Chicken Breast With Eggplant, Shallots And Ginger

1. 1

   Peel shallots.

2. 2

   If they are small, leave them whole.

3. 3

   Otherwise, cut them in half the long way.

4. 4

   (Most large shallots have two lobes and will naturally divide in half as you peel them.)

5. 5

   Heat the broiler or a gas or charcoal grill.

6. 6

   Place oil in a large nonstick skillet, and turn heat to medium high.

7. 7

   Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown.

8. 8

   Add eggplant, salt and pepper, and lower heat to medium.

9. 9

   Cook, stirring occasionally, until eggplant softens, about 15 minutes.

10. 10

    When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.

11. 11

    Meanwhile, rub chicken breasts with salt, pepper and remaining ginger.

12. 12

    Grill about 4 inches from the heat source for 3 minutes a side or until done.

13. 13

    Stir half the cilantro into eggplant mixture.

14. 14

    Serve chicken breasts on a bed of eggplant.

15. 15

    Garnish with remaining cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.