Grilled chicken with eggplant

I am trying to avoid falling back on pasta for non-company dinners, so last night I tried a recipe from Mark Bittman’s The Minimalist Cooks Dinner, a chinese-inspired eggplant/shallot/ginger mixture to serve with chicken.


The shallots get browned for a while, then in goes the eggplant until it’s nice and browned and soft. A bunch of minced ginger goes in towards the end, and I served it over rice with grilled chicken.


The eggplant was pleasantly bitter with the sweet shallots, which were really delicious. Another time I might just cook a ton of shallots this way–they were slightly caramelized and a really nice side dish.


We ate out on the porch even though it was a bit chilly. Frogs have woken up in a stream a block or two away, which reminded me of eating on my parents’ deck in Oregon. Spring must really be here!

I tried Bittman’s rice recipe from that book and it didn’t work nearly as well as his method in How to Cook Everything. This way made wet rice, blech.

One thought on “Grilled chicken with eggplant”

  1. Will you walk me through this? It sounds great; especially the shallots; pain to peel.

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