Chicken and Roasted Eggplant Bowls with Sumac Pita Chips and Yogurt

Chicken and Roasted Eggplant Bowls with Sumac Pita Chips and Yogurt

  • Preparation 35 min
  • Cooking 25 min
  • Servings 4
  • Nut-free

Categories

Ingredients

  • Sumac Pita Chips

  • 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

  • Chicken Meatballs

  • Roasted Eggplant

  • Assembly

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.

Personal Note

To help you with this recipe

RICARDO Silicone and Beechwood Brush

RICARDO Silicone and Beechwood Brush

13.99 $

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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