Grilled eggplants, Tabbouleh and creamy chicken
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
4 small
Small eggplants
4
1/2 cup
Le Grec Italian Dressing
125 ml
3 piece
Ripe red greenhouse tomatoes to make 1 cup (250 ml) diced tomatoes
3
1.5 cup
Bunch of chopped fresh parsley to make 1.5 cups (375 ml) chopped parsley
375 ml
2 table spoon
Chopped fresh mint leaves (12-15) to make 2 tbsp. (30 ml) chopped mint
30 ml
1
Lemon
1
1/2 cup
Canned chickpeas, drained
125 ml
1/2 cup
Le Grec Balsamic Dressing
125 ml
Au goût / To taste
Salt and freshly ground pepper
Au goût / To taste
1 cup
Pulled chicken (homemade roasted chicken, rotisserie chicken or cooked chicken)
250 ml
1/3 cup
Le Grec Original Creamy Dressing
80 ml
PREPARATION
- GRILLED EGGPLANTS
- 1. Preheat the oven to 350° F (180° C)
- 2. Wash and cut the eggplants into 24 1 cm thick slices. Place in a large bowl.
- 3. Pour in the Le Grec Italian dressing and coat well.
- 4. Arrange on a cookie sheet and bake for about 30-35 minutes (baking times may vary depending on the oven and the thickness of the slices). The slices will be more grilled on the bottom, lift with a spatula to check doneness. The eggplant is ready when the slices are golden on the bottom.
- TABOULÉ
- 1.Wash and cut the tomatoes into cubes, chop the parsley and mint, drain the chickpeas.
- 2.Mix everything in a bowl and add the zest of 1 lemon.
- 3.Add the Le Grec Balsamic dressing and mix well. Add salt and pepper to taste.
- CREAMY CHICKEN
- Toss chicken and Le Grec Original Creamy dressing.
- Assembly
- Place 6 eggplant slices on each plate. Garnish with tabbouleh and then add the pulled chicken.
NOTES
| Imperial | Metric | |
|---|---|---|
| 4 small | Small eggplants | 4 |
| 1/2 cup | Le Grec Italian Dressing | 125 ml |
| 3 piece | Ripe red greenhouse tomatoes to make 1 cup (250 ml) diced tomatoes | 3 |
| 1.5 cup | Bunch of chopped fresh parsley to make 1.5 cups (375 ml) chopped parsley | 375 ml |
| 2 table spoon | Chopped fresh mint leaves (12-15) to make 2 tbsp. (30 ml) chopped mint | 30 ml |
| 1 | Lemon | 1 |
| 1/2 cup | Canned chickpeas, drained | 125 ml |
| 1/2 cup | Le Grec Balsamic Dressing | 125 ml |
| Au goût / To taste | Salt and freshly ground pepper | Au goût / To taste |
| 1 cup | Pulled chicken (homemade roasted chicken, rotisserie chicken or cooked chicken) | 250 ml |
| 1/3 cup | Le Grec Original Creamy Dressing | 80 ml |
PREPARATION
- GRILLED EGGPLANTS
- 1. Preheat the oven to 350° F (180° C)
- 2. Wash and cut the eggplants into 24 1 cm thick slices. Place in a large bowl.
- 3. Pour in the Le Grec Italian dressing and coat well.
- 4. Arrange on a cookie sheet and bake for about 30-35 minutes (baking times may vary depending on the oven and the thickness of the slices). The slices will be more grilled on the bottom, lift with a spatula to check doneness. The eggplant is ready when the slices are golden on the bottom.
- TABOULÉ
- 1.Wash and cut the tomatoes into cubes, chop the parsley and mint, drain the chickpeas.
- 2.Mix everything in a bowl and add the zest of 1 lemon.
- 3.Add the Le Grec Balsamic dressing and mix well. Add salt and pepper to taste.
- CREAMY CHICKEN
- Toss chicken and Le Grec Original Creamy dressing.
- Assembly
- Place 6 eggplant slices on each plate. Garnish with tabbouleh and then add the pulled chicken.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
35 min
4
preparation | servings | 
difficulty | 
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 4 small | Small eggplants | 4 |
| 1/2 cup | Le Grec Italian Dressing | 125 ml |
| 3 piece | Ripe red greenhouse tomatoes to make 1 cup (250 ml) diced tomatoes | 3 |
| 1.5 cup | Bunch of chopped fresh parsley to make 1.5 cups (375 ml) chopped parsley | 375 ml |
| 2 table spoon | Chopped fresh mint leaves (12-15) to make 2 tbsp. (30 ml) chopped mint | 30 ml |
| 1 | Lemon | 1 |
| 1/2 cup | Canned chickpeas, drained | 125 ml |
| 1/2 cup | Le Grec Balsamic Dressing | 125 ml |
| Au goût / To taste | Salt and freshly ground pepper | Au goût / To taste |
| 1 cup | Pulled chicken (homemade roasted chicken, rotisserie chicken or cooked chicken) | 250 ml |
| 1/3 cup | Le Grec Original Creamy Dressing | 80 ml |
PREPARATION
- GRILLED EGGPLANTS
- 1. Preheat the oven to 350° F (180° C)
- 2. Wash and cut the eggplants into 24 1 cm thick slices. Place in a large bowl.
- 3. Pour in the Le Grec Italian dressing and coat well.
- 4. Arrange on a cookie sheet and bake for about 30-35 minutes (baking times may vary depending on the oven and the thickness of the slices). The slices will be more grilled on the bottom, lift with a spatula to check doneness. The eggplant is ready when the slices are golden on the bottom.
- TABOULÉ
- 1.Wash and cut the tomatoes into cubes, chop the parsley and mint, drain the chickpeas.
- 2.Mix everything in a bowl and add the zest of 1 lemon.
- 3.Add the Le Grec Balsamic dressing and mix well. Add salt and pepper to taste.
- CREAMY CHICKEN
- Toss chicken and Le Grec Original Creamy dressing.
- Assembly
- Place 6 eggplant slices on each plate. Garnish with tabbouleh and then add the pulled chicken.
NOTES
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