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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
These grilled eggplant turnovers are smoky, tangy, and packed with flavor. Tender eggplant wraps juicy balsamic-glazed chicken, sweet peppers, and caramelized onions, all finished with a rich
drizzle of balsamic glaze. A mouthwatering twist on grilled perfection!
Yields 8-10 turnovers
1 large eggplant, sliced vertically into 1/4-inch (1/2-centimeter) strips (I use a mandoline)
2 large red bell peppers, cut into quarters
1 red onion, sliced into 1/4-inch (1/2-centimeter) rings
2 pounds (910 grams) dark chicken cutlets
1/4 cup balsamic glaze, plus more for drizzling (I use Tuscanini)
1/4 teaspoon Gefen Salt, or to taste
black pepper, to taste
1 cup Tuscanini Olive Oil
1/2 cup Tuscanini Balsamic Vinegar
1 teaspoon Gefen Salt
1/4 teaspoon garlic powder
black pepper, to taste
Prepare the marinade by mixing all ingredients in a bowl.
Place the eggplant, peppers, and onion in one bowl and the chicken cutlets in another bowl. Divide the marinade between the two bowls and toss to coat all vegetables and chicken with the marinade. Let everything sit for at least 20 minutes to absorb the flavors.
Preheat the grill to medium-high heat. Grill the eggplant strips until tender with slight grill marks. Cook the bell pepper quarters until softened and slightly charred. Grill the onion rings until caramelized. Grill the chicken cutlets until golden brown and cooked through.
Once the chicken is fully cooked, chop it into bite-sized pieces and toss it with the balsamic glaze, salt, and pepper.
Place a grilled eggplant strip on a surface. Layer it with a piece of grilled red pepper, a grilled onion ring, and a portion of the chopped, glazed chicken.
Fold the eggplant over like a turnover, then drizzle the top with more balsamic glaze. Serve warm.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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