Scenter Steamed Eggplant (Aubergine) With Chicken.

This recipe was modified to be used with the Black and Decker Scented Steamer Plus. It serves two as a main dish or 4-6 as a side dish. Modified from a recipe by Jeff Lim@Chef#166107

• Ready In: 35 mins
• Serves: 2

Ingredients

•  spinach

• Marinade

• 2  boneless skinless chicken breasts, diced
• 1⁄2 teaspoon  red pepper
• 2  teaspoons brown sugar
• 2  tablespoons soy sauce
• 1⁄4 teaspoon black pepper
• 1⁄4 cup cooking sherry

• Scenter spices

• 1⁄4 teaspoon  red pepper
• 1  bay leaf
• 1⁄4 teaspoon black pepper

• Eggplant layers

• 1  large eggplant
•  green onion
•  paprika

Directions

1. Marinate chicken and marinade ingredients together. It can be marinated for an hour or overnight.
2. Fill scenter spice bowl with scenter spices. Fill water to high water line.
3. Place chicken and marinade mixture in rice bowl and cook for 15-20 minutes. I like my eggplant a little firm but if you like yours softer cook the meat a little less time. There should be a total cooking time of 25-30 mimutes.
4. While the chicken mixture is cooking. Slice eggplant and sprinkle with paprika. Tear the green onion pieces lengthwise.
5. Remove rice bowl from steamer. Layer eggplant with green onion pieces. Top layers of eggplant with chicken mixture. Cook for another 10-15 minutes.
6. Serve on a bed of spinach.