Grilled chicken with baba ganoush and parsley salad

Ingredients

For 1 serving

• Chicken breast140 g
• Eggplant300 g
• Tahini15 g
• Garlic1 clove
• Lemon juice20 ml
• Parsley15 g
• Tomatoes100 g
• Red onion20 g
• Extra virgin olive oil8 g
• Pita bread0.5
• Cumin1 pinch
• Saltto taste

Contains: gluten, sesame,

In season: July – September

Method

1. Heat a conventional oven to 230 °C. Prick the aubergine a few times with a fork and cook it whole on a tray (or straight over a gas flame) for 30–35 minutes, turning, until the skin is black and the flesh very soft.
2. Meanwhile finely chop the parsley, dice the tomatoes and slice the red onion paper-thin.
3. When the aubergine is warm, open it, scoop out the flesh and let it drain in a sieve for a couple of minutes. Mash it with a fork with the tahini, grated garlic, half the lemon juice and a pinch of salt.
4. Season the chicken with the cumin and a pinch of salt. Heat a griddle pan over high heat and grill it about 5 minutes per side, until well marked and no longer pink in the centre.
5. Toss the parsley, tomatoes and onion with the oil, the remaining lemon and a pinch of salt.
6. Warm the pita on the griddle for a minute, then serve the sliced chicken with the baba ganoush, salad and pita.