Grilled Eggplant Caprese
A delightful combination of smoky grilled eggplant, fresh mozzarella, ripe tomatoes, and aromatic basil, drizzled with olive oil and balsamic vinegar, perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium Eggplants Choose firm, shiny eggplants for best flavor.
- 2 large Tomatoes Use ripe heirloom tomatoes for enhanced taste.
- 8 oz Fresh Mozzarella Cheese Opt for buffalo mozzarella if available.
- To taste Fresh Basil Leaves Choose vibrant green leaves for aroma.
- To taste Olive Oil Extra virgin is preferred for flavor.
- To taste Salt Enhances all flavors.
- To taste Pepper Freshly ground is ideal.
- To drizzle Balsamic Vinegar (optional) Adds sweetness and acidity.
Instructions
Preparation
- Preheat the grill to medium-high heat to ensure the eggplant cooks evenly and develops a nice char.
- Slice the eggplants into 1/2-inch thick rounds. This thickness helps them cook well without turning mushy.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper for added flavor.
- Grill the eggplant for about 5-7 minutes on each side, until they are tender and nice grill marks appear.
- Slice the tomatoes and mozzarella cheese evenly to facilitate layering.
Assembly
- On a serving platter, layer grilled eggplant, tomato slices, and mozzarella in an alternating pattern for visual appeal.
- Top the arrangement with fresh basil leaves, which add a fragrant touch to the dish.
- Drizzle with additional olive oil and balsamic vinegar if desired. Serve warm or at room temperature.
Notes
Chef Tips: Choose firm and heavy eggplants for better texture and flavor. Allow grilled eggplant to cool slightly before layering to prevent cheese from melting too quickly. Use fresh herbs for enhanced aroma and taste. Season each layer lightly with salt. Avoid cutting eggplants unevenly and always preheat the grill to prevent sticking.