Chicken with Eggplant Mousse
Greece

8 oz. chicken drum (2 oz. each)
3 cups eggplant, diced and peeled
1 cup shallot, diced
1 ea. lemon
½ cup olive oil
2 tblsp. Oregano, chopped
salt, pepper and tabasco

 

Method of Preparation:

Season and roast chicken in oven.

Roast eggplant with shallots until tender and chop finely.

Add lemon juice, olive oil, and season to taste.

Put dollop of eggplant on plate and top with chicken drum.

 

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