This is a great weeknight meal because it only takes 5 minutes actual prep time and is ready within 40 minutes.
Eggplant, herb and chicken salad
Ingredients
- 1 large eggplant
- 1 handful of mint
- 1 handful of coriander
- 1 handful of dill
- 1 1/2 cups cooked chicken (I’ve used some leftover BBQ chicken)
- 1 lemon - you’ll use the zest and the juice
- 2 tbs olive oil
- Pinch sea salt
Preheat the oven to 220 degrees celcius.Slice the eggplant into 1cm strips lengthways, lay them on a baking tray lined with baking paper and drizzle with 1 tbs olive oil and sprinkle with sea salt. Place in the oven and cook for 30-35 minutes.Shred the herbs in your hands. Pull the chicken into shreds and toss through the herbs.Combine lemon juice, zest and remaining olive oil in a jar to make the dressing.
Once the eggplant is cooked remove it from the oven, allow it to cool for 5 minutes and chop into cubes.
Toss the eggplant through the salad and dress just prior to serving.
(Source: runningongreens)
