Mel Christensen

Mel Christensen

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Eggplant, Capsicum & Chicken Bake

chook

Eggplant, Capsicum & Chicken Bake

*Gluten Free,  Dairy Free, Egg free

Ingredients:

  • 750g skinless, boneless, chicken thighs
  • 2 large eggplants
  • Olive oil spray (or brush and a couple of tablespoons of oil)
  • 1 large red & 1 large green capsicum (or your choice of colours!), roughly chopped into large pieces
  • 4 spring onions, roughly chopped.
  • 2 springs rosemary (leaves only)
  • ½ cup(150g) Dijon mustard
  • ¼ cup (100g) pure maple syrup
  • 2 tbsp (30g)  rice wine vinegar
  • 2 cloves garlic – crushed
  • A good grinding of sea salt & black peppercorns

Method:

  1. Preheat your oven to 200ºc.
  2. Slice eggplants thickly, spray each side of slices with olive oil spray and place under a hot grill until browned.  Turn and cook other side. Remove and cool on plate or board.
  3. 3.       In a food processor place your capsicum pieces. Pulse until chopped into smallish bits (Thermomix users: 5 Secs/Speed 4)
  4. Add spring onions, rosemary, mustard, maple syrup, garlic and vinegar. Pulse again until well combined (TM Users: 5 Secs / Speed 6)
  5. Cut your now cooled eggplant slices into large bite size strips.
  6. Place your chicken pieces in an oven-proof baking dish, season with salt and pepper, and then scatter over your eggplant strips and contents of food processor bowl. Turn the thighs in the mixture so they are fully coated.
  7. Put your dish into the oven, and bake for 35 – 40 minutes
  8. Allow to rest for 5 minutes before serving. Sprinkle over some fresh rosemary and spring onions and serve alone or with a salad.