Main Course
Chicken & Eggplant Stack
Serves: 4
| Ingredient |
Preparation & Service |
- 4 chicken thighs or small chicken breasts
- 12 slices eggplant cut in circles
- mesclun mix
- red & yellow capsicum
- coulis for garnish
- basil pesto for garnish
Pesto
- 1 bunch basil
- 1 cup almonds
- 2 cloves garlic
- 1 cup parmesan
- 1 1/2 cups ETA Sal-Fry® Oil
- salt & pepper to taste
Capsicum Coulis
- 4 capsicums (2 red & 2 yellow)
- 1/2 cup Cornwell's brown Vinegar
- salt & pepper to taste
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- Pesto - Blend all ingredients to desired consistency.
- Capsicum Coulis - Roast capsicums, until skin is ready to peel off. Peel & de-seed. Place into a blender with vinegar, salt & pepper. Blend till slightly chunky, but smooth.
- Method - Grill the chicken & deep fry eggplant till crispy. Slice the chicken & arrange mesclun mix in centre of plate. Stack the chicken, eggplant, followed by more chicken & top off with pesto. Decoratively place capsicum coulis around the stack.
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