Mediterranean Baked Eggplant & Chicken Tray Bake

This vibrant Mediterranean Baked Eggplant & Chicken Tray Bake features tender chicken breasts marinated in soy and chili sauce, nestled among juicy cherry tomatoes and flaky feta cheese, all resting on a bed of roasted eggplant. Finished with fresh dill, a tangy lemon-pickled cucumber yogurt drizzle, and a golden bake, it’s a delicious harmony of protein, vegetables, and bold Mediterranean flavors. With minimal prep and big flavor payoff, this recipe is ideal for weeknight dinners or casual entertaining.

Cooking Time

• Prep Time: 20 minutes

• Bake Time: 30 minutes

• Total Time: 50 minutes

• Servings: 4

Ingredients

For the Bake:

• 2 large eggplants, sliced

• Vegetable oil + butter, for roasting

• 2 chicken breasts

• 1 tsp soy sauce

• 1 tsp chili sauce

• 1 tsp paprika

• 1 tsp salt

• 500 g cherry tomatoes

• 200 g feta cheese, cubed

• A handful of fresh dill

• ½ tsp ground black pepper

• Additional vegetable oil for drizzling

For the Lemon-Cucumber Yogurt Drizzle:

• 1 lemon, juiced

• 1 pickled cucumber, finely chopped

• 2 tbsp sour cream or plain yogurt

• Salt and black pepper to taste

Step-by-Step Cooking Directions

1. Prepare the Eggplant & Chicken:
Preheat the oven to 220 °C (428 °F). Slice eggplants and arrange them on a baking tray lined with parchment. Drizzle with vegetable oil and dot with melted butter.
Make the chicken marinade by mixing soy sauce, chili sauce, paprika, and salt. Coat the chicken breasts thoroughly.

2. Assemble the Tray:
Place marinated chicken on the eggplant. Scatter cherry tomatoes and feta cubes around. Drizzle with a little oil and season with salt and pepper.

3. Bake:
Bake in the preheated oven for 30 minutes until eggplant is soft, tomatoes are roasted, and chicken reaches 74 °C (165 °F).

4. Prepare the Sauce:
While baking, whisk together lemon juice, chopped pickled cucumber, sour cream, salt, and pepper until smooth.

5. Serve:
Once done, remove the tray from the oven. Sprinkle generously with chopped dill. Drizzle or serve the lemon-cucumber yogurt sauce on top. Serve warm.

Nutritional Information (Per Serving, Approximate)

• Calories: 420 kcal

• Protein: 32 g

• Fat: 26 g

• Carbohydrates: 18 g

• Fiber: 4 g

• Sugar: 9 g

Origins and Popularity

This dish draws inspiration from Mediterranean and Middle Eastern flavors—think roasted eggplants, tangy cheeses, and fresh herbs. Tray bakes have surged in popularity for their minimal cleanup and rustic charm, making this a favorite for home cooks and cooking channels alike.

Reasons Why You’ll Love This Recipe

• Hands-off one-tray cooking

• A well-balanced blend of protein, vegetables, and dairy

• Bold, fresh flavors with minimal ingredient fuss

• Crowd-pleasing colors and textures

• Easy to double for larger gatherings

Health Benefits

• Eggplant: Rich in fiber and antioxidants

• Chicken: Lean, high-quality protein

• Tomatoes: Provide vitamin C and lycopene

• Feta & Sour Cream: Calcium and protein in moderation

• Chili & Paprika: Contain anti-inflammatory compounds

Serving Suggestions

• Serve with warm pita or crusty bread

• Add a side of couscous or rice

• Toss a leafy green salad dressed with olive oil and lemon

• Great leftover—just reheat or serve cold

Common Mistakes to Avoid

• Skipping oil on eggplants—they need it to avoid dryness

• Overcrowding the tray—space ensures even roasting

• Not checking chicken’s internal temperature

• Not letting chicken rest—resting keeps it juicy

Pairing Recommendations

• Drinks: Crisp white wine, rosé, or iced mint tea

• Dips: Hummus, labneh, or tzatziki

• Sides: Tabouleh, roasted vegetables, or spinach salad

Cooking Tips

• Salt eggplant slices and rest for 10 minutes to reduce bitterness

• Reserve pan juices and mix with sauce for added flavor

• Use full-fat sour cream for a creamier sauce

• Rotate tray halfway for even cook

• Try roasting tomatoes separately if they release too much juice

Similar Recipes to Try

• Greek Chicken and Vegetable Sheet Pan Dinner

• Moussaka-Style Tray Bake

• Baked Mediterranean Fish & Veg

• Turkey & Eggplant Casserole

• Roasted Pepper & Feta Rice Bake

Variations to Try

• Use halloumi instead of feta for a chewy texture

• Add olives or artichoke hearts for a briny depth

• Swap chicken for lamb or fish fillets

• Include other vegetables like zucchini, mushrooms, or onions

• Make it spicy with chopped chilies or harissa

Ingredient Spotlight: Eggplant

Eggplant is a versatile Mediterranean staple—low in calories, high in fiber, and full of antioxidants like nasunin. It absorbs flavors wonderfully and becomes meltingly soft when roasted, making it perfect for cozy one-pan dishes like this.

Conclusion

This Mediterranean Baked Eggplant & Chicken Tray Bake offers a delightful and effortless meal that merges rustic goodness with bright, vibrant flavors. Juicy chicken, tender roasted eggplant, and piquant feta combine with a cooling lemon-cucumber sauce to create a dish that’s as beautiful as it is delicious. Easy to assemble and hard to resist, this is one you’ll come back to again and again.

10 Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
   Yes, thighs work beautifully and stay juicy.

2. What can I use instead of feta?
   Halloumi or goat cheese are excellent alternatives.

3. Can I prep this ahead of time?
   Yes—assemble and refrigerate, then bake when ready.

4. Is eggplant required?
   No—you can omit or substitute with zucchini or bell peppers.

5. Can I make the sauce dairy-free?
   Use coconut or almond yogurt instead of sour cream.

6. How do I prevent the chicken from sticking?
   Drizzle a bit of oil over the chicken and tray before baking.

7. What if tomatoes burst and make juice?
   That’s expected—just keep juices; they’ll add flavor.

8. Can I add grains to this tray?
   Yes—pre-cooked couscous or bulgur can be added before baking.

9. How long do leftovers last?
   Store in the fridge for up to 3 days.

10. Can I freeze the leftovers?
    Yes—once cool, freeze in portions and reheat in the oven.