November 4, 2011

Roasted Eggplant with Bell Peppers, Chicken, and Mozzarella

Name: Roasted Eggplant with Bell Peppers, Chicken and Mozzarella
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Ingredients: 1 medium eggplant, sliced lengthwise into 1/4-inch thick pieces; Celtic sea salt; 3 tablespoons melted ghee or clarified butter, divided; *(Here’s a recipe for homemade ghee); 2 red, yellow or orange bell peppers; 4 boneless, skinless chicken breasts; 8 ounces mozzarella cheese, shredded (substitute with Fontina for Gaps)

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Last Updated on September 18, 2023 by Deliciously Organic

Eggplant has become one of my favorite vegetables lately, so I thought I’d share this recipe for roasted eggplant with bell peppers, chicken, and mozzarella with you.

In the past I would buy one or two a year, but never really got creative with it. When I realized that salting the eggplant takes away the bitterness, it opened up a whole new world to me. I’ve been adding eggplant to dishes a couple times a week, and my family loves it! I’ve especially enjoyed using it as a base for a “pizza-like” meal. I slice and salt the eggplant, roast it, then top it with meats, other vegetables (caramelized onions are particularly good), and finish it off with cheese. 15 minutes in the oven until golden and bubbly, and dinner is ready. It’s a great basic recipe you can adapt in dozens of ways.

Roasted Eggplant with Bell Peppers, Chicken and Mozzarella

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Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Category: Main Dish
Diet: Gluten Free

Ingredients

Units

1 medium eggplant, sliced lengthwise into 1/4-inch thick pieces
Celtic sea salt
3 tablespoons melted ghee or clarified butter, divided
*(Here's a recipe for homemade ghee)
2 red, yellow or orange bell peppers
4 boneless, skinless chicken breasts
8 ounces mozzarella cheese, shredded (substitute with Fontina for Gaps)

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Instructions

Preheat oven to 425 degrees F and adjust rack to middle position. Lay eggplant pieces on a baking sheet and season both sides with sea salt. Let sit for 20 minutes.
Pat eggplant pieces with a cloth to dry. Using 1 1/2 tablespoons ghee, brush eggplant pieces and bell peppers (the peppers will be whole) with the ghee. Place bell peppers and eggplant slices on a baking sheet and roast for 20 minutes, until edges are turning golden brown. As soon as you remove the eggplant and peppers from the oven, place peppers in a large bowl and cover tightly with plastic wrap. Let peppers cool for 10 minutes, then peel skins off, remove seeds, and slice.
Heat remaining 1 1/2 tablespoons ghee in a large skillet over medium high. Place chicken breasts in pan and cook for 3 minutes, until bottom is golden brown. Turn chicken and cook another 3-4 minutes until golden brown on second side, and chicken is cooked through.
Divide roasted pepper slices on the 4 pieces of eggplant. Place a piece of chicken on the pepper slices and top with cheese. Bake for 15 minutes until bubbly. Serve immediately.