John Myers
Ingredients for 2 servings:
- 3 tomatoes
- 1 small eggplant(s)
- 1 onion(s)
- 500 g potatoes
- Chicken (ideally 1 piece of breast and 1 leg)
- Marinade, leftover chicken including garlic cloves
- 4 tbsp vinegar, peach-pepper-
- olive oil
- Milk
- Salt
- pepper
- nutmeg
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Wash and trim the eggplant, and cut into thin slices. Marinate for a few hours or overnight in the marinade (preferably in a liquid form). Peel the potatoes and cook in salted water. Meanwhile, wash the tomatoes, cut them into eighths, and remove the seeds. Finely dice the onion. Place both in a bowl. Fry the eggplant slices in a little marinade and olive oil until they have taken on some color, then finish cooking over low heat. Let cool slightly and add to the remaining salad ingredients. Remove any bones, skin, etc. from the chicken and cut into small pieces. Add to the salad ingredients in the bowl and mix well. Make a dressing from peach and pepper vinegar, olive oil, salt, and pepper and drizzle over the salad. Drain the potatoes. Add the remaining marinade and a little milk, and mash the potatoes. Depending on the desired consistency, add olive oil in addition to the milk, if desired. Season with salt, pepper, and nutmeg. Serve with the salad.
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