Pan-Seared Chicken Thighs

Preheat the oven to 500°F. Wash and dry the fresh produce. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Cut off and discard the root and stems of the fennel; thinly slice the bulb. Quarter the lemon and remove the seeds. Cut the tomato into thin wedges. Cut off and discard the stems of the eggplants. Halve the eggplants lengthwise; then, using the tip of your knife, carefully score a shallow diagonal crosshatch pattern into the cut sides (do not cut through to the skin).

Place the cut eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper on both sides; arrange the eggplants cut-side up. Roast in the oven 28 to 32 minutes, or until browned and completely tender. Remove from the oven. When cool enough to handle, using a spoon, scoop out the flesh of half the roasted eggplants; discard the skins. (Leave the remaining eggplant halves intact.) Roughly chop the scooped-out flesh; then, in a small bowl, combine with half the vinegar and a drizzle of olive oil. Season with salt and pepper to taste.

While the eggplants roast, in a medium bowl, combine the sliced fennel bulb, tomato, Aleppo pepper, half the fennel fronds (save the rest for garnish) and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste; toss to thoroughly coat. Set aside as you continue cooking.

While the eggplants continue to roast, pat the chicken thighs dry and season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken, skin-side down first, and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes on the first side, then 3 to 5 minutes on the second side, or until browned and cooked through. Transfer the cooked chicken to a plate and set aside in a warm place as you continue cooking. Carefully wipe out any excess oil in the pan, leaving any browned bits (or fond) at the bottom.

To the reserved chicken fond in the pan, add the miso paste, honey, butter, remaining vinegar and ¼ cup of water. Heat over medium, whisking frequently, 5 to 7 minutes, or until well combined and slightly thickened; season with salt and pepper to taste. Remove from heat and set aside in a warm place.

Spread a thin layer of the chopped eggplant onto each plate and top with the salad, cooked chicken, roasted eggplants and a couple spoonfuls of glaze. Garnish with the remaining fennel fronds and lemon wedges. Enjoy!