Seasonal Summer Entertaining BBQ & Grilling Recipes Grilled Chicken Recipes Grilled Chicken and Eggplant with Mozzarella and Tomatoes 5.0 (1) 1 Review By Sarah Carey Sarah Carey Sarah is the food content director for Martha Stewart Brand and a freelance food editor, recipe developer, and food stylist working in NYC. Previously she was the food director for Martha Stewart Living magazine, and the editor-in-chief of Everyday Food. You can see her thousands of fun and informative cooking videos on the Everyday Food YouTube channel. Editorial Guidelines Updated on July 18, 2021 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July/August 2021 Rate It PRINT