Grilled Chicken and Roasted Eggplant Salad with Harissa Vinaigrette

This Grilled Chicken and Roasted Eggplant Salad with Harissa Vinaigrette is a delicious and healthy Mediterranean-style salad. It takes just 10 minutes to prepare and 25 minutes to cook, and is packed with flavor and nutrition.

Cooking Equipment:

Baking sheet Grill pan Small bowl Large bowl

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Mediterranean

Keywords:

Keywords:

Grilled Chicken, Roasted Eggplant, Harissa Vinaigrette, Salad

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

2 chicken breasts
1 large eggplant
2 tablespoons olive oil
2 tablespoons harissa paste
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).
Cut the eggplant into 1-inch (
5 cm) cubes and place on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 20 minutes, stirring halfway through.
Heat a grill pan over medium-high heat. Rub the chicken breasts with the remaining olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until cooked through.
In a small bowl, whisk together the harissa paste, red wine vinegar, and honey.
In a large bowl, combine the roasted eggplant, grilled chicken, parsley, and mint. Drizzle with the harissa vinaigrette and toss to combine.

Nutrition:

Calories: 590, Fat: 28g, Protein: 37g, Carbs: 44g, Fiber: 10g

This Grilled Chicken and Roasted Eggplant Salad with Harissa Vinaigrette is a delicious and healthy Mediterranean-style salad. It takes just 10 minutes to prepare and 25 minutes to cook, and is packed with flavor and nutrition.

Rating:

3

Did You Know?

Lahmacun, a thin flatbread topped with minced meat and vegetables, is a popular street food in Turkey and other Mediterranean countries.