Sufra Dayma: Chicken, Eggplant and Tomato Pasta Salad By Moushira Abdel-Malek Serves 4 Ingredients: 500 gms chicken breast fillets 1 eggplant, cut into 1 cm-thick slices 250 gms cherry tomatoes 2 cups dried pasta 100 gms feta cheese 50 gms rocket (leaves only) 2 tbsp lemon juice 2 tbsp balsamic vinegar 1/4 cup extra virgin olive oil 2 tbsp (oil reserved) Salt to taste + pepper Method: Preheat oven to 200 degrees. Line a baking tray with aluminum foil. Heat a chargrill over medium-high heat. Brush olive oil over chicken and eggplant. Season with salt and pepper. Chargrill chicken for 2 minutes each side, to golden. Place chicken and tomatoes onto baking tray. Drizzle tomatoes with any remaining olive oil. Season with salt and pepper. Roast for 8-10 minutes, or until chicken is cooked and tomatoes have just collapsed. Meanwhile, chargrill eggplant for 3-4 minutes, each side, or until tender. Slice into strips. Place onto a plate. Cook pasta in a large saucepan of boiling salted water, until just tender. Drain. Transfer to a bowl. Slice chicken. Add to pasta. Add eggplant, tomatoes and rocket. Drizzle with lemon juice, balsamic vinegar and reserved oil. Toss gently to combine. Crumble feta and add over. Season to taste. Toss again and serve.