Sumac Chicken with Minted Eggplant Recipe

Sumac Chicken with Minted Eggplant

This recipe for Sumac Chicken with Minted Eggplant serves 4 people.

Time required: 25 minutes
(10 minutes to prepare, then cook for 15 minutes)

Ingredients you'll need:

• ¼ cup of olive oil
• ⅓ cup of lemon juice
• 2 tsp caster sugar
• 1 lemon, 140g sliced thickly
• ½ cup of mint leaf, fresh coarsely chopped
• 2 medium eggplant - aubergines, sliced thinly
• 1 tsp lemon rind, grated
• 2 tsp sumac
• 1 tbsp tahini
• 800 g chicken tenderloins

How to make Sumac Chicken with Minted Eggplant:

1. Combine rind, half the juice, sumac, sugar, tahini and chicken in large bowl.
2. Cook chicken on heated oiled grill plate (or grill or barbecue) until cooked. Remove from heat; cover to keep warm.
3. Cook eggplant on cleaned heated oiled grill plate until browned; combine eggplant in medium bowl with remaining juice, oil and mint.
4. Serve chicken and eggplant with lemon.

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