Oh, sweet eggplant. Paired with tomatoes, basil, oil and balsamic, this purple beauty really shines.
If you are enjoying an abundance of tomatoes from your garden or farmer’s market, this dish is a great way to put that fresh summer taste to work. The eggplant caprese makes a great side salad, appetizer or vegetarian main dish.
Never grilled eggplant before? It’s a quick way to get a mellow, smoky flavor, and the eggplant will hold up well the next day, too. If you like, you can grill the eggplant ahead of time.
If you are like me and just can’t get enough of grilled eggplant, try these dishes, too — Grilled Eggplant with Chimichurri Sauce or Grilled Eggplant Salad.
- 1 medium eggplant, sliced into 1/4 slices
- Olive oil (about 1/2 cup, plus more for drizzling)
- Balsamic vinegar (about 1/2 cup, plus more for drizzling)
- 4 to 5 medium tomatoes, sliced
- 15 basil leaves, divided
- 1 pound fresh mozzarella, sliced
- Salt and pepper to taste
- Fresh salad greens, optional
- Heat your grill to medium. Brush both sides of eggplant slices with olive oil and balsamic vinegar.
- Place eggplant slices on grill and cook until lightly browned, about 3 to 4 minutes. Turn over and grill another 3 minutes or so, until eggplant is softened and nice grill marks appear. Remove from grill and set aside.
- Layer salad greens on a serving platter. Arrange eggplant slices on greens. Top each piece of eggplant with a slice of mozzarella cheese, 1 basil leaf and a slice of tomato. Drizzle with olive oil and balsamic vinegar.
- Slice any remaining basil leaves into thin strips and sprinkle on top of eggplant stacks. Add salt and pepper to taste.
Keywords: appetizer, balsamic vinegar, basil, eggplant, mozzarella cheese, salad, side