Ingredients:
- 12 ounces Skinless Chicken Breast, Thigh, or Leg
- 1 Eggplant
- 1 Lemon
- 1 Garlic Clove
- 2 tablespoons of Parsley
- 2 tablespoons of Paprika
- 2 tablespoons Sesame Seeds
- 3 tablespoons Olive Oil
Instructions:
- Preheat oven to 400° Fahrenheit
- In a baking pan, place the eggplant, cover with 2 tablespoons of olive oil, and bake until tender, about 25-30 minutes
- While the eggplant is baking, heat a skillet over medium heat with 1 tablespoon of olive oil
- Add the chicken and cook until golden, about 10 minutes
- Once the eggplant is done, let it cool and then remove the skin.
- In a food processor, combine the eggplant, salt, garlic, sesame seeds, paprika, parsley, and hand squeeze the juice from the lemon, and blend together until smooth.
- Serve immedietly with the chicken
