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    Home » Recipes » Salads

    By Kaleigh McMordie - August 20, 2019, Updated July 19, 2020

    Grilled Eggplant Caprese

    Jump to Recipe·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)

    grilled eggplant, tomato and mozarella caprese salad on a grey plate with grilled toast in the background

    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.

    sliced eggplant on a brown cutting board sprinkled with salt

    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.

    sliced mozzarella cheese, sliced tomatoes, and fresh basil on a cutting board

    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.

    eggplant being grilled on a grill pan

    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.

    hand placing a slice of grilled eggplant on a plate with layers of sliced tomato and mozzarella

    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.

    grilled eggplant layered with sliced tomatoes and mozarella with basil and balsamic vinegar on a plate

    More eggplant dishes you’ll love:

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

    overhead shot of grilled eggplant caprese salad on a plate with a gold fork, surrounded by grilled toast and a tomato.

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

    Print

    Grilled Eggplant Caprese

    grilled eggplant, tomato and mozarella caprese salad on a grey plate with grilled toast in the background.
    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
    • 1 small eggplant, cut horizontally into ½" slices
    • 2 tbsp 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Twisted Nutrition says

      July 15, 2016 at 8:57 pm

      these look so fabulous! a perfect way to add some veggies to any dinner or party!

      Reply
      • Kaleigh says

        July 17, 2016 at 10:41 pm

        Definitely!

        Reply
    2. annelawton says

      July 15, 2016 at 4:07 pm

      This looks amazing, I love grilled eggplant!

      Reply
      • Kaleigh says

        July 17, 2016 at 10:41 pm

        Thanks, Anne!

        Reply

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