Grilled Eggplant Caprese Recipe

Grilled Eggplant Caprese is a delightful twist on the classic Caprese salad, featuring smoky, grilled eggplant slices layered with ripe heirloom tomatoes and creamy fresh mozzarella. Drizzled with extra-virgin olive oil and aged balsamic vinegar, this dish is garnished with fresh basil and flaky sea salt, making it a vibrant and flavorful addition to any meal.

Perfect as a refreshing appetizer or a side dish, it brings together simple ingredients in a beautifully layered presentation.

Grilled Eggplant Caprese

Ingredients

1 pound globe eggplant (about 2 small or 1 medium)

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more for serving

1 pound medium heirloom or beefsteak tomatoes (2 to 3)

1 (8-ounce) ball fresh mozzarella cheese

Handful fresh basil leaves

2 tablespoons aged balsamic vinegar or balsamic glaze

Flaky salt, for serving

Instructions:

Heat the Grill: Prepare an outdoor grill for medium-high, direct heat (about 400ºF).

Prepare Eggplant: Trim 1 pound of eggplant and cut it crosswise into 1/2-inch thick rounds. Arrange the slices on a baking sheet. Brush both sides with 1/4 cup of extra-virgin olive oil. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Prepare Tomatoes and Mozzarella: Core and slice 1 pound of medium heirloom tomatoes into 1/2-inch thick rounds. Slice 1 (8-ounce) ball of fresh mozzarella into 1/2-inch thick rounds, halving them if necessary to match the size of the eggplant and tomato slices.

Grill Eggplant: Once the grill is hot, clean the grates if needed. Place the eggplant slices on the grill in a single layer. Cover and cook until grill marks appear on the bottom, about 3 to 5 minutes. Flip the slices, cover, and grill until the other side has grill marks and the eggplant is tender, about 2 to 3 minutes more. Remove from the grill and return to the baking sheet.

Assemble Caprese: On a serving platter, arrange the eggplant, tomato, and mozzarella slices in an overlapping pattern. Drizzle with the remaining 2 tablespoons of extra-virgin olive oil and 2 tablespoons of aged balsamic vinegar or balsamic glaze.

Garnish and Serve: Tear a handful of basil leaves into smaller pieces if large or keep them whole. Sprinkle over the top, then add a generous pinch of flaky salt and additional black pepper to taste.

Notes:

Eggplant Preparation: To ensure even grilling, slice the eggplant into uniform rounds. If you prefer a softer texture, you can salt the eggplant slices and let them sit for about 20 minutes to draw out excess moisture before grilling.

Oil and Seasoning: Brushing the eggplant slices with olive oil helps achieve a nice char and prevents sticking to the grill. Make sure to season both sides with salt and pepper for balanced flavor.

Tomato and Mozzarella Slices: Slice the tomatoes and mozzarella to match the size of the eggplant slices for a cohesive presentation. Halve larger mozzarella slices if needed.

Grilling Tips: Preheat the grill to ensure it’s hot before placing the eggplant on it. This helps develop grill marks and a smoky flavor. Avoid overcrowding the grill to ensure even cooking.

Balsamic Glaze: If you prefer a sweeter touch, use balsamic glaze instead of aged balsamic vinegar. Both options add a rich, tangy flavor that complements the other ingredients.

Basil: Add the basil just before serving to maintain its freshness and vibrant color. Tear large leaves into smaller pieces to distribute the flavor evenly.

Serving Suggestions: This dish is excellent as a standalone appetizer or side. It can also be served over a bed of arugula or mixed greens for a more substantial salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The eggplant may lose some of its crispness, but the flavors will still be delicious.

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Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use any type of eggplant for this recipe?

Yes, globe eggplant is commonly used, but you can also use Japanese or Italian eggplants.

Just ensure they are sliced evenly for consistent grilling.

How do I prevent the eggplant from becoming too soggy?

Make sure to slice the eggplant evenly and avoid overcrowding on the grill.

Draining the eggplant slices after salting helps remove excess moisture.

Can I prepare the eggplant ahead of time?

Yes, you can grill the eggplant slices in advance and store them in an airtight container in the refrigerator for up to 3 days.

Reheat gently before serving.

What if I don’t have a grill?

You can use a grill pan on the stovetop or even bake the eggplant slices in the oven at 425°F (220°C) for about 20 minutes, flipping halfway through.

Can I use a different type of cheese?

Yes, you can substitute fresh mozzarella with other cheeses like burrata or a mild goat cheese, though it will change the flavor profile.

How can I make this recipe dairy-free?

Substitute the mozzarella with a dairy-free cheese alternative and omit the Parmesan, or use a vegan Parmesan if desired.

Can I make this recipe ahead of time?

You can grill the eggplant and prepare the tomato and mozzarella layers ahead of time.

Assemble and dress the dish just before serving for the best texture and flavor.

How can I adjust the recipe for a larger crowd?

Simply multiply the ingredients accordingly and use a larger grill or make the recipe in batches.

You may need to adjust grilling times for larger quantities.

Can I add other vegetables to this recipe?

Yes, you can include additional vegetables like zucchini or bell peppers, sliced thinly and grilled alongside the eggplant.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The eggplant may lose some of its texture but will still be flavorful. Reheat gently to avoid overcooking.