Quick and Easy Sautéed Eggplants with Chicken

Slice the eggplants into rounds or cubes. Sprinkle them with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with a paper towel.

Cook the Chicken:

Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken fillet and sauté until golden brown and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, add more vegetable oil if needed. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.

Cook the Eggplants:

Add the eggplant slices or cubes to the skillet. Cook, stirring occasionally, until they soften and turn golden brown, about 8-10 minutes.

Combine the Chicken and Eggplant:

Return the cooked chicken to the skillet and stir everything together. Cook for an additional 2-3 minutes to combine the flavors.

Finish with Olive Oil:

Drizzle a little olive oil over the dish for a finishing touch and adjust seasoning with more salt, if necessary.

Serving and Storage Tips

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