Serves 4
Chicken/fish preparation
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4 Pieces of Chicken or Fish (I find a it works better with white fish or you can use any part of a chicken for this dish but chicken breast if your wanting the lower fat option)
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Parsley
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Garlic
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Salt
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Pepper
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Lemon/balsamic vinegar
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Olive oil
Eggplant and tomato salsa
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2 eggplants – cut into 1-2cm cubes
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3-4 fresh tomatoes – seeds taken out and flesh cut into cubes (great way to use soft tomatoes)
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Garlic
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1-2tbs Olive oil/olive oil spray
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Salt
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Pepper
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Spray olive oil or olive oil into a non stick fry pan, let pan get hot and add eggplant
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Add 2 cloves of crushed garlic into pan and add sprinkle of salt
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Let the eggplant cook slowly on med heat for 20ish min
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Add fresh tomato and let that cook with eggplant for 10ish min
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Season and add fresh basil if you have it
When your ready cook fish/chicken and serve together and steamed greens goes great with this.