Grilled Chicken & Eggplant Sandwich with Tahini Dressing

Serves 2

1/2 lb chicken cutlet

1 small eggplant, sliced

1 vine tomato, sliced

4 bread slices, toasted

4 T. goat cheese

2 oz. sweet potato greens

2 oz. spring mix salad greens

2 T. tahini dressing

Salt & pepper to season

Season separately the chicken and eggplant with olive oil, salt and pepper. Grill both over a medium-high heat until done. In a small bowl toss the sweet potato greens and spring mix with the tahini dressing. To assemble the sandwich, spread softened goat cheese on both sides of the the bread. Place the chicken, eggplant, tomato, and greens on one slice and place the other slice on top. Cut in half and enjoy with your favorite side

Tahini Dressing

1 T Tahini paste

1 garlic clove, minced

2 T. lemon juice

1 T. red wine Vinegar

2 T. flat leaf parsley

1 T. fresh Oregano leaves

2 tsp finely chopped shallot

1/2 cup Extra Virgin olive oil

In a bowl combine the tahini paste, garlic, lemon juice, red wine vinegar, parsley, oregano, and shallots. Whisk together quickly while slowly adding the olive. Continue to whisk until all the ingredients are incorporated.

-- Garden Chef Christina Curry

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