Eggplants are often overlooked as a key ingredient, but when cooked properly, they transform into a wonderfully savory, meaty base that pairs beautifully with a variety of proteins and vegetables. One of the most delicious and satisfying ways to showcase eggplant is by grilling it to bring out its natural smoky flavor. Paired with tender chicken fillets, a smoky teriyaki glaze, and melty mozzarella, this recipe is an absolute game-changer. It combines the heartiness of chicken, the richness of eggplant, and the creaminess of melted cheese into one delicious dish.
The combination of chicken and eggplant is not just a perfect pairing in terms of flavor but also nutrition. Chicken provides a lean source of protein, while eggplants are rich in fiber, antioxidants, and vitamins, making this dish a healthy yet indulgent option for lunch or dinner. Whether you’re preparing this dish for a busy weeknight meal, a weekend gathering, or a family dinner, it’s guaranteed to impress with its bold flavors, vibrant colors, and nutritious components.
What sets this recipe apart is the interplay of textures and flavors: the crispy grilled eggplant, the tender grilled chicken, the savory depth of teriyaki sauce, and the freshness of tomatoes and parsley all come together in one bite. With a perfect balance of sweet, savory, and spicy elements, this dish is sure to become a regular favorite in your kitchen.
This is more than just a dinner idea; it’s a timeless recipe that’s easy to prepare, adaptable to different tastes, and loved by people of all ages. The ingredients are simple but full of flavor, and the beauty of this dish is how well it showcases the unique qualities of each element, from the tender chicken fillet to the creamy mozzarella and crunchy sesame seeds.
Full Recipe:
Ingredients
For the Grilled Chicken:
- 150-200g (5-7 oz) chicken fillet
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon chili pepper (optional, for a little heat)
- 1 tablespoon rosemary, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon teriyaki sauce (for marinating)
For the Grilled Eggplant:
- 2-3 medium eggplants
- Olive oil, for brushing
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon rosemary, finely chopped
For the Teriyaki Glaze:
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
For the Toppings:
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1/2 cup mozzarella cheese, shredded or in slices
- 2 tablespoons sesame seeds, lightly toasted
- Fresh parsley, chopped (for garnish)
Prep Time
20 minutes
Cooking Time
20-25 minutes
Total Time
45 minutes
Servings
Serves 2-3
Calories (Per Serving)
Approximately 350-400 kcal (depending on portion size and the amount of cheese used)
Step-by-Step Instructions
Step 1: Prepare the Chicken Marinade
- In a small bowl, combine 1 tablespoon of olive oil, the rosemary, chili pepper (if using), salt, and pepper.
- Add the chicken fillets to the bowl and rub the marinade all over the chicken, making sure to coat both sides. Allow the chicken to marinate for about 10-15 minutes to absorb the flavors. If you have more time, marinate for up to an hour for deeper flavor.
Step 2: Prepare the Eggplant
- Slice the eggplants into rounds or lengthwise slices (about 1/2 inch thick).
- Lightly salt the eggplant slices and let them sit for about 5 minutes to draw out excess moisture. This will help them grill better and prevent them from becoming soggy.
- After 5 minutes, pat the slices dry with a paper towel to remove any moisture.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt, pepper, and rosemary.
Step 3: Prepare the Teriyaki Glaze
- In a small saucepan over medium heat, combine 2 tablespoons of teriyaki sauce, sesame oil, honey, and soy sauce.
- Stir the mixture and let it simmer for 2-3 minutes, until it thickens into a syrupy consistency. Remove from heat and set aside.
Step 4: Grill the Chicken and Eggplant
- Heat a grill or grill pan over medium-high heat.
- Grill the chicken fillets for about 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- At the same time, grill the eggplant slices for 3-4 minutes per side until they are golden brown and tender. You may need to cook the eggplant in batches, depending on the size of your grill.
- Once the chicken and eggplant are cooked, remove them from the grill.
Step 5: Assemble the Dish
- On a serving plate, arrange the grilled eggplant slices as a base.
- Place the grilled chicken fillets on top of the eggplant slices.
- Drizzle the teriyaki glaze over the chicken and eggplant.
- Sprinkle the chopped garlic, tomatoes, and mozzarella cheese over the top.
- Return the dish to the grill for 1-2 minutes to melt the cheese slightly. Alternatively, you can use a broiler to quickly melt the cheese until bubbly and golden.
Step 6: Garnish and Serve
- Once the cheese has melted, remove the dish from the grill.
- Garnish with toasted sesame seeds and freshly chopped parsley.
- Serve immediately with a side of your choice, such as rice, quinoa, or a fresh salad.
Why This Recipe is Timeless
This dish represents the perfect balance of flavors and textures. The eggplant, when grilled, takes on a smoky, rich flavor that pairs wonderfully with the savory chicken. The teriyaki glaze adds a sweet and umami-rich element that elevates the dish to a whole new level, while the mozzarella cheese brings a creamy, melt-in-your-mouth texture that contrasts beautifully with the grilled vegetables and chicken.
Eggplant, chicken, and cheese are ingredients that have been staples in kitchens for centuries. Combining these ingredients in a fresh, vibrant way with the addition of herbs like rosemary and parsley, along with the sweet tang of teriyaki sauce, makes this recipe both timeless and unique. It’s a perfect example of how a few quality ingredients, prepared with care and love, can come together to create a dish that is simple yet absolutely delicious.
Furthermore, this recipe allows for flexibility. You can swap out the chicken for other proteins like tofu or beef, or you can adjust the heat level based on your preferences by varying the amount of chili pepper. Whether you’re cooking for a crowd or a quiet dinner for two, this recipe can easily be scaled up or down. The combination of healthy vegetables, lean protein, and indulgent cheese makes this dish suitable for any occasion.
Nutrition Facts (Per Serving)
- Calories: 350-400 kcal
- Protein: 28 g
- Carbohydrates: 15 g
- Fat: 22 g
- Saturated Fat: 6 g
- Cholesterol: 70 mg
- Sodium: 720 mg
- Fiber: 5 g
- Sugar: 12 g
FAQs
Q: Can I use a different sauce for the glaze?
A: Absolutely! If you’re not a fan of teriyaki sauce, you can substitute it with a balsamic glaze, honey mustard, or a simple soy sauce and ginger mixture for a different flavor profile.
Q: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily make this dish vegetarian by swapping the chicken with a plant-based protein like tofu or tempeh. To make it vegan, ensure that the mozzarella you use is dairy-free, and replace the honey with maple syrup.
Q: Can I prepare the chicken and eggplant ahead of time?
A: Yes, you can marinate the chicken and grill the eggplant slices a few hours before serving. Store them separately in the fridge, and reheat them before assembling and adding the cheese.
Tips for Perfect Grilled Chicken and Eggplant
- Don’t Overcook the Eggplant: Eggplant can become soggy if overcooked, so grill it until it’s just tender and lightly browned.
- Use a Meat Thermometer for Chicken: Ensure your chicken is fully cooked by checking its internal temperature. It should reach 165°F (75°C).
- Customize the Glaze: Feel free to adjust the sweetness and saltiness of the teriyaki glaze to suit your personal preferences by adding more honey or soy sauce as needed.
Storage Tips
Refrigeration: If you have leftovers, store the chicken and eggplant separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and eggplant in a pan or microwave before serving.
Freezing: This dish doesn’t freeze well due to the texture of the eggplant and mozzarella. It’s best enjoyed fresh.
Conclusion
This grilled eggplant and chicken with teriyaki glaze and mozzarella is more than just a meal; it’s an experience. With its layers of flavor, satisfying textures, and healthy ingredients, it’s a dish that you’ll want to make time and time again. The balance of smoky grilled eggplant, savory chicken, melty cheese, and the sweet, salty glaze makes this recipe a true standout. Whether you’re looking to impress at a dinner party or simply want to enjoy a flavorful meal, this dish is sure to become a cherished favorite. So, gather your ingredients, fire up the grill, and enjoy a meal that’s both delicious and timeless.