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Chicken and Eggplant Piccata with Lemon and Native Oregano

Earthy, minty Native Oregano and fresh wintery citrus, such as oranges and lemons, are combined with eggplants and capers to create this extra special, yet easy, Italian-style crowd-pleaser.

Recipe provided to us by
Robyne Low of RiverMint Dining

Native Oregano

Prostanthera rotundifolia


For 4 servings

8 boneless and skinless chicken thigh fillets, flattened into 2mm scallopines with a mallet.

1 eggplant, sliced into 3mm rounds, coated with salt and left in a drainer for 10 mins.

2 tbsp all-purpose flour

1/3 cup of clarified butter or ghee.

6 sprigs of native oregano, left whole

1 lemon zested and juiced (1 orange can also be used)

450g can of good-quality crushed tomatoes

1 capsicum, seeds removed and sliced

2 brown onions, thinly sliced

2 tbsp baby capers

Grated parmesan if desired


  • Wash and squeeze out the eggplant slices until moisture is removed (paper towel helps with this).
  • Coat the eggplant slices in flour and set aside.
  • Heat the butter or ghee in a high-sided skillet and fry the chicken ‘piccatas’ until brown. Set aside to drain on paper towel.
  • Fry the eggplant slices in the same butter and set aside also to drain once browned.
  • Reduce the heat, add the onion, capsicum, whole native oregano springs and capers and saute until soft and starting to lightly caramelise.
  • Add the lemon zest and capers, stirring through.
  • Add the tomatoes and season with salt and pepper to taste.
  • Simmer gently for ten minutes to create a buttery, tomato sauce.
  • Arrange the chicken piccatas in an ovenproof glass or porcelain dish, alternating with the eggplant and the tomato and capsicum sauce.
  • Finally garnish the top with a final layer of the stewed tomato and capsicum sauce. Lay three more sprigs of native oregano on top, and sprinkle with grated parmesan cheese, if desired.
  • Bake in the oven at 210 degrees, fan-forced, for 8 minutes. Serve with a crisp green salad and green beans.


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