Chicken Breast With Eggplant, Shallots And Ginger

• 8 ounces shallots (about 6 large)
• 1/4 cup neutral oil, like canola or grapeseed
• 1 to 1 1/4 pounds eggplant, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons minced fresh ginger or 2 teaspoons dried ginger
• 1 1/2 pounds skinless, boneless chicken breasts (4 half breasts)
• 1/4 cup or more minced fresh cilantro

1. Peel shallots.
2. If they are small, leave them whole.
3. Otherwise, cut them in half the long way.
4. (Most large shallots have two lobes and will naturally divide in half as you peel them.)
5. Heat the broiler or a gas or charcoal grill.
6. Place oil in a large nonstick skillet, and turn heat to medium high.
7. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown.
8. Add eggplant, salt and pepper, and lower heat to medium.
9. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
10. When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
11. Meanwhile, rub chicken breasts with salt, pepper and remaining ginger.
12. Grill about 4 inches from the heat source for 3 minutes a side or until done.
13. Stir half the cilantro into eggplant mixture.
14. Serve chicken breasts on a bed of eggplant.
15. Garnish with remaining cilantro.

shallots, neutral oil, eggplant, salt, fresh ginger, skinless, fresh cilantro

Taken from cooking.nytimes.com/recipes/8420 (may not work)