Roasted Eggplant with Spiced Chicken, Tahini Yogurt Sauce and Herbed Couscous

Name: Roasted Eggplant with Spiced Chicken, Tahini Yogurt Sauce and Herbed Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 1 lb 8 oz medium eggplants; 1 lb 2 oz chicken breast; 1 cup couscous; 1 cup hot water; 3/4 cup plain Greek yogurt; 2 tbsp tahini; 3 tbsp olive oil; 1 cup red onion; 3 cloves garlic; 7 oz cherry tomatoes; 3 tbsp pumpkin seeds; 1/2 cup fresh parsley; 1/4 cup fresh mint; 1 whole lemon; 1 1/2 tsp ground cumin; 1 1/2 tsp sweet paprika; 1/4 tsp ground cinnamon; 1/4 tsp red pepper flakes; 1 1/4 tsp salt; 1/2 tsp black pepper

An original, balanced dinner featuring roasted eggplant halves until tender, topped with warmly spiced sautéed chicken, a creamy tahini yogurt sauce, fluffy herbed couscous, and a crunchy finish of toasted pumpkin seeds.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

2 approx. 700 g medium eggplants (cut a lo largo)
500 g chicken breast (skinless, diced small)
180 g couscous (crudo)
240 ml hot water (for hidratar the cuscús)
180 g plain Greek yogurt (for the sauce)
30 g tahini (for the sauce)
45 ml olive oil (divided)
120 g red onion (chopped fina)
3 cloves garlic (2 chopped and 1 grated for the sauce)
200 g cherry tomatoes (cut por the mitad)
25 g pumpkin seeds (tostadas)
20 g fresh parsley (chopped)
10 g fresh mint (chopped)
1 unit lemon (zest and 30 ml/2 tbsp of zumo)
4 g ground cumin
4 g sweet paprika
1 g ground cinnamon
1 g red pepper flakes (optional)
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

514 kcal

Calories

38 g

Protein

32 g

Carbs

25 g

Fat

6 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairySesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper.
2
Cut the eggplants lengthwise and score the flesh in a shallow diamond pattern without piercing the skin. Brush with 1 tablespoon olive oil, season with 1/2 teaspoon salt and some black pepper, and place flesh-side up on the baking sheet.
3
Roast the eggplants for 30 to 35 minutes at 220 °C / 425 °F, until golden and very tender.
4
Meanwhile, place the couscous in a bowl with the hot water, 1 teaspoon olive oil, and a pinch of salt. Cover the bowl and let it stand for 10 minutes. Then fluff it with a fork.
5
In another bowl, mix the Greek yogurt, tahini, grated garlic, lemon juice and zest, 2 tablespoons water, a pinch of salt, and black pepper. Stir until creamy and set aside.
6
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the red onion and cook for 3 minutes. Stir in 2 chopped garlic cloves and cook 30 seconds more.
7
Add the chicken, cumin, sweet paprika, ground cinnamon, red pepper flakes if using, 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the chicken is fully cooked and lightly browned.
8
Add the cherry tomatoes to the skillet and cook 2 minutes more so they soften slightly but keep their shape. Turn off the heat.
9
Mix the fluffed couscous with half of the parsley, half of the mint, and 1 teaspoon olive oil.
10
Toast the pumpkin seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat.
11
To serve, place one roasted eggplant half on each plate and gently press the flesh with a fork. Spoon the spiced chicken and tomatoes over the top.
12
Add a portion of herbed couscous on the side. Drizzle the eggplant and chicken with the tahini yogurt sauce, finish with the toasted pumpkin seeds and the remaining parsley and mint, and serve right away.

Chef tips

For a more polished presentation, mold the couscous in a ring and drizzle the sauce over the eggplant. You can also let the chicken rest for 2 minutes off the heat so it keeps its juices better.

Substitutions

You can swap chicken breast for boneless chicken thigh. Mint can be replaced with cilantro, and pumpkin seeds with almonds if you do not need to avoid tree nuts. Couscous can be replaced with quinoa for a gluten-free version, adjusting water and cooking time according to the package.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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