Mediterranean Chicken and Eggplant
SERVES 4-6 PREP & COOK 30 MINS
■ 1kg chicken thigh fillets, trimmed
■ ¼ cup olive oil
■ 1 ½ tblsps Garlic & Herb Seasoning (see Tip)
■ 2 small eggplants, cut into 1 ½ cm thick rounds
■ ¹⁄³ cup lemon juice
■ 200g punnet baby Roma tomatoes, quartered
■ 1 cup chopped fresh parsley
■ 200g tub garlic dip
■ 2 tsps sriracha hot chilli sauce
■ Warmed Lebanese bread, to serve
Place chicken in a large bowl with 1 tblsp oil and 1 tblsp seasoning. Toss to coat. Season with salt
