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Chicken And Eggplant Casserole With Tahini-Honey Dressing

By chef Gulasch

Try this sheet-pan dish that combines delicious chicken, green beans and feta with refreshing eggplant and the nutty flavor of tahini complemented by the sweetness of honey, the acidity of lemon and the crunch of spring onion.

31 min
Easy

6 min prep · 25 min cook

Chicken And Eggplant Casserole With Tahini-Honey Dressing
636 kcal · per serving
Protein 38g Carbs 23g Fat 43g
Ingredients

What you will need

9 items · serves 1
  • Chicken thigh 1 pcs
  • Eggplant / Aubergine 0.25 pcs
  • Green Beans 75 g
  • Feta 50 g
  • Tahini paste 0.5 tbsp
  • Honey 0.5 tbsp
  • Lemon 0.25 pcs
  • Spring Onion 0.25 pcs
  • Olive Oil 0.5 tbsp

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Method

Steps to cook

8 steps · 25 min cook

  1. Prepare the ingredients and the oven. Have everything ready before you start so the work flows smoothly. Preheat the oven to 200 °C.

  2. Cut the eggplant. Cut the eggplant lengthwise, then divide into quarters and cut into pieces about 2 cm so they roast evenly.

  3. Prepare the spring onions. Separate the spring onions with a knife into white and green parts. Cut the white part into roughly 4 cm long pieces, slice the green part into thin strips and set aside.

  4. Put the vegetables in the baking dish. Place the chopped eggplant and the white part of the spring onions in the baking dish and spread evenly.

  5. Prepare the dressing. In a small bowl, mix the honey, tahini, lemon juice and oil. Stir until smooth.

  6. Add the chicken and bake. Season the chicken with salt and pepper, place it in the baking dish with the vegetables, pour over the prepared dressing and bake in the oven for 25 minutes at 200 °C.

  7. Stir and finish baking. After 25 minutes remove the baking dish, stir everything and turn the chicken. Add the green beans and the green part of the spring onions. Optionally crumble feta on top. Return to the oven and bake another 5-10 minutes.

  8. Serve. Check that the chicken is cooked through and serve immediately.

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