Bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, until the chicken is cooked through and the vegetables are tender.
5. Serve hot, garnished with fresh basil if desired. The melding of flavors in this dish, with the tender chicken and perfectly cooked vegetables, makes it a standout meal that’s both satisfying and elegant.

Tip: For an extra layer of flavor, sprinkle with grated Parmesan cheese before serving.

Eggplant and Chicken Stuffed Peppers

These Eggplant and Chicken Stuffed Peppers are a hearty, flavorful twist on a classic, combining tender chicken and roasted eggplant in a savory filling that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 cup diced eggplant
• 1 lb ground chicken
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground chicken to the skillet, cooking until no longer pink, about 5 minutes. Stir in eggplant, salt, pepper, and oregano, cooking for another 5 minutes until the eggplant is tender.
4. Remove skillet from heat and stir in marinara sauce. Spoon the mixture into the bell peppers, then top with mozzarella cheese.
5. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The roasted eggplant adds a creamy texture and deep flavor that pairs perfectly with the juicy chicken and sweet bell peppers.

Tip: For an extra kick, sprinkle a pinch of red pepper flakes into the filling before baking.

Eggplant and Chicken Kebabs

These Eggplant and Chicken Kebabs are a delightful way to bring smoky, charred flavors to your dinner table, combining tender chicken with creamy eggplant for a perfect bite every time.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• Wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, combine olive oil, salt, cumin, smoked paprika, black pepper, lemon juice, and minced garlic. Add chicken pieces and eggplant cubes, tossing to coat evenly. Let marinate for at least 20 minutes.
3. Preheat your grill or grill pan to medium-high heat (about 375°F).
4. Thread the marinated chicken and eggplant alternately onto the skewers.
5. Grill the kebabs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the eggplant is tender and slightly charred.

The magic of these kebabs lies in the marinade’s smoky paprika and cumin, which infuse the chicken and eggplant with deep, aromatic flavors that are irresistibly good.

Tip: For an extra flavor boost, brush the kebabs with a little more olive oil and a sprinkle of salt right before serving.

Eggplant and Chicken Pasta Bake

This Eggplant and Chicken Pasta Bake is a hearty, comforting dish that combines tender chicken, roasted eggplant, and pasta in a rich tomato sauce, all topped with melted cheese. It’s a perfect weeknight dinner that feels like a hug in a dish.

Ingredients

• 1 large eggplant, cubed
• 2 cups cooked chicken, shredded
• 8 oz penne pasta
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 400°F. Toss the cubed eggplant with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until tender.
2. While the eggplant roasts, cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine the roasted eggplant, shredded chicken, cooked pasta, marinara sauce, 1/2 tsp salt, 1 tsp dried basil, and 1 tsp dried oregano. Mix well.
4. Transfer the mixture to a greased baking dish. Top with mozzarella and Parmesan cheeses.
5. Bake at 400°F for 15 minutes, then broil for 2-3 minutes until the cheese is bubbly and golden.

The magic of this dish lies in the roasted eggplant, which adds a deep, caramelized flavor that pairs beautifully with the creamy cheeses and savory chicken.

Tip: For an extra crispy top, let the bake sit for 5 minutes after broiling before serving.

Eggplant and Chicken Soup

Warm up your evening with this comforting Eggplant and Chicken Soup, a hearty blend that brings together tender chicken and silky eggplant in a rich, flavorful broth.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 medium eggplant, diced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1/2 cup diced tomatoes

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced chicken breast and cook until no longer pink, about 5 minutes.
2. Add diced eggplant to the pot and sauté for another 5 minutes, until it begins to soften.
3. Pour in 4 cups chicken broth, then stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 2 cloves minced garlic. Bring to a boil.
4. Reduce heat to low, add 1/2 cup diced tomatoes, and simmer for 20 minutes, until the eggplant is tender and the flavors meld together.

The magic of this soup lies in the eggplant’s ability to absorb the savory broth, creating a luxuriously thick texture without any cream. Perfect for when you crave something nourishing yet light.

Tip: For an extra layer of flavor, try roasting the eggplant before adding it to the soup.

Eggplant and Chicken Salad

This Eggplant and Chicken Salad is a vibrant, hearty dish that brings together smoky grilled eggplant and tender chicken for a meal that’s as satisfying as it is colorful.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon honey

Instructions

1. Preheat your grill to medium-high heat. Brush the eggplant slices and chicken breasts with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Grill the eggplant for 3-4 minutes per side until tender and grill marks appear. Grill the chicken for 6-7 minutes per side until fully cooked. Let the chicken rest for 5 minutes, then slice into strips.
3. In a large bowl, whisk together the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, lemon juice, and honey. Add the grilled eggplant, sliced chicken, red onion, and parsley. Toss gently to combine.

The magic of this salad lies in the contrast between the smoky eggplant and the sweet, tangy dressing, creating a flavor profile that’s unexpectedly complex.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the dressing to meld with the ingredients.

Eggplant and Chicken Wrap

Looking for a quick yet flavorful meal that packs a punch? This Eggplant and Chicken Wrap is your go-to for a satisfying lunch or dinner.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 lb chicken breast, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 4 large flour tortillas
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 cup arugula
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat your grill or grill pan over medium-high heat. Brush the eggplant slices with 1 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper. Grill for 3-4 minutes per side until tender and marked.
2. In a bowl, toss the chicken slices with the remaining 1 tbsp olive oil, 1/2 tsp salt, 1 tsp garlic powder, and 1 tsp paprika. Grill for 5-6 minutes, flipping once, until fully cooked.
3. In a small bowl, mix the mayonnaise with lemon juice for a quick sauce.
4. Warm the tortillas on the grill for about 30 seconds per side. Spread each with the mayonnaise mixture, then layer with arugula, grilled eggplant, chicken, and feta cheese.
5. Roll up the tortillas tightly, tucking in the sides as you go. Slice in half and serve immediately.

The smoky grilled eggplant paired with the zesty mayo and creamy feta creates a wrap that’s bursting with textures and flavors. Perfect for those who love a meal that’s both hearty and fresh.

Tip: For an extra kick, add a sprinkle of chili flakes to the mayonnaise mixture.

Eggplant and Chicken Pizza

Who says pizza night can’t be both indulgent and a little nutritious? This Eggplant and Chicken Pizza combines smoky flavors with a satisfying crunch for a twist on your usual pie.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 small eggplant, sliced into 1/4-inch rounds
• 1 boneless, skinless chicken breast, cooked and shredded
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to fit your baking sheet or pizza stone.
2. Brush the dough with 1 tbsp olive oil, then spread the marinara sauce evenly over the top. Sprinkle with mozzarella cheese.
3. Arrange the eggplant slices and shredded chicken over the cheese. Drizzle with the remaining 1 tbsp olive oil and sprinkle with salt, black pepper, and garlic powder.
4. Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly. Remove from the oven and sprinkle with Parmesan cheese and fresh basil leaves.

The secret to this pizza’s irresistible texture? The eggplant slices become perfectly tender in the oven, while the edges of the chicken get delightfully crispy.

Tip: For an extra flavor boost, try grilling the eggplant slices for a few minutes before adding them to the pizza.

Eggplant and Chicken Stew

Warm up your kitchen with this hearty Eggplant and Chicken Stew, a comforting dish that brings together tender chicken and creamy eggplant in a rich, flavorful sauce.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium eggplant, diced into 1-inch cubes
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in eggplant, diced tomatoes, chicken broth, salt, black pepper, paprika, and thyme. Bring to a simmer.
4. Return chicken to the pot. Cover and simmer on low heat for 25 minutes, until chicken is cooked through and eggplant is tender.
5. Stir in fresh parsley before serving.

The magic of this stew lies in the eggplant’s ability to absorb all the savory flavors, creating a melt-in-your-mouth texture that’s utterly satisfying.

Tip: For an extra depth of flavor, let the stew sit for 10 minutes off the heat before serving.

Eggplant and Chicken Tacos

These Eggplant and Chicken Tacos are a delightful twist on taco night, combining smoky grilled eggplant with juicy chicken for a meal that’s both hearty and fresh.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Brush both sides of the eggplant slices and chicken breasts with olive oil, then sprinkle with smoked paprika, cumin, salt, and black pepper.
2. Grill the eggplant and chicken for about 5 minutes per side, or until the chicken is cooked through (internal temperature of 165°F) and the eggplant is tender and has grill marks.
3. Let the chicken rest for 5 minutes, then slice into thin strips. Chop the grilled eggplant into bite-sized pieces.
4. Warm the tortillas on the grill for about 30 seconds per side. Fill each tortilla with chicken, eggplant, feta cheese, and cilantro. Serve with lime wedges on the side.

The smoky flavor of the grilled eggplant paired with the tangy feta and fresh cilantro makes these tacos a standout dish that’s perfect for summer gatherings.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of chili flakes before serving.

Eggplant and Chicken Quesadillas

These Eggplant and Chicken Quesadillas are a delightful twist on the classic, offering a smoky depth from the eggplant paired with tender chicken, all hugged by a crispy tortilla.

Ingredients

• 1 medium eggplant, diced into 1/2-inch cubes
• 2 cups cooked chicken, shredded
• 1 1/2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the eggplant, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, for about 8 minutes until the eggplant is tender and slightly golden.
2. Remove the eggplant from the skillet and set aside. Wipe the skillet clean and return to medium heat. Brush one side of each tortilla with the remaining olive oil.
3. Place one tortilla, oiled side down, in the skillet. Sprinkle half of the cheese over the tortilla, followed by half of the chicken, half of the eggplant, and half of the cilantro. Top with another tortilla, oiled side up.
4. Cook for about 3 minutes per side, until the tortilla is golden and the cheese is melted. Repeat with the remaining ingredients to make a second quesadilla.
5. Cut each quesadilla into wedges and serve warm. The smoky eggplant and melty cheese create a rich flavor that’s balanced by the fresh cilantro, making every bite irresistible.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking to ensure even browning.

Eggplant and Chicken Burgers

These Eggplant and Chicken Burgers are a delightful twist on the classic, offering a juicy, flavorful patty with a hint of smokiness from the grilled eggplant.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 lb ground chicken
• 1/4 cup breadcrumbs
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 burger buns, toasted
• Lettuce leaves and sliced tomato, for serving

Instructions

1. Preheat grill to medium-high heat. Brush eggplant slices with 1 tbsp olive oil and grill for 3-4 minutes per side until tender and lightly charred. Let cool, then chop finely.
2. In a large bowl, combine chopped eggplant, ground chicken, breadcrumbs, egg, garlic, smoked paprika, salt, and black pepper. Mix until just combined.
3. Form the mixture into 4 patties. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Cook patties for 5-6 minutes per side until golden and cooked through.
4. Serve the burgers on toasted buns with lettuce and tomato.

The smoky eggplant not only adds depth to the chicken but keeps the patties incredibly moist. Perfect for those who love a burger with a story.

Tip: For an extra smoky flavor, try grilling the patties instead of pan-frying.

Eggplant and Chicken Meatballs

These Eggplant and Chicken Meatballs are a delightful twist on the classic, offering a juicy interior with a subtly smoky flavor from the roasted eggplant.

Ingredients

• 1 medium eggplant, peeled and diced (about 2 cups)
• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F. Toss the diced eggplant with 1 tbsp olive oil and roast on a baking sheet for 20 minutes until soft and slightly golden. Let cool.
2. In a large bowl, combine the roasted eggplant, ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Mix until just combined.
3. Form the mixture into 1.5-inch meatballs. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through, about 10 minutes per batch.

The secret to these meatballs’ irresistible texture? The roasted eggplant keeps them incredibly moist while adding a depth of flavor that’s hard to pinpoint but impossible to resist.

Tip: For an extra flavor boost, serve these meatballs with a simple tomato sauce or over a bed of creamy polenta.

Conclusion

We hope this roundup of 20 delicious eggplant and chicken recipes inspires your next meal! Whether you’re cooking for a weeknight dinner or a special occasion, there’s something here for everyone. Don’t forget to try out your favorites, leave us a comment with how they turned out, and share the love by pinning this article on Pinterest. Happy cooking!

Share on Facebook

Post on X

Save