Garlic Chicken with Eggplant

  • Yield: 6 to 8 servings


2-- poblano chiles, roasted, peeled, seeded and chopped
1/3cup plus 2 tablespoons cold water
1tablespoon red wine vinegar
3cloves garlic, chopped, divided
1teaspoon honey
1/4cup canola oil
-- Kosher salt and freshly ground black pepper
6tablespoons peanut oil, divided
2/3-- of an Asianl type eggplant (smaller, darker purple variety), cut into 1/2 inch thick slices, diagonally
1pound ground chicken
1-- shallot, thinly sliced
1large serrano chile, chopped
2/3cup Thai basil leaves, roughly torn, divided
1 1/2tablespoons canned mushroom sauce
1tablespoon tamari sauce


1. In a food processor, combine the poblano, 2 tablespoon cold water, vinegar, 1 clove garlic, honey, canola oil and salt and pepper (to taste) and puree until smooth. Pour into a bowl, cover and refrigerate until ready to use.

2. Preheat oven to lowest setting (usually 170-200 degrees).

3. Heat 2 tablespoons peanut oil in a large skillet over high heat, swirling to coat. Add the eggplant slices in a single layer (should require two batches) and sear briefly on both sides, 1 to 2 minutes per side. Do not cook completely. Drain on paper towels. Repeat procedure with 2 more tablespoons peanut oil and the remaining eggplant slices. Place the drained eggplant slices in a single layer on a cookie sheet and place in the preheated oven to keep warm.

4. Wipe out the skillet with paper towels and return it to high heat. Add the remaining 2 tablespoons olive oil. Add the ground chicken, the remaining 2 cloves garlic, shallot and serrano chile and cook, stirring almost constantly, browning the chicken and breaking it up into smaller crumbles as it cooks. Drain off the excess oil. Stir in about 1/3 of the basil leaves, mushroom sauce and the tamari sauce and cook, stirring gently, for 2 minutes. Add the remaining 1/3 cup water and let cook until sauce is reduced, 4 to 5 minutes more.

5. Add the eggplant slices to the pan and the remaining basil leaves and toss, stirring frequently, until heated through. Transfer the mixture to a serving platter, drizzle with some of the vinaigrette and some pan sauce. Serve, passing the remaining vinaigrette at the table.

Makes 6 to 8 servings.