Chicken Aubergine a la Easy
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Units
Scale
- 2 Medium eggplants (aubergine), cut into 1/2 cm thick rounds
- 4 Tomatoes, cut into 1/2 cm thick rounds
- 2 tbs Olive oil
- 1 tsp Mixed herbs
- Salt and pepper, to taste
- 400g Birds nest pasta
- 1 Onion, finely sliced
- 2 Cloves of garlic, peeled and crushed
- 600g Rotisserie Chicken, skin and bones removed and shredded
- 1/3 cup Basil, leaves plucked and torn
- 60g Parmesan cheese, grated
Instructions
- Use half of the oil to brush both sides of the eggplant and tomato. Season well with mixed herbs, salt and pepper. Place eggplant and tomato sliced in a single layer on baking tray lined with baking paper and grill until tender. (Approximately 5 minutes per side for the eggplant and 2 minutes per side for the tomatoes.) Set aside.
- Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep pasta warm.
- Remaining oil and butter in the frying pan over a medium heat. Add onion and cook for 5 minutes, then add garlic and cook for 1 minute. Add the shredded cooked chicken, eggplant, tomatoes and basil, cover and cook for 3-4 minutes or until chicken is warmed through.
- Serve chicken and eggplant over the pasta and sprinkle with parmesan cheese.
- Prep Time: 10
- Cook Time: 20
- Category: Rotisserie
- Cuisine: Mediterranean
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