Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

  • Difficulty: Medium
  • 50 minutes
  • 2 servings

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.

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
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)

How to Cook Chicken and Eggplant Platter With Garlic Mayonnaise Sauce

  1. 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. Drizzle everything with olive oil, then roast for 40 minutes at 360⁰F/180⁰C.
  3. 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. 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. Cook on both sides until golden brown. Remove from heat.
  6. Assembling the platter:

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

  7. 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.

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