**Grilled Chicken and Eggplant with Mozzarella and Tomatoes: A Flavorful Symphony of Grilled Goodness**
Indulge in a culinary journey with our grilled chicken and eggplant recipe, a tantalizing symphony of flavors and textures. Succulent chicken and tender eggplant slices are expertly grilled to perfection, then topped with a blanket of melted mozzarella cheese and juicy tomatoes. This delightful dish is not only visually appealing but also a burst of taste in every bite. Accompanying this main course are three additional recipes that will elevate your dining experience. Learn how to make a refreshing tomato salad, a zesty lemon-tahini sauce, and a delectable grilled pita bread that perfectly complements the grilled chicken and eggplant. Get ready to impress your taste buds and embark on a flavorful adventure with this comprehensive recipe collection.
GRILLED EGGPLANT CHICKEN PARMESAN
Steps:
- Preheat the oven to 375 degrees F. Line a 9-by-13-inch baking dish with parchment.
- Heat a grill pan over medium-high heat. Sprinkle the eggplant with some of the salt and pepper.
- Combine the olive oil and balsamic vinegar in a small bowl and brush half of the mixture on one side of the eggplant.
- Working in batches if necessary, arrange the eggplant brushed-side down in a single layer and cook until you get nice grill marks on the bottom, about 2 minutes. During this time, brush the top of the eggplant with the remaining vinegar mixture. Flip and repeat the grilling on the other side, about 2 minutes. Set aside.
- Arrange 2 of the eggplant slices in the prepared baking dish. Top with 1/4 each of the tomatoes and oregano; season with some of the salt and pepper. Top with 1 of the chicken breasts, then sprinkle with 1/4 each of the mozzarella and Parmesan. Repeat these layers, ending with the Parmesan.
- Bake until the cheese is browned and the chicken is cooked through, 20 to 30 minutes. Let stand for 5 minutes before serving.
GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL
Provided by Food Network
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.
- Cut mozzarella in half crosswise, then slice each half about 1/4-inch thick to create half-moon shaped pieces. Slice tomatoes in the same manner. Arrange tomatoes and mozzarella decoratively around the edge of a large serving platter.
- Place eggplant slices on barbecue (or place on baking sheet in broiler) and cook, turning once, until nicely charred on each side; the eggplant should almost caramelize. Arrange the cooked eggplant down the center of the serving platter, surrounded by the tomatoes and mozzarella. Pluck about 12 large leaves from the basil bunch, stack them, roll them up like a cigar, then slice crosswise into thin shreds (?chiffonade?). Scatter the basil shreds over the vegetables and cheese, then drizzle balsamic vinegar and more olive oil over all. Sprinkle with salt and pepper, to taste, and let stand until eggplant is at room temperature.
GRILLED CHICKEN AND EGGPLANT WITH MOZZARELLA AND TOMATOES
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.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for ripe tomatoes, tender eggplant, and juicy chicken breasts.
- Marinate the chicken: Marinating the chicken in a flavorful mixture of herbs, spices, and olive oil will help to keep it moist and juicy during grilling.
- Grill the chicken and eggplant to perfection: Grilled chicken and eggplant should have slightly charred exteriors and tender, juicy interiors. Be careful not to overcook either of them.
- Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a burst of flavor to this dish. Use them both in the marinade and as a garnish.
- Serve immediately: This dish is best served immediately after it is made. The chicken and eggplant will be at their best when they are hot and fresh off the grill.
Conclusion:
Grilled chicken and eggplant with mozzarella and tomatoes is a delicious and easy-to-make dish that is perfect for a summer meal. With its flavorful marinade, tender chicken and eggplant, and fresh herbs, this dish is sure to be a hit with your family and friends.
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