Vegetable Rillettes with Smoked Chicken
Chicken supplies complete protein, while roasted eggplant and onion add fiber and a mellow sweetness. Blending creates a thick spread with a clear roasted-garlic aroma.
Line a baking tray with parchment. Pierce the eggplants (600 g), halve the onion (220 g), trim the top of the garlic head (90 g), and arrange the vegetables on the tray.
Roast the vegetables at 200°C for 45 minutes. Let them cool for about 20 minutes, then peel the eggplant and onion.
Blend the smoked chicken (380 g) into a purée. Separately blend the cooled vegetables with the garlic.
Combine both mixtures, season with sea salt (to taste), and stir. Transfer the rillettes to a covered container and let them rest in the refrigerator for 20 minutes before serving. Keep leftovers chilled.
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