Roast chicken with eggplant and pine nuts

1. Preheat the oven at 210 °C (th. 7). Wash and dry the eggplants. Tim off the ends and cut the eggplants in two lengthwise and then cut into fine slices.

2. Grease a large oven dish and arrange the eggplant slices. Drizzle with olive oil and pour in the vegetable stock. Add salt and pepper.

3. Brush the chicken with olive oil and season to taste. Place on top of the eggplants and bake for 1 hour, basting with the cooking juices regularly.

4. Sprinkle the eggplants with the pine nuts and cook for 15 more minutes.

5. Check the cooking: cut the chicken to the crotch. If it is pink, cook for 5 more minutes. Serve when it is ready.

Photo credit: Sucré Salé