Eggplant caprese salad

Grilled Eggplant Caprese Salad

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes


  • 1 medium eggplant
  • 3 Tbsp cold pressed extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 23 basil leaves, chopped
  • 1/4 cup sun dried tomatoes
  • 1/4 cup cold pressed extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • 1 ball fresh mozzarella, sliced
  • 2 heirloom tomatoes, cored and sliced
  • fresh small basil leaves, for the top


  1. Wash and trim ends of eggplant, cut it crosswise. Place slices on a baking sheet, brush both sides with the 3 Tbsp olive oil, then sprinkle with salt and pepper.
  2. Grill eggplant slices, covered, over medium heat 10 to 12 minutes, or until slightly charred and tender, turning once halfway through grilling. Let cool to room temperature.
  3. In a food processor or blender, combine sun-dried tomatoes, olive oil, balsamic vinegar and chopped basil. Blend until finely chopped.
  4. On a large platter arrange eggplant slices, mozzarella slices, tomato slices, overlapping a little. Sprinkle lightly with salt and pepper.
  5. Top with sun dried tomato mixture and basil leaves.
  6. Serve at room temperature. Enjoy!


  • Serving Size: 4-5 servings
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