Chicken and Eggplant Platter with Garlic Mayonnaise Sauce
Why don't we try a simple platter with roasted veggies and pan-fried chicken breast? Score the pulp of the halved eggplant with a crisscross pattern. This way, after roasting, you’ll get a...
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Ingredients
- For the veggies:
- 1 eggplant, halved lengthwise
- 2 medium tomatoes, halved
- 2 tablespoons of olive oil
- For the sauce:
- ⅓ cup mayonnaise
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- salt
- pepper
- 1 tablespoon lime juice
- For the chicken breast:
- 2 teaspoons of vegetable oil
- 10 ounces of chicken breast
- 1 spring onion, chopped (for garnishing)
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