Crescendo Sweet Pointed Pepper, Adagio Baby Eggplant, and Curried Chicken Salad Serves 4
Broiled Adagio eggplant:
2 Adagio baby eggplants, sliced
30 mL ( 2 tbsp) canola oil
5 mL ( 1 tsp) sea salt
Curried chicken:
15 mL ( 1 tbsp) olive oil
5 mL ( 1 tsp) Madras curry powder
1 clove garlic, finely minced
4 Crescendo sweet pointed
peppers, finely chopped
½ roasted chicken, meat
removed and shredded
2 green onions, chopped
10 mL ( 2 tsp) Dijon mustard
30 mL ( 2 tbsp) mayonnaise
30 mL ( 2 tbsp) plain yogurt
1 lime, juiced
30 mL ( 2 tbsp) tamarind or
mango chutney
125 mL (½ cup) cilantro, chopped
2 mL (½ tsp) sea salt
baguette slices
1. Preheat broiler on high. In a
medium bowl, toss the Adagio baby
eggplant with 30 mL ( 2 tbsp) of
canola oil and sea salt. Place Adagio
eggplants on a baking sheet and broil
for 4 minutes on each side or until
golden. Set aside. 2. Place small
skillet over medium heat and add olive
oil. Add curry powder, garlic and sauté
briefly (only a minute or two). Remove
from heat. 3. In a medium-sized
bowl, mix oil, curry, and garlic with
rest of ingredients. 4. Top one slice of
baguette with broiled Adagio eggplant
and curried chicken mixture.
