Name: Chicken with eggplant puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 (1.2kg) chicken drumsticks; 2 tablespoon balsamic vinegar; 2 tablespoon light brown sugar; 1 large_piece (500g) eggplant, halved lengthways; 6 medium_piece (450g) egg (plum) tomatoes, halved; 1/3 cup fresh baby basil leaves, loosely packed

Ingredients

8 (1.2kg) chicken drumsticks

2 tablespoon balsamic vinegar

2 tablespoon light brown sugar

1 large_piece (500g) eggplant, halved lengthways

6 medium_piece (450g) egg (plum) tomatoes, halved

1/3 cup fresh baby basil leaves, loosely packed

Method

1.Preheat oven to 240°C (220°C fan forced).

2.Combine chicken, vinegar and sugar in large shallow baking dish. Cover dish, roast chicken 15 minutes.

3.Meanwhile, pierce eggplant all over with fork, place, cut-side down, on oiled oven tray. Roast, in oven, uncovered, about 15 minutes or until tender. When cool enough to handle, peel eggplant, blend eggplant until smooth.

4.Uncover chicken, add tomato to dish. Roast, uncovered, about 15 minutes or until chicken is cooked through.

5.Serve chicken with eggplant puree and tomato, drizzle with pan juices then sprinkle with basil. Serve with mixed salad leaves, if you like.

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Ingredients

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