Grilled chicken w/ roasted eggplant salsa & cumin vinaigr

4 servings

Ingredients

Quantity Ingredient
1 1 1/4-lb eggplant
1 tablespoon Olive oil
½ cup Chopped red onion
1 Jalapeno chili, seeded, chopped
1 Garlic clove, chopped
2 tablespoons Chopped fresh basil
2 tablespoons Chopped fresh cilantro
1 tablespoon Chopped fresh mint
1 teaspoon Sesame seeds, toasted
1 tablespoon Fresh lime juice
2 teaspoons Fish sauce (nam pla)
1 teaspoon Sugar
½ teaspoon Oriental sesame oil
2½ tablespoon Balsamic vinegar
2 tablespoons Chopped shallots
1 Garlic clove, minced
½ teaspoon Ground cumin
6 tablespoons Olive oil
1 teaspoon Chopped fresh basil
4 Skinless boneless chicken breast halves
Olive oil
¼ cup Large capers packed in vinegar, drained (about 2 oz)

Directions

SALSA

VINAIGRETTE

FOR SALSA: Char eggplant over gas flame or in broiler until blackened on all sides and beginning to collapse, about 12 minutes. Transfer to baking sheet; cool. Discard any juices. Peel skin from eggplant. Cut eggplant into ¾-inch pieces. Place in colander; drain 15 minutes.

Heat 1 T olive oil in medium skillet over medium heat. Add onion, jalapeno and garlic. Cover; cook 5 minutes. Stir in basil, cilantro, mint and sesame seeds. Remove from heat. Combine lime juice, fish sauce, sugar and sesame oil in medium bowl. Stir in onion mixture.

Mix in eggplant. Season with salt and pepper. Let stand at least 2 hours.

FOR VINAIGRETTE: Combine vinegar, shallots, garlic and cumin in small bowl. Gradually whisk in oil. Stir in basil. Season with salt and pepper. (Salsa and vinaigrette can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Season chicken with salt and pepper. Brush with oil. Grill until cooked through, about 5 minutes per side. Slice and transfer to plates.

Warm salsa in medium saucepan and vinaigrette in small saucepan.

Drizzle vinaigrette over chicken. Spoon salsa alongside. Sprinkle with capers.

*Available at Asian markets and in the Asian section of many supermarkets.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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