Chicken, eggplant and cherry tomatoes

• 1 medium-sized eggplant
• 10-12 cherry tomatoes
• olive oil
• 1 chicken leg
• salt
• pepper to taste
• 2 cloves of garlic
• juice of half a lemon
• oregano

Preparation

Season the chicken with lemon juice, pepper and 2 minced garlic cloves. Leave to marinate for 2 hours.

Cut the eggplant and cherry tomatoes in half.

Place the chicken leg and eggplant slices on a baking sheet.

Place half a cherry tomato in each eggplant slice.

Drizzle with a drizzle of olive oil and sprinkle with salt and oregano.

Place in the oven at 180 degrees for 35-40 minutes.