BALSAMIC GLAZED CHICKEN AND EGGPLANT BOWL
Steps:
- I first halved an eggplant and carefully cut out the inside which I chopped into 1/2 slices. I evened out the inside to use the shell as a "bowl." I salted the eggplant slices and "bowl" with kosher salt and let sit for 30 mins. While that was sitting, I started reducing 1.5 cups of balsamic and 3 tbspn of sugar. After it reduced it to about 1/2-1/3 cups (it took about 30 mins)... I let it cool. This made a nice balsamic glaze/syrup. Preheat grill to direct med-high. After the eggplant sat for 30 mins, I rinsed all the salt off and threw chicken on the grill. As the chicken was cooking, I sliced (into 1/2 slices) a yellow pepper and a red onion. I brushed all veggie slices and the "bowl" with evoo, lightly salted and peppered. When I flipped the breasts, I threw the veggies on (skin side up on the bowl). After a few mins, flip veggies. When the veggies and chicken finished, I tented the chicken, and cut the veggies into 1/2 cubes/pieces. I tossed them in a mixing bowl with a little of the balsamic syrup, scooped them into my eggplant bowl, topped with feta and threw back onto the grill until the cheese melted. Finally, I plated the chicken and eggplant bowl, and drizzled both with the syrup.
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