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CUT eggplant in - sort of- fries or strips, drizzle with some olive oil and season with pepper and salt. Make a package of the eggplant using tin foil.
Slice the chicken into strips, brush them with olive oil and season with pepper and salt. CUT the tomatoes in quarters and set them aside. Finely chop the mint leaves and garlic, then mix together with the Greek yoghurt.
Bake the eggplant packages for 20 minutes in the oven at 180 degrees Celsius or 350 degrees Fahrenheit. PLACE the brushed chicken strips on a heated grill and grill a few minutes on each side until they are golden brown.
PLACE in the oven for about 10 minutes, check regularly to see if it's done. Drizzle the salad with grape seed oil. Enjoy this salad with a nice glass of white wine, although a nice and light red wine will also be very suitable.