- Chicken with skin, a pair of legs and thighs with skin on.
- 6-7 long and thin Eggplants, with slits. Refer picture.
- Olive Oil.
- Salt and Pepper.
In an oven safe baking dish, spread out the eggplants. Drizzle olive oil. Sprinkle salt and pepper.
Spread out chicken on top of eggplants. Sprinkle salt and pepper but no oil.
Cover dish with aluminium foil and make two tiny holes to vent out steam. 40 mins at 200C. Remove the foil. Brush some oil on the chicken skin.
20 mins at 220C.
Remove chicken pieces and with only top heat bake the eggplants to dry them up.
Serve with any creamy sauce.