Grilled Eggplant Caprese
This is by far our favorite vegetarian meal. We have been making this easy, flavorful layered eggplant dish for years and it's one my husband always asks for.
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Equipment
- 1 Grill
- 2 Sheet Pans
- 1 Grill Tongs
Ingredients
- 2 Eggplants
- 6 Oz Mozzarella Cheese Fresh
- 8 Tomatoes Roma's grill nicely
- 4 Garlic Cloves Use more if you like garlic
- 1 Cup Basil Fresh
- 1/4 Cup Balsamic Vinegar
- 1/2 Cup Olive Oil 1/4 cup for brushing and 1/4 cup for sauce
- Salt and Pepper
Instructions
Preparing The Ingredients
- Gather your ingredients
- Wash your eggplants, tomatoes, and basil set aside to dry
- Lay paper towels on counter or cookie sheets, these will be used to lay the eggplant slices on to remove moisture
- Sprinkle salt onto the paper towels so that the bottom layer of your eggplant will be soaking up the salt. It helps to remove moisture and seasons them
- Slice eggplant with the skin on into 3/4 inch to one inch slices and place them on the salted paper towels
- Sprinkle salt on top of the eggplant slices and lay paper towels on top. ( You can use clean dish towels in lieu of paper if preferred)
- Slice the tomatoes in half the long way and remove the seeds. Set the tomatoes aside for grilling.
- Cut one end of the garlic cloves off and place the cloves on a sheet of aluminum foil. Drizzle some garlic on them and close the foil tightly
- Chop your basil leaves and set aside
- Slice your mozzarella cheese and set aside
- Once your eggplant has lost some of its moisture (30 mins or so) You can get your grill fired up to a medium heat.
Grilling
- Place each slice onto the grill and carefully brush some olive oil on each. The grill may flame.
- Place your aluminum foil packet of garlic on the grill either off to side or top in a place where is will cook but not over a direct flame
- Add your tomatoes to the grill and watch carefully as you do not want them to cook enough to be mushy- you just want to brown them a little and cook a little of the acid from them. A good test is to squeeze them with the tongs. If they feel a little soft they are perfect- remove them to a bowl. You will work with them soon,
- Cook for 5-10 minutes checking the bottoms and flip once they start to brown. Brush the other side with some olive oil and brown the bottoms. You should get nice grill marks
- Remove your eggplant once you can squeeze it with the tongs. If it is looking dry simply brush with a little more oil oil.
- Remove your garlic from the grill, leave in the foil until ready to make the caprese
Making The Caprese
- Roughly chop your cooked tomatoes and add to a bowl
- Squeeze the garlic from the cloves and mince it ( it should be almost paste like) Add it to the tomatoes
- Add the 1/4 cup of olive oil
- Add the balsamic vinegar
- Mix in 3/4 of the basil reserving some for the garnish
- Use salt and pepper to taste. You are almost done you just have to assemble now and eat!
Assembling The Eggplant Caprese
- Place the eggplant slices on a plate- Scoop the tomato mixture onto the eggplant and place a slice of the mozzarella on top. Add the basil and serve
Video
Notes
Tip: I usually count my eggplant slices and try to cut my mozzarella slice to equal. Sometimes depending on the size of the eggplants this is not possible. Just know you may end up with extra eggplant slices. Not to worry though because it is great in a salad or you can always add more cheese.Â
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Makes a great meal prep meal also and can be enjoyed warm or coldÂ
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Makes a great meal prep meal also and can be enjoyed warm or coldÂ
 Nutrition
Calories: 273kcalCarbohydrates: 29gProtein: 15gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 582mgPotassium: 1211mgFiber: 11gSugar: 18gVitamin A: 2742IUVitamin C: 41mgCalcium: 369mgIron: 2mg
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One of our favs!