Grilled Eggplant Caprese: Side Dish or Light Main
Grilled eggplant caprese is made with grilled eggplant, fresh summer tomatoes, mozzarella, and basil, finished with a balsamic drizzle. The char from the grill brings a smoky edge, while the tomatoes and basil keep it fresh and light. Serve it as a side dish or a meat-free dinner.
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Most eggplant caprese recipes use fried or roasted eggplant. Grilling it instead gives the eggplant a smoky char that plain roasting doesn’t, and it’s an easy side to add to a cookout without turning on the oven. It also works as a light main with a side of pasta, if you’d rather make it the main dish.
Recipe Highlights
- Quick: Comes together fast, mostly hands-off once the grill is hot
- Fresh Ingredients: Built on eggplant, tomatoes, fresh mozzarella, and basil
- Flexible: Works as a side or main dish
Ingredient Notes
- 1 medium eggplant – Look for a firm eggplant with smooth, shiny skin. Smaller ones tend to be less bitter.
- 2 tomatoes, sliced – Any juicy, in-season variety works. I like heirloom tomatoes the best. Slice them about the same thickness as the mozzarella.
- 5 ounces fresh mozzarella cheese, sliced – Burrata works too if you want something creamier.
- Fresh basil leaves – Tear them just before serving for the most vibrant flavor.
- 2 tablespoons extra virgin olive oil – The base of the marinade.
- 2 tablespoons balsamic vinegar – Goes into the marinade; save the balsamic glaze for drizzling at the end.
- 1/2 teaspoon garlic powder – A little savory flavor without overpowering the fresh ingredients.
- 1/2 teaspoon dried oregano – Season the eggplant before it hits the grill.
How to Make Grilled Eggplant Caprese
- Slice the eggplant into 1-inch rounds and lay them on a paper towel to draw out excess moisture. Slice the tomatoes and mozzarella while the eggplant sits.
- Preheat the grill to medium heat.
- Whisk the olive oil, balsamic vinegar, garlic powder, and oregano together in a shallow dish. Add the eggplant slices and let them marinate for 15 to 20 minutes, turning once so both sides get coated.
- Grill the eggplant 3 to 4 minutes per side, until soft with good char marks.
- Arrange the grilled eggplant rounds on a platter and layer with the tomato slices and mozzarella slices. Top with torn basil and a drizzle of balsamic glaze, and serve while the eggplant is still slightly warm.
Tips for the Best Eggplant Caprese
- Cut evenly. Slice the eggplant into ½-inch rounds so they cook evenly and hold their shape. If it’s too thin, it will fall apart on the grill.
- 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.
How to Serve Grilled Eggplant Caprese
Serve it as a side with grilled chicken or pork, or some crusty bread and a salad for a meatless meal.
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 eggplant’s texture may soften further 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 temperature 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.
Make It Your Way
This one is easy to change up: swap the cheese, the vegetables, or flavor, and you’ve got a different dinner off the same grill.
- Cheese: Swap the cheese with burrata, feta, ricotta, provolone, shaved parmesan, sharp cheddar or goat cheese.
- Vegetables: Swap in grilled zucchini or portobello mushrooms for the eggplant base, or add grilled peppers for more color and char.
- Sauce/Flavor: Balsamic glaze is classic, but a drizzle of pesto sauce or a squeeze of lemon changes the flavor.
- Finish: Fresh basil leaves, parsley, oregano, or mint and flaky salt at the end, a sprinkle of roughly chopped pine nuts, or a crack of black pepper if you want more bite.
Normally I grill the eggplant, then assemble it on a plate with the tomato slices, cheese, and basil, the classic caprese way. Sometimes I’ll layer the tomatoes and cheese right on the eggplant while it’s still on the grill, so the cheese melts and the tomatoes warm through, more like a grilled eggplant parm crossed with caprese.
If you like cooking this way, building a dinner around whatever’s on the grill, my Grilling Dinner Builder is worth a look.
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Grilled Eggplant Caprese
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 eggplant medium
- 2 tomatoes sliced
- 5 ounces mozzarella cheese sliced
- handful fresh basil leaves chopped
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 dried 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
Grilled Eggplant Caprese Frequently Asked Questions
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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