Grilled Chicken Breasts with Eggplant Salsa
Salsa
1 large eggplant
1 large ripe tomato, peeled and chopped
1 large sweet onion, peeled and diced
1 jalapeno, minced
¼ cup cilantro, chopped
3 tablespoons fresh lime juice, 2 tablespoons olive oil
Kosher salt and freshly ground pepper
Roast whole eggplant on medium high grill, turning often until skin is black and inside is soft; cool, remove skin, remove seed portion; chop remainder, salt and drain in colander. Combine with tomato, onion, jalapeno, cilantro lime juice, olive oil, salt and pepper.
Chicken
4-6 chicken breast halves, washed and dried
Rub chicken breasts with lemon juice and olive oil. Salt and pepper both sides, place on hot grill and grill 4-5 minutes per side. Grill extra chicken for another meal.