Eggplant Caprese

It is no secret that Caprese is a summer classic. With all the fresh and colorful summer tomatoes and fresh basil abundant in the garden, it is the easiest yet most delicious summer recipe. While I make my Burrata Caprese often, this summer, I have been loving this grilled eggplant caprese. 

If you are a fan of eggplant recipes, this easy recipe is a great way to use them in your daily cooking.

Ingredients

The list below includes two sets of items: what you’ll need to grill the eggplant and what you’ll need to make the eggplant Caprese salad.

• Eggplant: The widely available globe eggplants work beautifully in this recipe. However, if you can get your hands on other eggplant varieties, like Italian Graffiti eggplants, you can use them as well. Keep in mind that each variety offers a slightly different flavor and texture, but all will work beautifully in this recipe. There is no need to peel the eggplant as the skin is edible. 
• Olive Oil: This is used both for the marinade and the final drizzle. Choose an extra virgin olive oil that offers a rich but subtle flavor.
• Balsamic Vinegar: We are using balsamic vinegar both in the marinade and in the assembled dish. I recommend a good-quality aged balsamic vinegar (affiliate link), but any of your favorite brands would work.
• Garlic: Freshly minced or pressed garlic adds a pungent, savory depth to the marinade.
• Seasonings: Kosher salt (or flaky sea salt) and ground black pepper are all you need for seasoning this eggplant recipe.
• Tomatoes: If you can find them, use sweet, ripe heirloom tomatoes. However, any type of tomato would work in this caprese salad with eggplant. For even layering, try to choose tomatoes that are similar in size.
• Fresh mozzarella cheese: Sliced thickly, fresh mozzarella pairs perfectly with the tomatoes and eggplant. While it is not traditional, you can take things up a notch by using burrata instead.
• Fresh Basil Leaves: Fresh basil is key for that authentic Caprese taste. We recommend tearing larger leaves by hand instead of chopping them with a knife, which will bruise them.
• Balsamic Glaze – Optional: This is an optional ingredient, but if you have it on hand, drizzle it over the salad for a touch of sweetness and acidity.

How to make this recipe?

Creating this eggplant Caprese is simple and straightforward. It starts with grilling the eggplant and then assembling the salad. Below are the step-by-step instructions:

1. Fire up the grill: Preheat your grill to medium-high heat, approximately 400 degrees F.

2. Prepare the eggplant: Slice eggplant into ½-inch thick rounds and place them in a single layer on a baking sheet.
3. Make the marinade: In a shallow baking dish, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper until combined.
4. Marinade the eggplant: Place the sliced eggplant in the marinade and make sure that they are coated on both sides. Let them rest for 10 minutes. 
5. Grill: Place the eggplant slices directly on the grill grate for 4-5 minutes, flip, and cook for an additional 2-3 minutes just until tender to maintain its structure and avoid a mushy texture. 

6. Assemble: Arrange the grilled eggplant slices with sliced mozzarella, tomato slices, and fresh basil leaves on a large serving platter.
7. Season and garnish: Drizzle with olive oil and balsamic vinegar (or balsamic glaze) and sprinkle with salt and black pepper. Garnish with fresh basil leaves and serve immediately.