CHICKEN AND EGGPLANT WITH GARLIC SAUCE RECIPES

Steps:

• For the veggies: Line a baking tray with parchment paper. Cut a deeper crosshatch pattern into the pulp of each eggplant half, then place them on the baking tray. Add the tomato halves, too.
• Drizzle everything with olive oil, then roast for 40 minutes at 360°F/180°C.
• For the sauce: Add the ingredients for the sauce to a small bowl, season with salt and pepper, and mix until smooth. Set aside.
• For the chicken breast: Heat the vegetable oil in a skillet over medium heat. Place the two chicken breast halves in it and season with salt and pepper.
• Cook on both sides until golden brown. Remove from heat.
• Assembling the platter: Place the cooked tomatoes on the work surface and grind them using a knife.
• Place the cooked eggplant halves, chicken breast, and the mayo sauce bowl on a serving platter. Artfully add the ground tomatoes and garnish them with chopped spring onion.

Steps:

• Slice eggplant in half lengthwise, and pierce skin with a fork. Cut tops off bell peppers; discard tops, seeds, and membranes. Place eggplant and bell peppers on a microwave-safe plate. Microwave on high for 8 minutes or until tender.
• While the eggplant cooks, combine 1/4 teaspoon salt, ginger, garlic powder, and 1/8 teaspoon red pepper; sprinkle the chicken with the ginger mixture. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add chicken, and cook for 6 minutes on each side or until chicken is done.
• Combine eggplant and bell peppers in a blender or food processor. Add 1/2 teaspoon salt, 1/8 teaspoon red pepper, 1 teaspoon oil, paprika, and juice; process until smooth. Serve chicken with sauce.