There was a period of time in college that I became vegan. It was a…
CURRY CHICKEN EGGPLANT BITES
My dad has been visiting from Pennsylvania for the past two weeks and it has been so wonderful to have him here. He is probably my biggest fan when it comes to my cooking, however I can rely on him to tell when something isn’t exactly on point. Today I made curry chicken eggplant bites. He loves curry- we have had it at least three times since he has been here. The eggplant? I found out today that he wasn’t a big fan.
Does this mean others would not enjoy? I personally love eggplant so I guess I’m somewhat biased. I loved eating the crispy rounds straight from the oven without any topping. I made eggplant fries with homemade mayonnaise once and was absolutely hooked. Years back I would make whole roasted eggplant with an assortment of veggies and goat cheese. This was when I didn’t realize how much dairy and I did not get along.
But today, I thought these simple roasted eggplant rounds tossed in olive oil and seasoned only with salt and pepper would go perfectly with curry chicken salad. I made a crockpot rotisserie chicken for dinner yesterday and used part of the leftovers for the curry, using a combination of dark and white meat. You could use one or the other but it was a nice balance.
When I make chicken salad, I like everything to be cut the same. I use my Pampered Chef chopper to cut the chicken, cashews, celery and grapes. I had to cut the green onions and cilantro by hand- the chopper doesn’t really work for those two items. If you don’t have a chopper, I would suggest cutting everything really small, almost minced but not quite that small. I find for small bite-sized appetizers, cutting everything small will work better to get the items to actually stay on top of your base.
I personally loved the final product. The bite and saltiness of the eggplant combined with the sweetness, creaminess and slight crunch of the curry chicken salad was a perfect two biter. If you have someone that isn’t a big fan of eggplant, try a slice of cucumber as a base. Not only is it easier and faster to make, but you may find more friends and family that enjoy the cucumber.
The cucumber bites are great for a dinner party, but also work well for a luncheon, tea party, or bridal shower. Eliminate the base completely and the chicken salad stands alone well for your next BBQ or work potluck. I love the versatility of these hors d’oeuvres and hope you enjoy them as much as I do. I would love to hear some of your favorite finger foods!
- Eggplant Bites
- 3 small Japanese eggplants cut into ½ inch rounds
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Curry Chicken Salad
- 1 cup chopped chicken
- ⅓ cup chopped cashews
- ⅓ cup homemade mayonnaise
- 1 small celery stalk, chopped
- 1 green onion, chopped
- ⅓ cup red grapes, chopped
- 1 teaspoon curry powder
- 1 tablespoon cilantro, chopped
- Salt & pepper to taste
- Additional chopped green onion and cilantro for garnish
- Preheat oven to 425 degrees. Line a baking sheet with a non-stick mat or parchment paper.
- In a large bowl, toss eggplant rounds with olive oil, salt & pepper. Place in a single layer on baking sheet and bake for 10 minutes. Remove from oven and flip over. Bake for an additional five minutes or until browned. Remove from oven and place on a cooling rack.
- To make chicken salad, combine all ingredients in a medium sized bowl and mix well.
- Top each eggplant round with 1-1/2 tablespoons of chicken salad mixture. Sprinkle with additional green onion and/or cilantro for garnish.