Grilled Eggplant Caprese

Grilled eggplant caprese features perfectly grilled eggplant, juicy summer tomatoes, fresh mozzarella and basil. It’s an easy, healthy and delicious summer dish perfect for using seasonal eggplant! (gluten-free, vegetarian, nut-free)

I love eggplant - in theory. It’s such a gorgeous color, and in the summer it’s so abundant and inexpensive. I always end up buying eggplant with the best intentions, then it sits in my fridge because I have no idea what to do with it. 

To be honest, Mr. Table doesn’t like eggplant, and it’s not my veggie of choice, so I find that inspiration doesn’t come easy when it comes to preparing eggplant. But recently, I’ve found that grilled eggplant is the way to go, especially when you add it to a fresh summer caprese salad.

Why You’ll Love This Grilled Eggplant Caprese Recipe

Grilled eggplant is a great way to dip your toe into preparing eggplant. All you need to turn the somewhat bitter vegetable into something delicious is some olive oil, salt and pepper. A quick stint on the grill produces a soft interior with just enough bite, and brings out a lovely smoky flavor along with gorgeous grill marks. Classic caprese flavors of tomato, fresh mozzarella, basil and balsamic balance out the grilled eggplant in a truly delicious summer dish. And there are more reasons to love this grilled eggplant caprese! It’s:

• Easy to make in just 15 minutes.
• It’s a healthy vegetarian main or side dish.
• It’s naturally gluten-free and nut-free.
• It’s a fantastic way to use up summer eggplant and tomatoes from your garden.

How to make grilled eggplant caprese:

This salad is super simple, so the ingredients can really shine. 

• Heat a grill or grill pan to medium heat. Slice eggplant, brush with olive oil, and sprinkle with salt and pepper. 
• Grill eggplant slices for about 4 minutes per side, then arrange the slices on a platter with sliced fresh tomatoes and mozzarella. 
• Sprinkle with fresh basil and drizzle with balsamic vinegar (or a reduction, like I used here), and you’re done! 

It’s especially easy if you’ve already got the grill on for something else.

Pro Tips for Making Perfect Grilled Eggplant Caprese:

• In such a simple dish, you want the freshest vegetables possible for the best flavor. Choose an eggplant that is fairly firm with minimal brown bruising and use it within a couple of days. Tomatoes should be ripe, fragrant, and give just slightly when you give them a squeeze, but not be mushy.
• Don’t be afraid to oil and season the eggplant well! This will bring out the best flavor and texture.
• Serve warm, cold, or room temperature. Anything goes!
• Serve with toasted sourdough bread for a truly delicious meal, appetizer, or side.

What to do with leftovers 

Leftover eggplant caprese can be stored in the refrigerator and eaten for lunch the next day as-is or on top of your favorite greens. Or place in on some sourdough and heat in a pan for a delicious grilled cheese similar to my Mediterranean veggie hummus grilled cheese. If you just have leftover eggplant, you can get creative and use it on a pizza, in a salad, in a frittata, or mixed into pasta.

More eggplant dishes you’ll love:

• Italian Sausage and Eggplant Baked Ziti
• Warm Kale Salad with Mushrooms and Eggplant
• Roasted Eggplant Quinoa Salad

Did you make this recipe? Please leave a star rating in the comments!

Grilled Eggplant Caprese

Print Recipe

Grilled eggplant caprese features perfectly grilled eggplant, juicy summer tomatoes, fresh mozzarella and basil. It’s an easy, healthy and delicious summer dish perfect for using seasonal eggplant! (gluten-free, vegetarian, nut-free)

• Author: Kaleigh
• Prep Time: 5 min
• Cook Time: 10 min
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: side dish
• Method: grilled
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 1 small eggplant, cut horizontally into ½" slices
• 2 tablespoon extra virgin olive oil
• Coarse sea salt
• freshly cracked black pepper
• 2 medium ripe tomatoes, cut into ½" slices
• 8 oz fresh mozzarella cheese, sliced into ½" slices
• Fresh basil leaves, roughly torn
• Balsamic reduction, or balsamic vinegar

Instructions

1. Slice eggplant, tomato and mozzarella into ½" rounds using a sharp knife.
2. Heat a grill or grill pan to medium high heat.
3. Brush eggplant with oil on both sides and sprinkle liberally with salt and pepper.
4. Grill eggplant for 3-4 minutes per side. Remove from grill.
5. Arrange eggplant on a platter, alternating with tomato and mozzarella slices.
6. Drizzle with balsamic reduction or balsamic vinegar. Sprinkle with basil and serve.

Notes

• Don’t be afraid to oil and season the eggplant well! This will bring out the best flavor and texture.
• Serve warm, cold, or room temperature. Anything goes!
• Serve with toasted sourdough bread for a truly delicious meal, appetizer, or side.
• Store leftovers in an airtight container in the fridge.

Keywords: grilled eggplant caprese, eggplant caprese salad, how to grill eggplant