Chicken Eggplant De Luxe: Works for Women who Want to Lose a Pound or Five

 I threw this meal together: it's satisfying and good for diets in the sense that it's carb-free, a good thing at dinnertime. You'll have leftovers for the next day, too.

You will need:

Two or three chicken thighs

Sliced or minced garlic--lots

Chopped fresh parsley

Sliced zucchini

Olive oil

Juice of one half lemon

Herbal salt

Thinly sliced eggplant (Used three small ones)

Garlic powder

Chop or slice garlic and put in a medium-sized pyrex baking dish. Add rinsed, chopped parsley and zucchini. Toss in olive oil. Place the chicken thighs on top. Ideally these have cooled their heels in the fridge, already graced with herbal salt, for at least a few hours if not overnight, but if you don't have time, I won't tell. Drizzle with a little olive oil and the juice of that half  lemon.

You'll save something that looks like this:

Set aside for the moment and put your eggplant into an olive-oiled larger pan. Ideally you've salted it, let it sit for fifteen minutes, and paper-toweled off the salt (I did) but if you're in a rush, no worries. Do toss in olive oil and lay out as follows:

Everything goes in the oven at about 190ºC (about 375ºF) for about an hour--you'll check all from time to time; flip the eggplant a bit, baste the chicky from the juice in the pan. And then you'll eat:

 

This goes nicely with a single glass of dry white wine. Dry! No other carbs.  I promise you, you won't gain weight. You might lose a tad when the eggplant kicks in.