Eggplant Caprese Salad
A smoky, savory twist on a classic Italian favorite. Tender grilled eggplant rounds are layered with juicy heirloom tomatoes, creamy fresh mozzarella, and aromatic basil, then finished with a rich balsamic drizzle. It’s the ultimate quick and easy summer side dish!
Ingredients
For the salad
- 1 large eggplant
- 1 lb fresh tomatoes
- 8 oz fresh mozzarella
- 1/4 cup fresh basil leaves
- 1 tbsp balsamic glaze
- Pinch of kosher salt & fresh ground pepper
For the marinade
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic , minced
- 1 tsp dried oregano
- Pinch of kosher salt & fresh ground pepper
Instructions
- Preheat the Grill: Fire up your grill to medium-high heat, aiming for about 400°F.
- Prep the Eggplant: Slice the eggplant into ½-inch thick rounds. Arrange the slices in a single layer, sprinkle both sides generously with salt, and let them rest for 20–30 minutes to draw out excess moisture. Pat the eggplant dry with paper towels, then arrange them in a single layer on a baking sheet.
- Prepare the Marinade: Combine the olive oil, balsamic vinegar, minced garlic, salt, and pepper directly in a bowl, whisking until well blended.
- Marinate the Eggplant: Lay the eggplant slices in a shallow tray or dish, then pour the marinade evenly over them to coat both sides. Let them sit for 5 to 10 minutes, then transfer the slices to a platter, shaking off any excess marinade before grilling.
- Grill the Eggplant: Arrange the eggplant slices directly on the hot grill grate and cook for 4 to 5 minutes until they are lightly golden brown. Flip them over with a spatula and grill for another 2 to 3 minutes until tender.
- Assemble the Salad: On a large plate or serving platter, layer the warm grilled eggplant slices, heirloom tomato rounds, and mozzarella, finishing with basil leaves.
- Season and Drizzle: Finish the salad with a drizzle of olive oil and balsamic vinegar, then sprinkle with a pinch of salt and pepper.
Notes
- Oil the Grates: Clean and lightly oil your grill right before cooking to prevent the eggplant from sticking.
- Slice Uniformly: Cut your eggplant, tomatoes, and mozzarella to an even ½-inch thickness for perfect, balanced layers.
- Let it Rest: Let the salad sit for 10 minutes before serving so the warm eggplant gently softens the mozzarella.