Grilled Chicken with Eggplant-Onion-Tomato Melange
Yield: Makes 12 servings
INGREDIENTS WEIGHTS MEASURES
Yellow onions, cut into narrow wedges 2 pounds 2 quarts
Eggplant, unpared, diced 3 pounds 4-1/2 quarts
Olive oil 4 ounces 1/2 cup
Cumin, ground 2 tablespoons
Oregano 1 tablespoon
Pepper 1 teaspoon
Tomato puree 3 pounds 1-1/2 quarts
Water 12 to 24 ounces 1-1/2 to 3 cups
Salt As needed
Chicken breasts, boned, halved (skin on or off) 12 halves
Herbed vinaigrette 8 ounces 1 cup
Tomatoes, sliced 12 ounces
Almonds, chopped or slivered 4 ounces 1 cup
Basil leaves As needed
Sauté onion and eggplant in oil 15 to 20 minutes or until thoroughly tender and moist. Mix in cumin, oregano, pepper and tomato puree. Add water as needed, depending upon thickness of puree. Cook 5 minutes to blend flavors. Add salt if needed. Divide into 12 individual bakers. Brush chicken with vinaigrette and grill until cooked but still moist. Put chicken over eggplant in bakers; top with tomatoes and almonds. Bake uncovered at 400 degrees for 15 minutes or until heated through. Brush chicken and tomatoes with separate vinaigrette just before serving. Garnish with basil.
Per Serving: About 386 cal., 30g pro., 26g carb., 7.8g fiber, 19 g fat, 2.7 g sat. fat, 68mg chol., 445 mg sod., 297 RE vit. A, 22.85mg vit. C, 101mg ca., 4.4mg iron.
Recipe and image provided by the National Onion Association.