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Smoky smooth eggplant topped with grilled chicken with a bite of freshness from a briny olive & tomato salad

Serves 4


For the Eggplant Puree:

Olive oil

2 eggplants

1tbsp tahini

1tbsp parsley, minced

2tbsp lemon juice


For the Tomato-Kalamata Salad:

1 punnet cherry tomatoes, halved

1/4c kalamata olives, roughly chopped

2tbsp parsley, minced

1tbsp olive oil

1 small shallot, chopped

1/4tsp red pepper flakes (optional)


To Serve:

1lb chicken breast, grilled all the way through & sliced

2tbsp toasted pine nuts


Preheat smoker to 250 degrees, apple chips recommended. Cut the eggplants in half and cut about an inch deep crosshatch into the flesh of each half. Drizzle with olive oil and season with salt and pep. Smoke for 30 minutes, then cover with tin foil and smoke an additional 30-45 minutes, until soft. Scoop the flesh into a food processor with remaining ingredients and salt n pep and puree until smooth. Toss together the salad ingredients with salt n pep.


To serve, smear eggplant puree on four plates, fan out grilled chicken on top and then add on a scoopful of the tomato salad. Top with pine nuts.



Don’t do it.