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Chicken and Eggplant Platter with Garlic Mayonnaise Sauce

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.
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.

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Ingredients

For the veggies:
1 eggplant, halved lengthwise
2 medium tomatoes, halved
2 tablespoons of olive oil
For the sauce:
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)

Ingredients

  • For the veggies:

  • For the sauce:

  • For the chicken breast:

Steps

1
Done

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.

2
Done

Drizzle everything with olive oil, then roast for 40 minutes at 360⁰F/180⁰C.

3
Done

For the sauce: Add the ingredients for the sauce to a small bowl, season with salt and pepper, and mix until smooth. Set aside.

4
Done

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.

5
Done

Cook on both sides until golden brown. Remove from heat.

6
Done

Assembling the platter: Place the cooked tomatoes on the work surface and grind them using a knife.

7
Done

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.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

503 kcal
Calories
37 g
Protein
28 g
Fat
29 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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