Why can't we just call broiled eggplant, broiled eggplant? Well its called Baba Ganoush and the good news is that its available already prepared just about everywhere now...
- 2 pounds chicken thighs
- Salt and freshly ground pepper
- 2 teaspoons ground cinnamon
- 2 tablespoons Bertolli extra-virgin olive oil
- 2 medium tomatoes, cut into large dice
- 2 7-ounce containers Sabra Baba Ghanoush
- 1 cup dried apricots, roughly chopped
- 1/2 cup chopped fresh mint
Preheat broiler on high. Season thighs generously with salt and pepper and cinnamon. Place, skin side down, on a baking or roasting rack set on a rimmed, foil-lined baking sheet. Broil for about 10 minutes. Turn and continue to broil until skin is deep golden brown and chicken is just cooked through, another 5 to 6 minutes. Meanwhile, heat olive oil in a large saute pan over medium heat. Add tomato and season with salt and pepper. Cook, stirring, for about 1 minute. Add baba ghanoush and apricots. Continue to cook, stirring occasionally, until mixture is hot throughout, about 3 to 4 minutes. Season to taste with salt and pepper; stir in mint. Serve with chicken.