Oriental Chicken

Method

1. Grill the eggplant over a barbecue or wrap in foil and place on a gas flame for 1 minute per side, then finish in the oven at 200°C for 30–35 minutes until soft. (If using induction, bake directly at 200°C for 35 minutes.)
2. Slice the potatoes with skin into thin rounds. Fry in olive oil over medium heat, flipping every 2 minutes, until golden and cooked through.
3. Prepare the tahini sauce: mix 2 tablespoons of tahini with lemon zest, lemon juice, a drizzle of olive oil, salt, and a splash of water. Whisk until smooth and adjust consistency with more water as needed.
4. Season the chicken thighs with salt and pepper. Remove any hairs by passing them briefly over a flame. Cook in a hot pan skin-side down first until the skin is crispy, then turn and finish cooking until done.
5. For the tomato salad: deseed the tomatoes and dice the flesh. Combine with chopped parsley, mint, salt, a squeeze of lemon juice, a little raw onion, and a drizzle of olive oil. Grate a clove of garlic over the salad to taste.
6. Once the eggplant is cooked, scoop out the flesh, discard the skin, and chop the flesh. Season with olive oil, lemon juice, salt, a spoonful of the tahini sauce, and chopped parsley. Mix well to create a creamy eggplant mash.
7. To serve: spread the eggplant mash on the center of a plate. Drizzle with more tahini sauce. Place the crispy chicken thigh on top. Add the tomato salad and roasted potatoes around. Garnish with fresh mint leaves, parsley, and a final grating of lemon zest.