This is what I made for dinner the other night and I thought I would share the recipes for the entire meal with you. None of this is overly complicated, I promise! Hubby actually did the grilling of the chicken and eggplant, but I do all the prep work. I love chopping and prepping things and he hates it so this arrangement works great for us.
I am not Greek at all, and this is more of an Americanized version of a Greek meal I suppose. But, it works for me. All three of the items taste great together but you could easily do just one or two of them if you wanted. This meal was made for just Hubby and I, but we had enough leftover for his lunch the next day.
Now if I only I could make baklava…that would have been perfect to end this meal!
To prep the chicken, I didn’t take a picture of this because raw chicken is not so pretty, I just put the two bone-in chicken breast halves into a plastic zip bag and added about 1 cup of Kraft Greek Dressing. I do this the night before so it has plenty of time to soak up the flavor. You can do boneless chicken as well, your cooking time will be shorter though.
Start by cutting off the ends of your eggplant. Then slice into rounds about 1/4″ thick. On a baking sheet, lay a sheet of paper towel. Now sprinkle both sides of the eggplant rounds generously with salt (you will rinse later). Lay the rounds on the paper towel, flipping over once. I do this for at least an hour or so. I do not refrigerate them while doing this.
Fresh green beans are so yummy! It is one of my favorite veggies. Canned or frozen will not work for this recipe though, you must use fresh. Pick them from your garden or pick some up at the local farmer’s market or grocery store. Wash them and trip the stem ends. Green beans today do not generally have that long “string” (hence the term string beans) and so you generally do not have to snip/pull the other end.
Boil some water and blanch the green beans for about 3-5 minutes. The thicker the green beans are the longer you want them cooking. This just takes the total rawness off of them but still leaves them very crisp.
Scoop out the green beans and add them to a bowl of ice water. See that black utensil to the right? That is a spaghetti fork and it works great for this job. Leave the beans in the ice water until you are ready to add the vinaigrette and drain them well before adding it.
In a small bow, mix up the vinaigrette. I used red wine vinegar, extra virgin olive oil, salt, pepper, and oregano. Then I added in the juice of half a lemon plus about 3 tablespoons of drained pimentos. If you wanted to make this easier you could just use some of that same Kraft Greek dressing instead and add the pimento to it.
Add the vinaigrette to the blanched green beans and toss well.
Now add in a 1/4 cup or so of crumbled feta cheese and toss again. Put in the fridge until ready to serve.
Rinse off your eggplant rounds. Then drizzle olive oil on both sides and season both sides with a small amount of salt (there is more salt in the feta), then some fresh black pepper and dried oregano.
Now it is time to grill! The chicken should go on first. Hubby says grill over indirect heat at about 400°-450° F for about an hour. You can baste with fresh Greek dressing at the end of cooking if you like also. After the chicken has been cooking for about 45 minutes, add the prepared eggplant slices over direct heat. They will cook about 15 minutes or until desired doneness. Sprinkle the eggplant with crumbled feta cheese as soon as it comes off the grill.
And there you have it! My Greek dinner! What do you think? Is this a dish you would try? What changes would you make, if any?