Grilled Chicken Eggplant Onion and Tomato

Grilled Chicken Eggplant Onion and Tomato

Click for full image

Print Friendly Version

Ingredients

3 cups yellow onion, cut into narrow wedges
1-1/2 quarts diced unpared eggplant (l pound)
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon oregano
1/4 teaspoon pepper
2 cups canned tomato puree
1/2 to 1 cup water
Salt, as needed
4 chicken breasts, boned, (skin on or off)
1/3 cup herbed vinaigrette
2 fresh Roma tomatoes, sliced
1/2 cup slivered almonds
Basil leaves, for garnish



Directions

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 3 minutes to blend flavors. Add salt if needed. Divide into 4 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. Makes 4 servings.

Special notes

Recipe and image provided by the National Onion Association.



Onionista (posted on: 09/27/2019)

@P_Morchhale @mr_unm Feel free to celebrate with us… Read More

Onionista (posted on: 09/11/2019)

Great onion news! Researchers will have more than $8… Read More

Follow me on Twitter too!

Onionista (posted on: 09/27/2019)

@P_Morchhale @mr_unm Feel free to celebrate with us… Read More

Onionista (posted on: 09/11/2019)

Great onion news! Researchers will have more than $8… Read More

© National Onion Association 2011 | 822 7th St. #510 | Greeley, CO 80631 | 970.353.5895 | Fax 970.353.5897 | Privacy Policy | Site Map

Follow

Show