Grilled Eggplant Caprese Delight

This grilled eggplant caprese transforms the classic Italian appetizer into something even more substantial and satisfying. The smoky flavor of grilled eggplant adds wonderful depth to the traditional combination of fresh mozzarella, juicy tomatoes, and fragrant basil.

I first made this eggplant caprese for a backyard gathering with friends who were skeptical about eggplant. By the end of the meal, everyone was asking for the recipe and marveling at how the grilled eggplant created such a perfect foundation for the fresh summer flavors.

Ingredients

• 1 large eggplant or two medium eggplants: Choose ones with smooth shiny skin and feel heavy for their size
• 1/4 cup olive oil: Provides the fat needed to help eggplant become tender and flavorful
• 1/4 cup balsamic vinegar: Adds depth and slight sweetness
• 2 cloves garlic: Finely minced creates aromatic base for marinade
• 1 teaspoon kosher salt: Draws out moisture and seasons perfectly
• 1/2 teaspoon ground black pepper: For gentle heat and complexity

• 1 lb fresh tomatoes: Any variety works but heirloom or cherry tomatoes offer best flavor and color
• 8 oz fresh mozzarella: Look for creamy ball packed in water for authentic taste
• 1/4 cup fresh basil leaves: Bright green leaves without any brown spots are ideal
• 2 tablespoons extra virgin olive oil: Use the best quality you can find for drizzling
• 2 tablespoons balsamic vinegar or balsamic glaze: Optional but adds beautiful contrast
• 1/2 teaspoon kosher salt or flaky sea salt: Flaky salt adds delightful texture contrast
• 1/4 teaspoon ground black pepper: Freshly ground provides best flavor

Step-by-Step Instructions

Prepare The Grill:

Heat your grill to medium high heat around 400 degrees F. Allow it to fully preheat for at least 10 minutes to ensure even cooking and proper grill marks on the eggplant.

Slice The Eggplant:

Cut eggplant into half inch thick rounds. Keep thickness consistent so they cook evenly. Place them in a single layer on a baking sheet to prepare for marinating.

Create The Marinade:

In a shallow baking dish whisk together olive oil balsamic vinegar minced garlic kosher salt and pepper until completely incorporated. This marinade both flavors the eggplant and helps prevent it from drying out on the grill.

Marinate The Eggplant:

Place eggplant slices in the prepared marinade ensuring both sides are well coated. Allow them to rest for 5 10 minutes which gives the flavors time to penetrate the eggplant. When ready to grill remove slices and shake off excess marinade to prevent flare ups.

Grill The Eggplant:

Place marinated eggplant directly on the preheated grill grates. Cook for 4 5 minutes until golden brown with visible grill marks. Using a spatula carefully flip each slice and cook an additional 2 3 minutes until tender. The eggplant should yield easily when pierced with a fork.

Assemble The Caprese:

Arrange grilled eggplant sliced tomatoes and mozzarella in an overlapping pattern on a serving platter. For a more structured presentation create individual stacks starting with eggplant then mozzarella tomato and basil. The warm eggplant will slightly melt the cheese creating a delightful texture.

Finish And Garnish:

Drizzle the arranged caprese with quality olive oil and balsamic vinegar or glaze. Sprinkle with salt and pepper then scatter fresh basil leaves throughout. These finishing touches bring everything together and enhance the visual appeal.

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The balsamic marinade is my absolute favorite element of this recipe. I discovered it by accident when I ran out of regular olive oil and decided to use a pre mixed balsamic vinaigrette instead. The slight sweetness it imparts to the eggplant creates perfect harmony with the acidic tomatoes and creamy mozzarella. Now my family refuses to eat eggplant caprese any other way.

Storage Tips

This eggplant caprese can be prepared a few hours in advance but tastes best at room temperature. Simply assemble the dish cover lightly with plastic wrap and refrigerate. Remove from the refrigerator about 30 minutes before serving to allow the flavors to fully develop.

Any leftovers will keep in an airtight container in the refrigerator for up to three days though the texture of the basil may deteriorate. I find that leftover eggplant caprese makes an incredible sandwich filling the next day just add some crusty bread and perhaps a smear of pesto.

Seasonal Variations

While summer offers the most flavorful tomatoes and basil this dish can be adapted year round. In winter substitute sun dried tomatoes rehydrated in olive oil and use a smaller amount of store bought basil. You could also roast cherry tomatoes in the oven to concentrate their flavor when fresh ones lack sweetness.

For fall try adding thin slices of roasted butternut squash alongside the eggplant and incorporate some sage leaves among the basil. In spring a sprinkle of fresh peas and mint leaves creates a bright seasonal adaptation that maintains the spirit of the original.

Serving Suggestions

Serve this eggplant caprese with crusty Italian bread to soak up the flavorful juices or alongside grilled chicken for a complete meal. For a dinner party I often create a Mediterranean spread with this caprese as the centerpiece surrounded by hummus olives and warm pita.

To transform this into a heartier meal consider adding cooked farro or quinoa tossed with a simple lemon vinaigrette beneath the caprese layers. The grains soak up the delicious juices and add satisfying texture.

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Frequently Asked Recipe Questions

→ Do I need to salt the eggplant before cooking?

Salting is not necessary if you're using eggplant from supermarkets during summer months when in season. Modern farming has bred out much of the bitterness, especially in globe eggplants found in US supermarkets. However, if you prefer to salt it, you can follow the guide on salting eggplant mentioned in the notes.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish a few hours in advance. For the best flavor and texture, serve it at room temperature by taking it out of the refrigerator about 30 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ What are alternative cooking methods for the eggplant?

While grilling provides excellent flavor, you can also prepare the eggplant by air-frying, sautéing in a skillet, or baking in the oven. For added texture and flavor, consider making crispy eggplant by coating slices with panko breadcrumbs, parmesan cheese, and seasonings before baking or air-frying.

→ What type of tomatoes work best in this dish?

Any tomatoes will work well in this dish, though heirloom or cherry tomatoes are preferred for their flavor and juiciness. The tomatoes should be sliced about 1/2 inch thick to match the thickness of the eggplant and mozzarella slices, creating balanced layers.

→ How can I serve Eggplant Caprese?

You can serve it two ways: arrange the grilled eggplant, sliced tomatoes, and mozzarella in an overlapping pattern on a large serving platter, or create individual stacks starting with eggplant slices followed by mozzarella, tomatoes, and basil. Either way, finish with a drizzle of olive oil and balsamic vinegar or glaze.

→ Is this dish gluten-free and vegetarian?

Yes, this Eggplant Caprese is both gluten-free and vegetarian as prepared in the base recipe. However, if you choose to make the crispy eggplant variation with breadcrumbs, it would no longer be gluten-free unless you use gluten-free breadcrumbs.