Simple meal with aubergine and chicken breast. This is a two part recipe where everything comes together at the end.
- A large aubergine (Egg Plant) sliced lengthwise into two parts.
- Lots of garlic, thinly sliced.
- Olive oil.
- Chicken breast, cut into small cubes.
- Paprika about a tablespoon.
- Garlic Paste about a tablespoon.
- Corn Flour, a teaspoon. Skip this if you want to be keto compliant.
On the chicken pieces rub in the garlic paste, paprika, salt, cornflour and a little olive oil. Leave aside.
Make deep lengthwise slits into the flesh of the aubergine. They should not be so deep that the skin get cut. Stuff in garlic slices. Drizzle on some olive oil. Sprinkle some salt. Put these pieces skin side down on a baking trap lined with foil. Into an oven at 180C for a total of 40 mins., At halfway point cover the aubergines with a sheet of foil.
When the aubergines are in the oven, shallow fry the chicken. Simply add them into a hot pan. Spread tiny pieces of butter on the chicken and let it melt in. Don’t overcook the chicken breasts. When they are cooked, remove the chicken pieces but don’t remove the spices that would have adhered to the pan.
Remove the aubergines. Peel off the skin. Chop up the flesh. Add this into the pan. Let it mix in with the spices and oils left over from the chicken. Squeeze out the moisture from the aubergine pieces and use it to free up the stubborn spices.
Check seasoning. Add in a little salt if you want. Cool the aubergine for about 5-10 minutes before pureeing in a blender. Add in a little olive to blend it well.
Spread out the puree on a plate. Then keep chicken pieces on top of it.