Grilled Eggplant Caprese Recipe
Grilled eggplant Caprese combines the smoky goodness of grilled eggplant and the freshness of a classic Caprese salad. It’s made with fresh ingredients and bursting with vibrant colors and flavor. It’s just perfect for summer meals.
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Grilled eggplant caprese is a versatile dish served as a side, main or appetizer. It’s perfect for entertaining or family dinner, whether served at room temperature or cod; it is sure to be a crowd-pleaser.
🤍Why you will love this recipe
- Quick and effortless, made with a handful of fresh, simple ingredients.
- Healthy, delicious, and low calorie; instead of breading eggplant, it’s grilled.
Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Eggplant
- Fresh mozzarella cheese
- Tomatoes
- Fresh basil leaves
- Extra virgin olive oil
- Balsamic vinegar
- Garlic powder
- Dried oregano
🥄Equipment
How to make eggplant caprese
Prepare the ingredients: Slice the eggplant into 1-inch slices and arrange them on a paper towel or clean kitchen towel to absorb the moisture.
Slice the tomatoes and mozzarella cheese. Roughly chop or tear the basil. Preheat the grill at medium heat.
STEP 1: Mix the marinade ingredients in a shallow glass dish. Add the eggplant slices and toss them in the marinade. Marinate for 15 to 20 minutes.
STEP 2: Place the eggplant slices onto the hot grill, and cook for 3 to 4 minutes on each side until they become soft.
STEP 3: Arrange the caprese on a platter by layering the eggplant, tomato slices and cheese. Sprinkle with chopped fresh basil and a drizzle of balsamic glaze if desired.
Ingredient Notes and Substitutions
Eggplant – There are various types of eggplant, and you may use any variety that you prefer. Globe eggplant, which is the most common is my preference.
Look for eggplant that is medium in size firm to the touch with smooth skin and free of blemishes. Avoid heavy large eggplant as they may have too many seeds.
Tomato – Look for large meaty ripe tomatoes such as heirloom tomatoes or beefsteak tomato that can easily be sliced.
Balsamic vinegar – Is a sweet vinegar with a slight bite. It can be substituted with red wine vinegar or white vinegar for a more acidic flavor.
How to make grilled eggplant caprese ahead of time
This is an easy dish to prepare ahead of time and assemble just before serving. Marinate and grill the eggplant a day or two before serving and store it in the refrigerator in an airtight container.
Just before serving remove the cooked eggplant from the refrigerator and assemble the dish. It is not recommended to assemble the Caprese until just before serving it.
How to store leftovers
This is a recipe that tastes much better when it’s fresh, but if you do have leftovers, store them in an airtight container in the refrigerator for up to three days.
Leftover eggplant caprese tastes great in a salad or sandwich.
Try this! Layer leftover eggplant caprese with a drizzle of balsamic reduction between two slices of artisinal bread, then grill until golden brown.
Recipe variations
Eggplant Caprese stack – Assemble the eggplant caprese in stacks layering grilled eggplant, mozzarella and basil then secure with toothpicks.
Pesto drizzle – Drizzle basil pesto over the grilled eggplant and mozzarella cheese.
Caprese skewers – Thread cubes of grilled eggplant, mozzarella balls, and cherry tomatoes onto skewers for an appetizer.
Zucchini or Mushroom Caprese – Instead of eggplant, use slices of zucchini or portobello mushrooms.
Burrata eggplant caprese – Insead of fresh mozzarella, use creamy burrata cheese.
Eggplant Caprese salad – Serve grilled eggplant slices with cheese and mozzarella on a bed of fresh arugula for a delicious salad.
Vegan eggplant caprese – Make it vegan by replacing the mozzarella cheese with vegan cheese for a vegan version.
Serving suggestions
Serve eggplant caprese as an entree, over pasta with a salad, or as a side dish with grilled chicken, pork or beef.
Eggplant caprese also tastes great as an appetizer on a charcuterie board.
💡Top Tips
- Be sure to cut the eggplant into slices that are of the same thickness to ensure even cooking.
- Try to slice the tomatoes, mozzarella, and cheese in uniform thickness for a visually appealing presentation.
- If the eggplant is large or has larger seeds, sprinkle the slices with a little salt before marinating them.
It is not necessary to peel the skin from an eggplant unless the skin is tough. The skin contains most of the nutrients and doesn’t have much flavor.
To reduce the bitterness, sprinkle salt over the eggplant slices and let them sit for 20 minutes. Pat them dry before marinating them.
Yes, you can grill eggplant slices on a grill pan. Preheat the grill pan over medium-high heat, and grill the slices until they are tender.
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Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1 eggplant medium
- 2 tomatoes sliced
- 5 ounces mozzarella cheese sliced
Instructions
- Prepare the ingredients: slice the eggplant into one inch slices and arrange them on a paper or clean kitchen towel to absorb the moisture. Slice the tomatoes and mozzarella cheese, roughly chop the fresh basil. Preheat the grill at medium heat.
- Mix the marinade ingredients together ( 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder) in a shallow glass dish.
- Place eggplant slices into the marinade and toss. Marinate for 15 to 20 minutes.
- Add the eggplant slices to the hot grill and cook for 3 to 4 minutes on each side until the slices become soft.
- Arrange the caprese platter by layering the eggplant, tomato slices and cheese. Sprinkle with chopped fresh basil and a drizzle of balsamic glaze if desired.
Notes
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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