Grilled Chicken and Eggplant with Mozzarella and Tomatoes

Grilled Chicken-and-Eggplant "Caprese"
Photo: Linda Xiao
Prep Time:
25 mins
Total Time:
35 mins

As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast, grilled eggplant, kalamata olives, and fresh parsley but the tomatoes remain the stars. They add acidity and a burst of freshness with each bite of this satisfying salad dinner.


  • 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


  1. Heat grill to high. Pound chicken with a mallet or small pan to an even 1/2-inch-thick. Season with salt and pepper; drizzle with 1 tablespoon oil.

  2. Toss eggplants with 3 tablespoons oil, season, and grill, flipping once, until charred in places and tender, about 4 minutes a side. Transfer to a bowl, cover, and let stand until fully softened, 10 minutes.

  3. Meanwhile, grill chicken, flipping once, until cooked through and charred in places, about 3 minutes a side. Stir together olives, remaining 1/4 cup oil, herbs, and vinegar; season to taste.

  4. Arrange chicken, eggplants, tomatoes, and cheese on a platter or plates. Sprinkle with olive mixture and more herbs. Drizzle with oil and serve with grilled bread.

Related Articles