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Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
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Butterflied roasted eggplant salad
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Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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Chicken Nuggets and Sweet Potato Chips

Chicken Nuggets and Sweet Potato Chips
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Chicken Nuggets and Sweet Potato Chips
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Ingredients
Chicken Nuggets
Sweet Potato Chips
Servings:
Instructions
  1. For the Sweet Potato Chips, line 2 baking trays with baking paper.
  2. Using a flat edge peeler, peel sweet potato into wide ribbons and spread out onto prepared trays. Place into the oven to bake until crisp, about 18-20 minutes. Remove from oven and set aside to cool. Repeat with remaining sweet potato.
  3. Increase oven temperature to 200C.
  4. For the Chicken Schnitzel, place butter into a medium sized glass bowl and sit over a saucepan of simmering water to melt.
  5. Meanwhile, combine the dry ingredients in a large sized bowl and set aside.
  6. Place chicken thighs between two sheets of baking paper on a chopping board and tenderise with a meat mallet. Cut chicken into bite-sized pieces.
  7. Add chicken pieces to the bowl of butter over steaming water and stir to coat the chicken. Remove from heat, drain excess butter then add chicken to the bowl of crumb and toss to coat completely. Transfer to a baking tray lined with baking paper and bake until golden, about 18-20 minutes, turning halfway.
  8. To serve, pile Chicken Schnitzels onto one side of a large serving platter. Pile Sweet Potato Chips next to the pile of Chicken Schnitzel.
  9. Serve with fresh cos lettuce leaves, lemon wedges and mayonnaise on the side.
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