Grilled Chicken And Eggplant With Mozzarella And Tomatoes Recipes

GRILLED EGGPLANT WITH MOZZARELLA, TOMATOES, AND BASIL

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

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.

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 PARMESAN

Steps:

• Preheat grill to medium-high. Brush cut sides of tomatoes and shallot with 1 tablespoon oil. Grill, cut-side down, until charred in spots, 4 to 5 minutes. Flip and continue cooking until vegetables soften slightly, 2 to 3 minutes more. Transfer to a cutting board. When cool enough to handle, roughly chop and transfer to a bowl; season with salt and pepper.
• Brush both sides of eggplants with remaining 3 tablespoons oil; season with salt and pepper. Grill, turning once, until lightly charred in places and almost tender, 4 to 5 minutes per side. Transfer to a plate.
• Top eggplants with mozzarella. Return to grill and cook, covered, until cheese melts, 1 to 2 minutes. Top evenly with tomato mixture, sprinkle with basil, drizzle with oil, and serve with torn rustic bread.