Aubergine, Pulled Chicken and Slow-Cooked Tomato Stacks
Burgers are one of the main things I crave and I really struggled without them when I first started eating paleo. When you really think about it though, burgers are just things stacked on top of other things, which is something really easy to recreate with paleo-friendly ingredients. These were super delicious, I might even go so far as to say that they could beat the burger. These are also the much simpler version of the Enchilada-Style Aubergine Boats.
1 aubergine/brinjal/egg plant – whatever you want to call it, it tastes the same.
2 chicken breasts
1 tin of chopped tomatoes
1 handful of fresh basil (I grabbed mine from my garden. Seriously, if you haven’t started growing your own yet, do it now!)
1 clove garlic, crushed
Salt, pepper and mixed herbs to taste
Coconut oil (or other) for cooking
1. Slice your aubergine around 1,5cm thick. Stab a few times with a fork and salt on either side before placing in the fridge for 30 minutes.
2. Loosely chop your onion and add it to your pot. Cook on a medium heat for about 10 minutes, stirring often.
3. Add your garlic, spices, tinned tomato and basil and stir together. Simmer for 20 minutes or until your other elements are cooked, stirring occasionally.
4. Remove your aubergine from the fridge and rinse off excess liquid and salt. Pat dry with some roller towel. Brush with olive oil, add salt and pepper and place in the oven at 180 for 10 minutes. Turn and continue for another 10 minutes or until slightly browned.
5. Place your chicken breasts on a microwaveable plate. Season with salt, pepper and olive oil and cover before placing in microwave for 10 minutes.
6. Remove from microwave and use 2 forks to shred your chicken.
7. Plate your aubergine, topped with chicken and slow cooked tomato. Garnish with a fresh basil leaf and drizzle with basil pesto.