Grilled Eggplant Caprese Dish (Print Version)
# Ingredients:
→ For The Eggplant
01 -
1 large eggplant or two medium eggplants (approximately 1 lb)
02 -
¼ cup olive oil
03 -
¼ cup balsamic vinegar
04 -
2 cloves garlic, finely minced or pressed
05 -
1 teaspoon kosher salt
06 -
½ teaspoon ground black pepper
→ For The Caprese
07 -
1 lb fresh tomatoes, sliced ½ inch thick
08 -
8 oz fresh mozzarella, sliced ½ inch thick
09 -
¼ cup fresh basil leaves
10 -
2 tablespoons extra virgin olive oil
11 -
2 tablespoons balsamic vinegar or balsamic glaze (optional)
12 -
½ teaspoon kosher salt or flaky sea salt
13 -
¼ teaspoon ground black pepper
# Instructions:
01 -
Preheat your grill to medium-high heat, approximately 400 degrees F.
02 -
Slice the eggplant into ½-inch thick rounds and place as a single layer on a baking sheet.
03 -
Whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish until combined.
04 -
Place the eggplant slices in the marinade, coating them fully on both sides. Let them rest for 5-10 minutes. When ready to grill, remove them onto a platter, shaking the excess marinade.
05 -
Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Flip and cook for an additional 2-3 minutes or until tender.
06 -
Arrange grilled eggplant, sliced tomatoes, and mozzarella in an overlapping pattern on a large serving platter or layer them in stacks starting with eggplant slices followed by mozzarella, tomatoes, and basil leaves.
07 -
Drizzle with olive oil and balsamic vinegar (or glaze). Sprinkle with salt and pepper, garnish with fresh basil leaves, and serve.
# Notes:
01 -
Serve at room temperature for the best flavor. Remove from the fridge 30 minutes before serving.
02 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
03 -
Grill eggplant during summer, or try air-frying, sautéing, or baking for similar results.