Name: Balsamic chicken with eggplant purée
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 chicken drumsticks (1.2kg); 2 tablespoon balsamic vinegar; 2 tablespoon light brown sugar; 1 large eggplant (500g), halved lengthways; 6 medium plum/roma tomatoes (450g), halved

Ingredients

8 chicken drumsticks (1.2kg)

2 tablespoon balsamic vinegar

2 tablespoon light brown sugar

1 large eggplant (500g), halved lengthways

6 medium plum/roma tomatoes (450g), halved

Method

1.Preheat oven to 240°C/475°F.

2.Combine chicken, vinegar and sugar in large shallow baking dish. Roast, covered, 15 minutes.

3.Meanwhile, pierce eggplant all over with fork; place, cut-side down, on oiled oven tray. Roast, uncovered, about 15 minutes or until tender. When cool enough to handle, peel eggplant; blend or process eggplant until smooth.

4.Uncover chicken; add tomatoes to dish. Roast, uncovered, about 15 minutes or until chicken is cooked through.

5.Serve chicken with eggplant purée and tomatoes; drizzle with pan juices.

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