Grilled Eggplant Caprese: A Delicious Summer Recipe

Grilled Eggplant Caprese: Prepare to experience a delightful twist on a classic Italian favorite! Imagine the smoky char of perfectly grilled eggplant mingling with the creamy richness of fresh mozzarella and the vibrant burst of juicy tomatoes, all drizzled with a fragrant balsamic glaze. This isn’t just a salad; it’s a symphony of flavors and textures that will transport you straight to the sun-drenched shores of Italy.

The traditional Caprese salad, a simple yet elegant combination of tomatoes, mozzarella, and basil, is said to have originated on the island of Capri, hence its name. Its colors – red, white, and green – represent the Italian flag, making it a symbol of national pride. While the classic version is undeniably delicious, our Grilled Eggplant Caprese elevates the dish to a whole new level by adding a smoky depth and heartier texture.

People adore Caprese salad for its simplicity, freshness, and the harmonious blend of its ingredients. The sweetness of the tomatoes, the mildness of the mozzarella, and the herbaceousness of the basil create a perfectly balanced flavor profile. By incorporating grilled eggplant, we introduce a savory element that complements the other components beautifully. The grilling process also softens the eggplant, giving it a melt-in-your-mouth texture that contrasts wonderfully with the firmness of the mozzarella. Plus, it’s incredibly easy to prepare, making it a perfect appetizer, light lunch, or side dish for any occasion. You’ll find that this Grilled Eggplant Caprese is a guaranteed crowd-pleaser!

this Recipe

Ingredients:

• 2 large eggplants, about 1 pound each
• 1/4 cup extra virgin olive oil, plus more for brushing
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 pound fresh mozzarella cheese, sliced into 1/4-inch thick rounds
• 2 large ripe tomatoes, sliced into 1/4-inch thick rounds
• 1 cup fresh basil leaves
• Balsamic glaze, for drizzling (optional)

Preparing the Eggplant:

Okay, let’s get started! First, we need to prep our eggplant. This is a crucial step because nobody wants bitter eggplant. We’re going to draw out some of that excess moisture and bitterness.

1. Slice the eggplant: Using a sharp knife, slice the eggplants crosswise into 1/4-inch thick rounds. Try to keep the slices uniform in thickness so they cook evenly.
2. Salt the eggplant: Lay the eggplant slices in a single layer on a large baking sheet lined with paper towels. Sprinkle generously with salt on both sides. The salt will draw out the moisture.
3. Let it rest: Let the eggplant sit for at least 30 minutes, or even up to an hour. You’ll notice beads of moisture forming on the surface. This is exactly what we want!
4. Rinse and dry: After the resting period, rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat them completely dry with paper towels. This is important for getting a good sear on the grill.

Making the Marinade:

While the eggplant is resting, let’s whip up a simple but flavorful marinade. This will infuse the eggplant with deliciousness and help it caramelize beautifully on the grill.

1. Combine the ingredients: In a small bowl, whisk together the 1/4 cup of extra virgin olive oil, minced garlic, dried oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning!
2. Marinate the eggplant: Place the dried eggplant slices in a large bowl or resealable plastic bag. Pour the marinade over the eggplant, making sure to coat each slice evenly. Gently toss to distribute the marinade.
3. Let it marinate: Allow the eggplant to marinate for at least 15 minutes, or up to 30 minutes, at room temperature. The longer it marinates, the more flavorful it will be.

Grilling the Eggplant:

Now for the fun part – grilling! Grilling the eggplant gives it a smoky, charred flavor that complements the creamy mozzarella and sweet tomatoes perfectly. If you don’t have a grill, you can also use a grill pan or even roast the eggplant in the oven.

1. Prepare the grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the eggplant from sticking.
2. Grill the eggplant: Carefully place the marinated eggplant slices on the hot grill grates in a single layer. Don’t overcrowd the grill; you may need to grill in batches.
3. Cook the eggplant: Grill the eggplant for about 3-4 minutes per side, or until it’s tender and has nice grill marks. Keep an eye on it to prevent burning. You want it to be cooked through but still have some bite.
4. Remove from grill: Once the eggplant is cooked, remove it from the grill and set it aside.

Assembling the Grilled Eggplant Caprese:

Alright, we’re in the home stretch! Now it’s time to assemble our beautiful Grilled Eggplant Caprese. This is where all the flavors come together in perfect harmony.

1. Layer the ingredients: On a serving platter, arrange a layer of grilled eggplant slices.
2. Add mozzarella: Top each eggplant slice with a slice of fresh mozzarella cheese.
3. Add tomatoes: Place a slice of ripe tomato on top of the mozzarella.
4. Garnish with basil: Tuck a fresh basil leaf between each tomato slice.
5. Repeat layers: Repeat the layers of eggplant, mozzarella, tomatoes, and basil until all the ingredients are used. You can create a single tall stack or arrange the Caprese in a more spread-out fashion.
6. Drizzle with balsamic glaze (optional): If desired, drizzle the assembled Grilled Eggplant Caprese with balsamic glaze for a touch of sweetness and tang.
7. Serve immediately: Serve the Grilled Eggplant Caprese immediately. It’s best enjoyed while the eggplant is still warm and the mozzarella is soft and melty.

Tips and Variations:

• Roasting the Eggplant: If you don’t have a grill, you can roast the eggplant in the oven. Preheat your oven to 400°F (200°C). Toss the marinated eggplant slices with a little extra olive oil and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
• Adding Pesto: For an extra burst of flavor, spread a thin layer of pesto on the eggplant slices before adding the mozzarella and tomatoes.
• Using Different Cheeses: Feel free to experiment with different types of cheese. Burrata, goat cheese, or even a smoked mozzarella would be delicious in this recipe.
• Adding Grilled Peppers: Grilled bell peppers would be a fantastic addition to this Caprese. Grill them alongside the eggplant and add them to the layers.
• Making it a Salad: Instead of layering the ingredients, you can chop them up and toss them together in a bowl to create a Grilled Eggplant Caprese salad.
• Serving as an Appetizer: Cut the eggplant, mozzarella, and tomatoes into smaller pieces and thread them onto skewers for a fun and easy appetizer.
• Make it Vegan: Use vegan mozzarella cheese alternatives to make this recipe vegan. There are many great options available now that melt and taste delicious.

Storage Instructions:

While Grilled Eggplant Caprese is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 24 hours. However, the texture of the eggplant and mozzarella may change slightly. The tomatoes might also release some liquid, so it’s best to drain any excess moisture before serving.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 350-450 per serving
• Fat: 25-35g
• Protein: 15-20g
• Carbohydrates: 15-20g

This Grilled Eggplant Caprese is a delightful and flavorful dish that’s perfect for summer gatherings, light lunches, or even a simple weeknight dinner. Enjoy!

Conclusion:

So there you have it! This Grilled Eggplant Caprese isn’t just another recipe; it’s a flavor explosion waiting to happen. The smoky char of the eggplant, the creamy mozzarella, the juicy tomatoes, and the fragrant basil all come together in a symphony of taste that’s both satisfying and surprisingly light. I truly believe this is a must-try dish, especially if you’re looking for a delicious and impressive vegetarian option.

But why is it a must-try? Well, beyond the incredible taste, it’s incredibly versatile. It’s perfect as a light lunch, a stunning appetizer for your next dinner party, or even a side dish to complement grilled chicken or fish. The simplicity of the ingredients also means it’s quick and easy to prepare, making it ideal for busy weeknights when you still want something special. Plus, it’s a fantastic way to showcase fresh, seasonal produce.

And the best part? You can easily adapt this recipe to your own preferences. Feeling adventurous? Try using different types of mozzarella, like burrata for an extra creamy experience, or smoked mozzarella for an even deeper smoky flavor. You could also experiment with different types of tomatoes – heirloom tomatoes would add a beautiful visual appeal and a burst of unique flavors.

For serving suggestions, I personally love drizzling a balsamic glaze over the top just before serving. The tangy sweetness of the glaze perfectly complements the other flavors. You could also add a sprinkle of red pepper flakes for a touch of heat, or a pinch of sea salt to enhance the overall taste. Another great option is to serve it with a crusty baguette for soaking up all the delicious juices.

If you’re looking to make it a more substantial meal, consider adding grilled chicken or shrimp to the skewers. This would transform it into a complete and satisfying main course. You could also layer the grilled eggplant, mozzarella, and tomatoes on top of a bed of mixed greens for a refreshing and healthy salad.

I’ve made this Grilled Eggplant Caprese countless times, and it’s always a hit. It’s a crowd-pleaser that’s sure to impress your friends and family. But the real magic happens when you make it your own. Don’t be afraid to experiment with different ingredients and flavors to create a version that you absolutely love.

Variations to Consider:

* Pesto Power: Add a dollop of pesto to each skewer for an extra burst of flavor.
* Balsamic Bliss: Marinate the eggplant in balsamic vinegar before grilling for a richer, more intense flavor.
* Spicy Kick: Add a pinch of red pepper flakes or a drizzle of chili oil for a touch of heat.
* Herby Goodness: Sprinkle fresh oregano or thyme over the skewers for an aromatic twist.
* Vegan Delight: Use vegan mozzarella and a plant-based pesto to make this recipe vegan-friendly.

I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. Once you’ve given it a go, I’d love to hear about your experience. Did you make any modifications? What did you serve it with? What did your friends and family think? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, fire up the grill, and get ready to enjoy the deliciousness of this Grilled Eggplant Caprese! I can’t wait to hear what you think!