Description

This Eggplant Caprese Salad is a flavorful twist on the Italian classic, featuring tender grilled eggplant slices layered with juicy tomatoes, creamy fresh mozzarella, and fragrant basil. Drizzled with olive oil and balsamic vinegar or glaze, this dish is perfect as a summer appetizer, vegetarian main, or elegant side.

Ingredients

1-2 globe eggplants (or Italian Graffiti eggplants), sliced into 1/2-inch rounds
1/4 cup extra virgin olive oil (plus more for drizzling)
2 tbsp balsamic vinegar (plus more or balsamic glaze for drizzling)
2 garlic cloves, minced or pressed
Kosher salt or flaky sea salt, to taste
Ground black pepper, to taste
2-3 ripe tomatoes (heirloom preferred), sliced
8 oz fresh mozzarella cheese, sliced (or burrata for variation)
Fresh basil leaves, torn

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Instructions

Preheat Grill:
Set your grill to medium-high heat (around 400°F / 200°C).
Prepare Eggplant:
Slice eggplants into ½-inch thick rounds and place on a baking sheet.
Make Marinade:
In a shallow dish, whisk olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Marinate Eggplant:
Dip each eggplant slice into the marinade, coating both sides. Let them rest for 10 minutes.
Grill Eggplant:
Grill eggplant slices directly on the grate for 4–5 minutes per side, until tender but still structured.
Assemble the Salad:
On a large platter, layer grilled eggplant, tomato slices, mozzarella, and basil leaves.
Season & Serve:
Drizzle with olive oil and balsamic vinegar or glaze. Sprinkle with salt and pepper. Garnish with more basil and serve immediately.

Notes

No need to peel the eggplant—its skin adds texture and flavor.
Swap mozzarella with burrata or tomatoes with cherry tomatoes as needed.
Optional toppings: pine nuts, arugula, or a touch of crushed red pepper for heat.