Grilled Chicken and Eggplant with Mozzarella and Tomatoes

Name: Grilled Chicken and Eggplant with Mozzarella and Tomatoes
Prep time: 25 min
Total time: 35 min
Ingredients: 1.25 pounds boneless, skinless chicken-breast halves (4 small); Kosher salt and freshly ground pepper; 0.5 cup extra-virgin olive oil, plus more for drizzling; 2 medium eggplants (1 ½ pounds total), sliced ½-inch-thick; 0.5 cup pitted Kalamata olives, coarsely chopped; 0.25 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

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By

Sarah Carey

Updated on July 18, 2021

Grilled Chicken-and-Eggplant "Caprese" — Photo: Linda Xiao

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

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.

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

Directions

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.
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.
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.
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.