A couple of weeks ago Maria put a recipe on her blog for chicken and eggplant, which looked as if it might be very good for the Sunday buffet at the Hotel Lac Tanganyika.
So I introduced it to Chef Richard; and indeed, it was so much liked in the Sunday Buffet that Richard made it again for the a la cart menu at yesterday’s lunch!
Here is how it was made at the hotel:
Mutoi ‘improved’ chicken are cut in pieces by sous-chef Philippe. Bones are not removed because they do add flavor.
Tomato sauce and eggplant have been prepared separately and now Chef Richard is ready to put the dish in the Hotel’s large oven.
Less than half-way through the Sunday Buffet, and already the dish is more than half eaten!
Thanks, Maria – this is going to be a great hit both for the buffets and also for a la carte!
Maria has put a picture of Richard and the dish on her blog – Richard is delighted, Maria!