A very refreshing salad or a side dish to serve with lamb, chicken or fish. The garlic and the lemon juice dressing drizzled on the eggplants and the pesto on the chicken marry well. Try it if you like pesto.
Serves 2
Time: 35-40 minutes
2 eggplants, sliced in roundlets
2 big tomatoes sliced in roundlets
2 tbs lemon juice
4 tbs olive oil ( 1 tbs for the vegetables and 3 for the dressing)
2 tbs chopped parsley
2 cloves garlic minced finely
1 red chilli minced
Salt n pepper
2 chicken breasts
3 tbs green pesto
Method
Start by preheating the oven at 200'C. Season the chicken breast well and baste the green pesto well. Tip the chicken in the oven at high (200) for 8-10 minutes and then lower the temperature to 180' C so that the chicken can come out when the side dish is ready. That is about 8 minutes or so.
Now, prepare the eggplants by sprinkling the salt on them and resting them for 5 minutes till the moisture leaks out. Wash with cold water and wipe dry.
As the eggplants are resting, you can prepare the dressing by mixing olive oil, garlic, salt, pepper, chilli, lemon juice and chopped parsley.
Heat a pan with olive oil, arrange the eggplant slices and grill till bit charred on both the sides. Remove and do the same with the tomato slices.
Arrange the grilled eggplant and tomato slices and spoon some dressing on it. Remove the baked chicken and place it on the eggplants and tomatoes and drizzle the remaining dressing over and serve hot.
The marinated eggplants can be enjoyed on its own or with pita bread on the side. For the vegetarians, grilled halloumi cheese slices basted with pesto can be served.
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