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1
Peel the shallots and cut them in half the long way (most large shallots have two lobes anyway and will naturally divide in half as you peel them).
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2
If they are small, peel them and leave them whole.
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3
Start a grill or preheat the broiler.
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4
Put the oil in a large nonstick skillet over medium-high heat.
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5
Add the shallots and cook for about 5 minutes, stirring occasionally, until they begin to brown.
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6
Add the eggplant, salt, and pepper and lower the heat to medium.
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7
Cook, stirring occasionally, until the eggplant softens, about 15 minutes.
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8
When the eggplant begins to brown, add half the ginger and cook for another 3 minutes or so, until the eggplant is very tender and the mixture fragrant.
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9
Meanwhile, rub the chicken breasts with salt, pepper, and the remaining ginger.
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10
Grill or broil, about 4 inches from the heat source, for 3 minutes per side, or until done.
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11
If youre using the cilantro, stir half into the eggplant mixture.
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12
Serve the chicken breasts on a bed of the eggplant and garnish with the remaining herb.
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13
For a more traditional dish, substitute garlic for the ginger (or use half of each to make the total) and revert to olive oil.
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14
Use fresh parsley in place of cilantro.
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15
Stir in a cup or more of seeded and chopped tomatoes at the last minute; these boost color as well as flavor, and the combination of tomatoes and ginger is another unexpectedly pleasant one.
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16
(Peel the tomatoes if you like, but I dont think its worth the effort in this case.)
