Grilled Mediterranean Chicken and Eggplant (Amy)

Ingredients

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Garlic

  Raw

  1 clove or 3g

• Spearmint

  Fresh

  1 tbsp or 6g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Lemon juice

  Raw

  2 tbsp or 30g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Eggplant

  Raw

  ½ eggplant, peeled (yield from 1-1/4 lb) or 229g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Combine 3 tablespoons olive oil with the garlic, mint, oregano and lemon juice in a blender. Blend until smooth. Lay the chicken breast in a baking dish and pour the mixture overtop. Marinate in the fridge for at least 2 hours. When ready to cook, preheat a gas or charcoal grill to medium high heat. Grill the chicken breasts until done on both sides. A few minutes before the chicken is done, season the eggplant slices with salt and pepper and brush with remaining olive oil. Grill until soft and lightly charred. Allow to cool slightly and chop the eggplant. Combine with the feta cheese and serve over the chicken.