CHICKEN EGGPLANT WITH GARLIC SAUCE RECIPES

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CHICKEN AND EGGPLANT PLATTER WITH GARLIC MAYONNAISE SAUCE ...



Chicken and Eggplant Platter with Garlic Mayonnaise Sauce ... image

Why don't we try a simple platter with roasted veggies and pan-fried chicken breast? Score the pulp of the halved eggplant with a crisscross pattern. This way, after roasting, you’ll get a delicious combination between crisp and soft-textured goodness. You can use the creamy sauce as a dip or add it over the goodies on the platter.

Provided by Andrei Gusty

Total Time 50 minutes

Yield 2

Number Of Ingredients 24

For the veggies:
1 eggplant, halved lengthwise
2 medium tomatoes, halved
2 tablespoons of olive oil
For the sauce:
⅓ cup mayonnaise
1 tablespoon olive oil
2 garlic cloves, crushed
salt
pepper
1 tablespoon lime juice
For the chicken breast:
2 teaspoons of vegetable oil
10 ounces of chicken breast
salt
pepper
1 spring onion, chopped (for garnishing)

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.

Nutrition Facts : Calories 503 calories , ProteinContent 37 grams , FatContent 28 grams , CarbohydrateContent 29 grams

EGGPLANT WITH GARLIC SAUCE RECIPE | ALLRECIPES



Eggplant with Garlic Sauce Recipe | Allrecipes image

A mildly spicy (or very spicy if you like) eggplant dish. My mother has been making this for me since I was a child. It is SO GOOD!!

Provided by Whats that Burning smell?

Categories     World Cuisine    Asian    Chinese

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

3 tablespoons canola oil
4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons
1 cup water
1 tablespoon crushed red pepper flakes
3 tablespoons garlic powder
5 teaspoons white sugar
1 teaspoon cornstarch
2 tablespoons light soy sauce
2 tablespoons oyster sauce

Steps:

  • Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Nutrition Facts : Calories 186.8 calories, CarbohydrateContent 29.2 g, FatContent 8 g, FiberContent 13.2 g, ProteinContent 4.9 g, SaturatedFatContent 0.7 g, SodiumContent 223.6 mg, SugarContent 13.2 g

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