Day 24

For dinner we had the Oven-Roasted Chicken Shawarma from the NY Times.  Pretty delish, I'm looking forward to making it again when I can have it with feta and hot sauce.  I also made the Broiled Eggplant Salad from Good and Cheap.  Since the chicken takes a few hours I wanted to consolidate oven use so instead of broiling the eggplant I brushed the slices with olive oil and put them in the oven for the last 20 minutes or so while the chicken was cooking.