Subj : Eggplant - 10
To   : All
From : Dave Drum
Date : Mon Aug 15 2022 10:58:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rainy Day Chicken w/Eggplant Salad
 Categories: Poultry, Vegetables, Herbs, Citrus, Cheese
      Yield: 4 servings
 
    1/2 c  + 1 tb fresh basil leaves
    1/2 c  + 1 tb fresh mint leaves
    1/2 c  + 1 tb fresh oregano leaves
    1/2 c  Fresh lemon juice
           +=PLUS=+
      1    Whole lemon; halved
    1/2 c  Olive oil
      2 cl Garlic; minced
           Salt & fresh ground pepper
      4 lb Chicken
  1 1/2 lb Mixed eggplants; larger ones
           - halved lengthwise
      5 oz Pitted kalamata olives;
           - lightly smashed
    1/2 sm Red onion; thin sliced
    1/3 c  Ricotta cheese
 
  Set oven @ 425+|F/218+|C.
  
  Mix 1 tablespoon each basil, mint, and oregano with 1/4
  cup each lemon juice and olive oil plus the garlic,
  salt, and pepper. Rub mixture all over chicken and and
  place in an 8" by 11" baking dish; cook chicken until
  golden and a thermometer inserted into the thickest part
  of the thigh reads 165+|F/74+|C, about 45 minutes. Let
  chicken rest 10 minutes before carving.
  
  Meanwhile, heat 2 tablespoons oil in a 12-inch skillet
  over medium-high; season eggplants with salt and pepper
  and cook until charred all over, 8-10 minutes. Squeeze
  whole lemon over eggplant and place in the oven; bake
  another 4-5 minutes until eggplants are soft. Remove
  from oven and cool slightly.
  
  To serve, toss eggplants with remaining basil, mint,
  oregano, lemon juice and olive oil, plus the olives, red
  onion, salt, and pepper. Transfer to a serving platter
  and dot with ricotta cheese. Serve with chicken.
  
  By: Farideh Sadeghin
  
  Yield: serves 4
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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