Roasted Chicken with Fries and Mustard

Yield: 6 people

Cooking the chicken:
3 whole all natural chickens
3 lemons
olive oil
Heat a coal fire grill until it is very hot. Have the butcher cut the back from the whole chicken and press it flat, still leaving all the pieces together. Season the chicken with lemon juice and let it sit for 10 minutes to dry. Then rub with the olive oil, salt , and cracked black pepper.
Grill the chickens on both sides and move them to the roasting rack on your grill. Cover the grill and let them roast until cooked. Cut the chicken down the center and give one half to each person.

Crispy Pomme Frites:
6 Idaho potatoes (peeled and sliced into fries)
2 quarts canola oil
salt and white pepper
Heat the canola oil in the fryer to 300 degrees. Fry the potatoes for 4 minutes and remove them from the oil to drain. Cook all the potatoes in batches if you have a small fryer. Heat the fryer up 350 degrees and fry the potatoes once more until crispy. Season with salt and pepper and serve immediately.

Twice baked eggplants:
6 Japanese Eggplants
3 small zucchini
1 bunch basil
1 tsp. garlic paste
½ lemon juiced
8 Tbs. olive oil
Slice the eggplants in half lengthwise. Score the flesh with a small knife. Season the eggplant with salt, pepper, and 2 tablespoons oil, and place them cut side down on a baking sheet pan. Place the eggplants in a 350 degree oven for 10 minutes. Remove the eggplants and let them cool.
Scoop out the flesh carefully and place it in a food processor with the basil and 4 tablespoons olive oil. Blend the eggplant until it is smooth and season with garlic paste, salt, pepper, and lemon. Slice thin coins of the zucchini and sauté them in a non-stick pan with 2 tablespoons of oil over a medium heat for 3 minutes. Transfer them to a cool plate and season them with salt and pepper. Place the eggplant puree back in the eggplant skins and arrange the zucchini slices like scales on top. Drizzle olive oil over the eggplants and bake for 5 minutes before serving.

To Serve:
Slice the steak and arrange on six plates. Place an eggplant slice on each plate and some pomme frites. Spoon some of the spicy German Mustard on the plate.