Sicilian Eggplant And Mushroom Fusilli

Prep:

1. pop a large pan of salted water on to boil
2. finely chop chilli
3. wash, halve and thinly slice eggplant
4. peel and crush garlic
5. thinly slice mushrooms
6. wash basil, pick leaves and tear
7. wash and dice tomatoes

Method:

1. Cook fusilli in boiling salted water for 10 minutes until al dente. Drain, reserving a mug of the cooking water. Return pasta to pan. Cover to keep warm.
2. Heat oil (1 tbsp/person) in a large saucepan over a medium to high heat. Add eggplant and chilli. Season with salt and pepper. Cook, stirring occasionally, until starting to brown. Add mushrooms and garlic. Cook, stirring occasionally, until mushrooms are tender.
3. Add tomatoes and a dash of the reserved cooking water to pan and season. Bring to boil. Simmer, uncovered, until slightly thickened. Stir in pasta and basil, keeping a few leaves back to garnish.
4. Serve topped with crumbled Feta cheese. Garnish with extra basil leaves.
5. wash and chop parsley
6. cut lemon into wedges
7. preheat the oven to 200°C (180°C fan-forced)
8. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
9. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
10. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
11. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
12. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
13. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.