This Grilled Chicken and Eggplant with Mozzarella and Tomatoes is a juicy and tender recipe, which is made with Kalamata olives and fresh mozzarella. It’s the perfect summer dinner, ready in about 45 minutes.
Grilled Chicken and Eggplant with Mozzarella and Tomatoes Ingredients
- 1 ¼ pounds boneless, skinless chicken-breast halves (4 small)
- Kosher salt and freshly ground pepper
- ½ cup extra-virgin olive oil, plus more for drizzling
- 2 medium eggplants (1 ½ pounds total), sliced ½-inch-thick
- ½ cup pitted Kalamata olives, coarsely chopped
- ¼ cup chopped fresh herbs, such as parsley and mint, plus more for serving
- 2 teaspoons white-wine vinegar
- 1 pound mixed tomatoes, such as cherry and heirloom, sliced
- 1 ball (8 ounces) fresh mozzarella, sliced
- Grilled rustic bread, for serving
How To Make Grilled Chicken and Eggplant
- Prep the Chicken and Grill: Heat your grill to high. Pound the chicken breasts with a mallet to an even 1/2-inch thickness. Season them with salt and pepper and drizzle with 1 tablespoon of olive oil.
- Grill the Eggplant: Toss the eggplant slices with 3 tablespoons of oil and season with salt and pepper. Grill the eggplant, flipping once, for about 4 minutes per side, until charred in places and tender. Transfer the hot eggplant to a bowl, cover it with plastic wrap, and let it stand for 10 minutes to steam and soften completely.
- Grill the Chicken: While the eggplant steams, grill the chicken for about 3 minutes per side, flipping once, until it’s cooked through and has nice char marks.
- Make the Olive Vinaigrette: In a small bowl, stir together the chopped Kalamata olives, the remaining 1/4 cup of olive oil, the fresh herbs, and the white-wine vinegar. Season the vinaigrette to taste with salt and pepper.
- Assemble and Serve: Arrange the grilled chicken, softened eggplant, sliced tomatoes, and fresh mozzarella on a large platter or on individual plates. Drizzle the olive and herb mixture over everything, sprinkle with a few more fresh herbs, and finish with another light drizzle of olive oil. Serve immediately with grilled rustic bread.
Recipe Tips
- How to get perfectly tender grilled chicken? The most important step is to pound the chicken breasts to an even 1/2-inch thickness. This ensures they cook quickly and evenly without drying out before the center is cooked through.
- How do you keep eggplant from being tough? The secret is the post-grilling steam. Placing the hot, grilled eggplant slices in a covered bowl for 10 minutes allows the trapped steam to soften them into a perfectly tender, silky texture.
- Can I make parts of this ahead of time? Yes. The olive vinaigrette is perfect for making a day in advance; the flavors will have even more time to meld. You can also grill the eggplant and store it in the fridge, then serve it cold or at room temperature.
- What if I don’t have an outdoor grill? A cast-iron grill pan on the stovetop is an excellent alternative. Get it very hot over a medium-high heat to achieve a similar char and flavor on the chicken and eggplant.
What To Serve With Grilled Chicken and Eggplant
This is a beautiful, all-in-one platter that is a complete meal when served with the suggested grilled rustic bread. For a more substantial meal, it would also be wonderful with:
- A side of light, fluffy couscous
- A simple orzo salad with lemon and herbs
- A bed of peppery arugula
How To Store Leftovers
- Refrigerate: It’s best to store the components separately to maintain their textures. Store the grilled chicken, eggplant, and vinaigrette in separate airtight containers in the refrigerator for up to 3 days.
- To Serve Again: This dish is fantastic served cold the next day. You can chop everything up and toss it together to create a delicious, hearty salad.
Grilled Chicken and Eggplant Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 25g
- Protein: 45g
- Fat: 45g
- Saturated Fat: 14g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to peel the eggplant?
No, it’s not necessary. The skin of the eggplant is perfectly edible and helps the slices hold their shape on the grill. Just be sure to wash the eggplant well before slicing.
Can I use a different kind of cheese?
Yes. While fresh mozzarella is wonderful for its creamy, mild flavor, this dish would also be fantastic with crumbled feta for a saltier, tangier bite, or with slices of provolone.
What other herbs can I use in the vinaigrette?
The recipe suggests parsley and mint, which is a classic Mediterranean combination. Fresh oregano, basil, or a little bit of dill would also be delicious additions or substitutions.
Try More Recipes:
- Grilled Buttermilk Chicken Tenders with Dipping Sauces Recipe
- Grilled Ratatouille Muffaletta Recipe
- Grilled Pepper Bruschetta Recipe
Grilled Chicken and Eggplant with Mozzarella and Tomatoes Recipe
Description
A fresh and healthy Mediterranean-style platter featuring juicy grilled chicken, tender charred eggplant, fresh tomatoes, and creamy mozzarella, all topped with a zesty olive-herb vinaigrette.
Ingredients
Instructions
- Heat your grill to high. Pound the chicken to an even 1/2-inch thickness and season.
- Toss the eggplant slices with oil and seasoning, then grill for about 4 minutes per side until tender and charred. Place in a covered bowl to steam for 10 minutes.
- Grill the chicken for about 3 minutes per side until cooked through.
- Make the vinaigrette by stirring together the chopped olives, remaining oil, herbs, and vinegar.
- Arrange the grilled chicken, eggplant, tomatoes, and mozzarella on a large platter.
- Drizzle everything with the olive vinaigrette and serve immediately with grilled bread.
Notes
- The most important tip for this recipe is to pound the chicken to an even thickness to ensure it cooks quickly and stays juicy.
- For the best flavor, use a mix of colorful heirloom and cherry tomatoes.
- Don’t skip the step of letting the hot, grilled eggplant steam in a covered bowl; this is the secret to making it perfectly soft and tender.
- This entire dish is a perfect showcase for a high-quality extra-virgin olive oil.
Grilled Chicken and Eggplant with Mozzarella and Tomatoes Recipe