Name: Chicken and Roasted Eggplant Bowls with Sumac Pita Chips and Yogurt
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 ½ pitas, about 6 inches (15 cm) in diameter; 2 tsp (10 ml) olive oil; 1 ½ tsp ground sumac; 1 lb (450 g) ground chicken; 1 tsp dried oregano; 1 egg; ½ pita, finely chopped in a food processor; 2 tbsp (30 ml) olive oil; 1 eggplant, cut into large cubes; 3 tbsp (45 ml) olive oil; 2 garlic cloves, finely chopped; 1 cup (250 ml) 11% plain yogurt; 2 small English cucumbers, thinly sliced; ½ cup (125 ml) store-bought hummus; ¼ cup (35 g) olives, pitted and chopped (optional); ¼ cup (10 g) dill fronds (optional); ½ lemon, quartered (optional)

Ingredients

Sumac Pita Chips

4 ½ pitas, about 6 inches (15 cm) in diameter
2 tsp (10 ml) olive oil
1 ½ tsp ground sumac

Chicken Meatballs

1 lb (450 g) ground chicken
1 tsp dried oregano
1 egg
½ pita, finely chopped in a food processor
2 tbsp (30 ml) olive oil

Roasted Eggplant

1 eggplant, cut into large cubes
3 tbsp (45 ml) olive oil
2 garlic cloves, finely chopped

Toppings

1 cup (250 ml) 11% plain yogurt
2 small English cucumbers, thinly sliced
½ cup (125 ml) store-bought hummus
¼ cup (35 g) olives, pitted and chopped (optional)
¼ cup (10 g) dill fronds (optional)
½ lemon, quartered (optional)

Preparation

Sumac Pita Chips

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat.
Using a pastry brush, cover the pitas with the oil on both sides. Sprinkle with the sumac. Season with salt and pepper. Toast in the oven for 10 minutes, turning over halfway through. Break the pitas into large pieces and set aside.

Chicken Meatballs

Meanwhile, in a bowl, combine the ground chicken, oregano, egg and pita breadcrumbs until smooth. Season with salt and pepper. The mixture will be soft. Using a 1-tbsp (15 ml) ice cream scoop, shape the mixture into balls. Finish rolling the meatballs with slightly oiled hands.
In a large non-stick skillet over medium-high heat, cook the meatballs in the oil until nicely golden. Set the meatballs aside and keep warm. Wipe out the skillet.

Roasted Eggplant

In the same skillet over medium-high heat, cook the eggplant in the oil for 10 minutes or until golden. Season with salt and pepper. Add more oil, as needed. Add the garlic and cook for 1 minute.

Assembly

Spread the yogurt around one side of four serving bowls. Divide the pita chips, meatballs, eggplant, cucumbers and hummus among the bowls. Garnish with the olives, dill and lemon wedges, if desired.

Note from Ricardo

In this recipe, we prefer 11% plain yogurt. With its thick and creamy texture, it sticks easily to the sides of the bowl, complements the other ingredients and looks and tastes great.

To help you with this recipe

RICARDO Silicone and Beechwood Brush

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This RICARDO silicone and beechwood brush is ideal for brushing marinade onto meat or greasing cake pans. The detachable silicone head will not scratch cooking surfaces and is dishwasher safe, for fast, efficient cleaning.

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Chicken and Roasted Eggplant Bowls with Sumac Pita Chips and Yogurt

Categories

Ingredients

Sumac Pita Chips

Chicken Meatballs

Roasted Eggplant

Toppings

Preparation

Sumac Pita Chips

Chicken Meatballs

Roasted Eggplant

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Silicone and Beechwood Brush