Crazy for limes once again…specifically Persian Lime Oil this time…
we ventured into something a little bit different.
Roasted eggplant: yum
Extra virgin olive oil: yes
Spicy red pepper flakes: yep
Fresh mint: yahoo
Persian Lime Olive Oil: ei yi yi…my mouth is watering
The puree is utterly amazing in and of itself. The flavors are profound and play off one another in such a unique and artistic way.
Adding chicken just rounds it all out.
Persian Eggplant and Chicken
1 large eggplant
1/4 cup extra virgin olive oil
1/2 tsp. sea salt
fresh ground pepper
juice of 1/2 lime
2 Tbs. fresh mint, minced
1 Tbs. fresh basil, minced
1/2 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breast
sea salt and pepper
1 Tbs. Persian Lime Olive Oil
Preheat oven to 425 degrees. Place eggplant on the top oven rack, roasting whole for about 40 minutes (be sure to prick the globe once or twice with a fork for pressure relief – as I neglected to do so and experienced an eggplant “bomb” in the oven).
You’ll know it is ready when it’s super soft and bubbling brown (or when it explodes).
Once cool enough to handle, transfer the meat of the eggplant, discarding the skin, to a food processor, along with the finest extra virgin olive oil you can find, salt, pepper, red pepper flakes, and lime juice. Puree until smooth. Stir in most of the fresh mint and basil (reserving just a tad for garnish).
Meanwhile, or while the eggplant is cooking, salt and pepper the chicken breast and bake, covered for 35-40 minutes. Once it is cool enough to handle, shred with two forks.
Stir the shredded chicken into the eggplant puree.
Serve topped with remaining fresh herbs and drizzled with the Persian Lime Oil.