Monday, January 29, 2007

Chicken Sandwich with eggplant dip

Chicken Sandwich with eggplant dip
Flat bread
Eggplant dip
Grilled chicken breast (thinly sliced)
White onion (thinly sliced)
Red bell pepper (cubed)
Tomatoes (thinly sliced)
To make flat bread:
1 cup flour (sifted)
1 tsp. salt
¼ cup water
Mix salt and flour in a mixing bowl. Add 1 Tablespoon water at a time while mixing until it forms rough dough. Add water if its too dry, this depends of the strength of the flour you are using. Knead the dough in a floured flat surface for about 3 minutes or until smooth and elastic. Form dough into sausage shape and cut 1 inch thick. Form each into a small ball and flatten with a rolling pin.
To make eggplant dip:
1 large eggplant
1 cube chicken stock
1 cup water
Red pepper (diced)
Tomatoes (diced)
Onion (diced)
Garlic (finely chopped)
juice of ½ lemon
chili powder
Determine a base for the eggplant and slice the skin off thinly; so that the eggplant will lay flat. Slice the skin off of the opposite side and carefully take the meat of the eggplant using a spoon. Dice the meat into cubes. Rub the exposed eggplant meat with lemon juice, wrap with plastic and refrigerate while making the dip. Sauté garlic and onion until translucent add eggplant meat, add red pepper, water and stock. Bring to boil and simmer for about 5 minutes until almost all of the liquid has evaporated. Season with pepper and chili powder. Place the cooked mixture into the prepared eggplant case. In a hot pan, add onion and red pepper; cook until caramelized.Assemble sandwich. Arrange in each flat bread with chicken onion, pepper as desired. Serve with the dip.
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