Grilled Eggplant Caprese Recipe – Easy Summer Recipe
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Grilled Eggplant Caprese is a smoky, satisfying twist on a classic Caprese salad and just perfect for summer grilling. It’s an easy, flavor-packed recipe that works as a hearty vegetarian main or a fresh, crowd-pleasing side. It’s made with marinated, tender grilled eggplant layered with juicy tomatoes, creamy mozzarella, fresh basil leaves and a balsamic drizzle.
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Why you will love this recipe
- It’s not your average Caprese. Grilling the eggplant adds a smoky depth that takes this salad to a whole new level.
- Perfect for summer. Light, fresh, and no need to turn on the oven—ideal for warm nights or backyard dinners.
- Super versatile. Serve it as a side with grilled meat or make it the star with crusty bread or quinoa on the side.
- Make-ahead friendly. Grill the eggplant and prep the ingredients ahead of time—assemble when you’re ready to eat.
- Naturally vegetarian and gluten-free. Real food, real flavor, and simple to make
Here’s what you will need
Ingredients
- Eggplant – Look for firm, medium-sized eggplants with smooth skin
- Fresh mozzarella cheese – Use sliced fresh mozzarella; burrata works too
- Tomatoes – Any variety of juicy, in-season tomatoes
- Fresh basil leaves – Tear them just before serving for the most vibrant flavor.
- Extra virgin olive oil – Mix it with balsamic vinegar
- Balsamic vinegar – to marinate the eggplant
- Garlic powder – Just a pinch for a subtle savory flavor without overpowering.
- Dried oregano – Adds flavor to the grilled eggplant
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.
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.
Tips for the best eggplant caprese
- Salt the eggplant (if needed). If your eggplant is large or has tougher skin, sprinkle slices with salt and let them sit for 15–20 minutes to draw out bitterness. Rinse and pat dry before grilling.
- Cut evenly. Slice the eggplant into ½-inch rounds so they cook evenly and hold their shape.
- Don’t overdo the oil. Eggplant loves to soak up oil—use just enough to coat lightly, or it can get soggy.
- Use a hot grill or grill pan. You want a good sear for flavor. Medium-high heat usually does the trick.
- Layer just before serving. Stack or arrange the components while the eggplant is still slightly warm so the cheese softens, but doesn’t melt completely.
- Finish with flaky salt or balsamic glaze. A finishing touch of salt or a balsamic drizzle brings all the flavors together beautifully.
How to store leftovers
This is a recipe that tastes much better when it’s fresh, but if you do have leftovers, here are some storage tips:
- Store components separately if you’re making it ahead: keep grilled eggplant, sliced tomatoes, and mozzarella in airtight containers in the fridge for up to 3 days.
- Assembled leftovers will hold up for about a day in the fridge, though the texture of the eggplant may soften more over time.
- Avoid freezing – the fresh ingredients don’t hold their texture well once thawed.
- To refresh leftovers: Serve cold, or let come to room temp and add a fresh splash of olive oil or balsamic vinegar before serving.
Repurpose your leftovers
- Turn it into a bowl. Serve chopped Caprese over quinoa or farro with an extra splash of dressing for a light lunch bowl.
- Turn leftovers into a next-day salad. Serve over arugula or mixed greens with extra olive oil and vinegar.
- Make a sandwich. Layer leftover eggplant caprese with a drizzle of balsamic reduction between two slices of artisanal bread, then grill until golden brown.
Recipe variations
Make it a stack. Layer grilled eggplant, tomato, and mozzarella into tall stacks for a more elegant, plated presentation.
Use pesto instead of balsamic. A drizzle of basil pesto (homemade or store-bought) brings a different kind of richness that pairs beautifully.
Add grilled zucchini or bell peppers. Great for stretching the dish into a larger platter or using up summer produce.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
Serving suggestions
Grilled Eggplant Caprese works as both a standout side or a light main with a side of pasta and a salad, or as a side dish with grilled chicken or pork. Here are a few more easy ways to serve it up.
As a side dish – Serve alongside grilled chicken, fish, or your favorite protein for an easy summer dinner.
As a vegetarian main – Add a scoop of white beans, lentils, or a grain like farro or quinoa to bulk it up.
As part of a platter – Pair with marinated olives, crusty bread, hummus, and a chilled glass of white wine for a simple mezze-style spread or on a charcuterie board.
Serve eggplant caprese as an entree, over pasta with a salad, or as a side dish with grilled chicken, pork or beef.
Recipe FAQs
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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Grilled Eggplant Caprese
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
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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