Cousin Cosmo'S Greek Chicken (Vegan-Style) Recipe

Name: Cousin Cosmo'S Greek Chicken (Vegan-Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 1/4 inch slices (medium to large, about 18-20 slices); 1 tablespoon fresh lemon juice; 1 tablespoon fresh oregano leaves, chopped; 1 tablespoon cilantro leaf, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 1 cup panko breadcrumbs, break crumbs; 2 cups loosely packed torn fresh spinach leaves; 1 ripe tomatoes, chopped; 1 (8 ounce) container feta, crumbles (HeidiHo Veganics); SAUCE; 1/2 cup tahini; 1 cup vegetable broth; 1 cup fresh squeezed lemon juice; olive oil (use remainder of olive oil marinade topped up with additional olive oil to make 1/4 cup); 2 tablespoons hummus; 3 cloves fresh garlic, finely minced or 1 1/2 teaspoons garlic powder; 1 teaspoon mustard powder; 1/4 teaspoon white pepper

Servings: persons

1 eggplant, cut into 1/4 inch slices (medium to large, about 18-20 slices)
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves, chopped
1 tablespoon cilantro leaf, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 cup panko breadcrumbs, break crumbs
2 cups loosely packed torn fresh spinach leaves
1 ripe tomatoes, chopped
1 (8 ounce) container feta, crumbles (HeidiHo Veganics)
SAUCE
1/2 cup tahini
1 cup vegetable broth
1 cup fresh squeezed lemon juice
olive oil (use remainder of olive oil marinade topped up with additional olive oil to make 1/4 cup)
2 tablespoons hummus
3 cloves fresh garlic, finely minced or 1 1/2 teaspoons garlic powder
1 teaspoon mustard powder
1/4 teaspoon white pepper

1
Preheat the oven to 425 degrees F.
2
Whirl together the lemon juice, oregano leaves and cilantro leaves in a food processor with 1/4 cup olive oil, salt, and pepper. On a dinner plate, pour out the panko bread crumbs.
3
In a mixing bowl, toss the eggplant slices together with the herb oil so they are all equally coated. Take each slice, drain off excess oil and coat with panko bread crumbs, like you bread chicken pieces. Set aside oil when done to use when making sauce.
4
Spread out on a flat baking pan. Roast for 10-12 minutes, until the eggplant softens and begins to crisp in the oven.
5
While the eggplant is baking, add spinach and tomato to medium frying pan. Add sauce ingredients to leftover olive oil marinade and whisk together with a fork until completely incorporated. Adjust the amount of vegetable broth to achieve your desired consistency.
6
Slowly add to the frying pan. Cover, turn heat on medium-low, and simmer 5-10 minutes, stirring occasionally.
7
When eggplant is done, plate each serving with one slice, portion out approximately 3/4 oz feta crumbles on top, place another eggplant slice over the crumbles and cover with heated sauce, spinach and tomatoes. Serve immediately.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 eggplant, cut into 1/4 inch slices (medium to large, about 18-20 slices), 1 tablespoon fresh lemon juice, 1 tablespoon fresh oregano leaves, chopped, 1 tablespoon cilantro leaf, chopped, and more.

Yes, Cousin Cosmo'S Greek Chicken (Vegan-Style) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cousin Cosmo'S Greek Chicken (Vegan-Style)

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