Page 96 - The Heimishe Newsflash Volume 1235

EGGPLANT
CHICKEN
STACKS

Enjoy a gourmet Mediterranean-inspired chicken and
eggplant stack with tahini and red cabbage slaw.

INGREDIENTS:
2 tsp salt, divided
1 large eggplant, sliced
4 slices dark chicken cutlets,
halved
1/2 cup oil
2 tsp lemon pepper
1/8 tsp black pepper
1 tsp garlic powder
1 tsp Gefen onion powder
tahini
red cabbage slaw

DIRECTIONS:
Sprinkle 1 teaspoon of salt onto eggplant slices
and set aside.
Combine the oil and spices in a ziplock bag.
Place chicken cutlets into the ziplock bag and
marinate for at least 30 minutes.
Spray the pan with cooking spray.
Cook the cutlets for 4-5 minutes or until cooked
through.
Marinate the eggplant for 5-10 minutes in the
chicken marinade.
Fry in the betty for 4-5 minutes.
To assemble, place 1 slice of eggplant on a plate.
Top with 1 chicken cutlet.
Spread chicken with tahini and top with another
slice of eggplant.
Add another piece of chicken on top of the
eggplant.
Garnish with red cabbage slaw.