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Off Skillet Empire: Mediterranean Eggplant Chicken and Spinach Dip

It's finally football season, so that means a night in on Friday night (if you're over about 25) and tailgating on Saturday, so now you'll have plans for both!

First up, the chicken:

Ingredients:

-3 eggplants, peeled, sliced as shown
-3 tbsp olive oil
-1 onion, diced
-6 boneless skinless chicken  breasts
-1 tbsp oregano
-2 cloves garlic
-1 small can tomato paste
-1 tsp cayenne pepper
-1/2 cup greek yogurt
-1/2 cup kalamata olives

Slice the eggplant and dry, then drizzle with olive oil. Sautee in skillet over low heat until lightly browned.

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Cook in batches, removing from heat, and place in two 9x13 casserole dishes. Set aside, and preheat oven to 400°F.

Heat the olive oil, and start the chicken, garlic, and the onions on medium in the skillet. Add in seasonings with salt and pepper, and add about 1/3 cup water and tomato paste. And allow to cook down. Reduce heat to low and add in greek yogurt and olives, until the yogurt reduces. Remove from heat before it curdles.

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Pour the mixture over the eggplant, cover with foil, and bake in oven for 20 minutes. Remove foil and let cook for another few minutes to brown the top.

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And for tomorrow's tailgate, the spinach dip:

Ingredients:

-1 package frozen spinach, chopped
-8 oz cream cheese, room temperature
-1 cup parmesan cheese
-2 tbsp olive oil
-1/4 cup mayonnaise
-Black pepper
-1 tsp salt
-2 cloves minced garlic
-1/2 cup greek yogurt
-1 onion, minced

Prepare the ingredients, and heat the skillet on medium-low heat. Add the spinach, garlic, and onions and allow to cook until onions are soft.

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Add in the cream cheese, mayo, salt, and pepper and stir until cream cheese is melted. Reduce to low heat, and as mentioned before, add in the greek yogurt (but remove from heat before it curdles).

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Season with desired spices (salt, red pepper flakes, etc.) and allow to cool. Refrigerate for 12 hours before serving.

I'll be bringing you some more tailgate-friendly recipes as the season goes on. Enjoy!