Auyá Kλaσιká Recipe

Salt eggplant

Place cubed eggplant in a colander, sprinkle with a light pinch of salt, toss and let sit 20 minutes to draw out bitterness. Rinse and pat dry with paper towels.

Season chicken

In a medium bowl, combine chicken pieces with smoked paprika, dried oregano, 0.5 tsp sea salt and 0.25 tsp black pepper. Toss to coat evenly and set aside for 10 minutes to marinate briefly.

Heat 2 tbs olive oil in a large sauté pan or skillet over medium heat. Add chopped onion and cook, stirring occasionally, until translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, then stir in the tomato paste and cook 1–2 minutes to caramelize slightly.

Add crushed tomatoes, sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and let cook, uncovered, 15–20 minutes to thicken, stirring occasionally. Taste and adjust seasoning.

While the sauce simmers, heat remaining 1 tbs olive oil in a separate large skillet over medium-high heat. Add seasoned chicken pieces in a single layer and sear 3–4 minutes per side until golden but not fully cooked through. Transfer chicken to a plate.

In the same skillet, add sliced bell pepper and prepared eggplant. Sauté until softened and lightly browned, about 6–8 minutes. If the pan looks dry, add a splash of oil or a tablespoon of water to prevent burning.

Return the seared chicken to the skillet with the vegetables. Pour the simmered tomato sauce over the chicken and vegetables, stir to combine, cover, and reduce heat to low. Simmer gently 12–15 minutes, or until chicken reaches 165°F (74°C) and eggplant is tender.

Stir in pitted olives, chopped parsley, and lemon juice. Simmer uncovered 2–3 minutes to meld flavors.

Taste and adjust salt, pepper, or lemon as needed. Spoon the finished Auyá Kλaσικά onto plates or a shallow serving bowl.

Top with crumbled feta, scatter fresh basil if using, and drizzle with extra-virgin olive oil. Serve warm, with crusty bread, rice, or roasted potatoes.