Chicken Breasts with Eggplant & Roasted Red Pepper Sauce
Submitted by wemr
Grilled chicken breasts served over smoky eggplant with a silky roasted red pepper and red wine vinegar sauce. A fresh, Mediterranean-inspired dinner ready in just 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIf you’ve ever charred a red pepper over an open flame, you know that smell: smoky, sweet, and impossibly inviting.
This dish builds an entire dinner around that flavor. Grilled chicken breasts and tender eggplant get bathed in a vibrant sauce made from fire-roasted red peppers puréed with red wine vinegar, garlic, and onion.
It’s the kind of meal that looks like you spent the afternoon in the kitchen, but really comes together in about half an hour.
Finished with a scatter of fresh herbs, this one belongs on your summer rotation right next to warm crusty bread and a glass of something cold.
Pro Tips
- Char the peppers until they’re nearly black all over. The more color, the deeper the smoky flavor in your sauce.
- Score the eggplant halves before grilling so they cook evenly and absorb the oil without turning soggy.
- Use Italian or Chinese eggplant here. They’re less seedy and more tender than the big globe variety.
- Let the roasted peppers steam in a sealed bag for at least 10 minutes. The skins will practically slide off.
Ingredients
Directions
To Roast Peppers: Place the peppers on the grill or under the broiler, turning them, until charred all over, nearly black.
Remove and place in a plastic bag to steam off skin.
When cool enough to handle, remove charred skin and seed them.
Preheat the grill or broiler.
Halve the eggplant, score in 2 or 3 places, and brush with some of the oil.
Place on the grill, cut side towards the heat.
Turn after 5 minutes. Cook until almost soft.
Add the chicken breasts and cook 3 minutes on each side, until done.
Remove to a plate.
Heat the remaining oil in a large frying pan until singing.
Add the onion and garlic, and cook until soft.
Purée the peppers and vinegar in a food processor or blender until smooth.
Add the purée, eggplants, and chicken to the frying pan, and heat together, about 5 minutes.
Place the chicken mixture on a platter surrounded by the eggplant and sauce.
Sprinkle with the herbs.
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