Grilled Chicken With Grilled Eggplant

Photo: Lady Catherine Gourmet

Ingredients

Eggplant:

3 medium sized eggplants – quartered

8 cloves of garlic – chopped

Healthy handful of Italian parsley – chopped (not finely chopped)

1 large yellow onion – sliced

Olive oil

1/2 Juice of lemon

Dashes of Sea Salt

Dashes of Fresh Ground Black Pepper

Chicken:

3 pounds of boneless chicken breast

Marinade:

Healthy handful of Italian parsley – chopped (not finely)

3 cloves of garlic – chopped

Dashes of Curry powder

Dashes of Paprika

Dashes of Fresh Ground Black Pepper

Dashes of Cumin

Dashes of Sea Salt

1 tablespoon of Brown Sugar

1/2 Juice of lemon

1/4 cup of olive oil

Marinade to pour over the finished dish:

1 Juice of lemon

1/4 cup olive oil

Dash of Sea Salt

Dashes of Fresh Ground Black Pepper

Preparation

Quarter the eggplant lengthwise and slice, combine with the chopped garlic, parsley and onion and drizzle a little olive oil over the veggies. Season this with salt and pepper and grill.

Combine the ingredients for the marinade and pour over the chicken. Let this sit in refrigerator for and hour or so, or overnight or overnight if you wish.

Heat a griddle with a drizzle of olive oil and place the chunks of eggplant, slices of onion, garlic and parsley on the griddle. Grill until the veggies turn golden on both sides.

Place on platter and cover to keep warm while you grill the chicken.

Place the marinated chicken on the griddle and grill until one side turns golden, then flip and continue to grill on the other side, until the chicken turns golden and the juices run clear.

Tip: The chicken will turn firm to the touch when it is done, but do not let it become hard to the touch otherwise it will be dry and you will not enjoy it.

Combine the ingredients the lemon, olive oil and seasonings to pour over the finished dish and serve.