Roast chicken, pesto and eggplant
( SERVES 2 )
16/9/2010
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A great healthy dinner in one dish that's easy to assemble and packed full of flavour. A pre-cooked chicken works well too.
Ingredients
(You can click on ingredients to see more related recipes)
| 1 | Baguette, small |
| 1 to brush | Olive oil |
| 1 | Salt & freshly ground pepper, to season |
| 1 | Eggplant, small |
| 1 | Cherry tomatoes |
| 1 | Roast chicken, (cold) |
| 1 to serve | Salad greens |
| 1 to serve | Nasturtium flower |
Pesto- makes approximately a cup
| 1 cup | Basil leaves |
| ½ cup | Parsley |
| ¼ cup | Pine nuts, (toasted) |
| 1 clove | Garlic |
| ¼ cup | Extra virgin olive oil |
| 2 tbsp | Parmesan cheese |
| 1 | Salt and pepper, (to season) |
Directions
- Preheat oven to 200 degC. To make croutons, slice the baguette, brush with oil, season and toast until golden.
- Slice the eggplant, brush with oil, season and bake until golden and tender.
- Make the pesto by blending the herbs, pinenuts and garlic in a food processor. Drizzle in the oil with the motor running.
- Stir in the parmesan and taste for seasoning. Stir through the chicken. Combine the eggplant, croutons, tomatoes, chicken, greens and flowers.
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