Chicken with Roasted Eggplants and Lemon Sauce
⏳ Time
50 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Chicken with roasted eggplants and lemon sauce.
Ingredients
- Eggplants - 3 pieces
- Skin-On Chicken Breasts - 1 piece
- Tomatoes - 1 piece
- Spanish onions - ¼ heads
- Olive Oil - 1 fl oz
- Sesame Oil - 1 tablespoon
- Soy Sauce - ½ spoons
- Garlic - 2 cloves
- Lemon - 1 piece
- Cilantro - 0.7 oz
- Red Curry Powder - 1 tablespoon
- Salt - to taste
- Yogurt powder - 3.5 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Marinate the chicken breast for half an hour in yogurt mixed with curry and salt. Place the eggplants in an oven preheated to 392°F for half an hour.
Step 2
After half an hour, remove the eggplants and place the chicken breast in their place for fifteen minutes.
Step 3
Scoop out the roasted flesh of the eggplants and discard the skin. Chop the tomatoes and red onion into random pieces. Mix finely chopped garlic and cilantro with soy sauce, lemon juice and zest, olive oil, and sesame oil. Pour this sauce over the eggplants, onion, and tomatoes, toss to combine, taste, and season with salt and pepper. Toss again.
Step 4
Remove the cooked chicken breast, slice it, and place it on top of the eggplant and tomatoes, or mix it with them.
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