Ingredients Needed for Chicken and Eggplant Platter With Garlic Mayonnaise Sauce
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
1 tablespoon lime juice
For the chicken breast:
2 teaspoons of vegetable oil
10 ounces of chicken breast
1 spring onion, chopped (for garnishing)
How to Cook Chicken and Eggplant Platter With Garlic Mayonnaise Sauce
- 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 360⁰F/180⁰C.
- 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.