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ʻĀINA Recipe: Ed Kenney’s Grilled Chicken & Eggplant with Miso Yogurt
January 22, 2019
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1 whole chicken
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2 pounds Japanese eggplant
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1 gallon water
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1/2 cup of sugar
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1 head of garlic
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3 cups of olive oil
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2 Tablespoons Herbes de Provence
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2 cups plain yogurt
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2 oz. white miso
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1T lemon juice
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1 bunch cilantro
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1 bunch mint
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1 cup kosher salt
Directions:
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Dissolve ½ cup sugar and ½ cup salt in one gallon of water. Place chicken in brine and refrigerate for 24 hours.
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Slice up all cloves in the head of garlic half width-wise. Place in sauce pot with two cups of olive oil and slow cook for 1 hour at low heat. Let it cool and remove garlic.
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Remove chicken from brine after 24 hours and cut into 2 breasts and 2 thighs/legs.
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Place chicken parts in garlic marinade and add 2 tablespoons Herbes de Provence. Set aside.
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Slice the eggplant in half lengthwise. Sprinkle liberally with salt and set aside for 30 minutes.
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Place 2 ounces of miso in a mixing bowl. Add 1 tablespoon lemon juice and whisk until smooth. Then slowly add plain yogurt and whisk in to avoid clumping. Add ½ teaspoon of salt and mix well. Refrigerate.
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Preheat grill.
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Remove chicken from marinade, allow excess oil to drip off. Place skin side down on grill. Rotate every 5 minutes to avoid burning. Set aside.
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With a towel, pat eggplant dry. Brush with olive oil and place on medium hot grill with cut side facing down.
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To finish, cut breast into three pieces at legs and joint. Slice eggplant to desired thickness.
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Scatter cilantro and mint leaves and drizzle with miso yogurt.
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Serve on a bed of brown rice or quinoa.