Eggplant Caprese Recipe
Tender grilled eggplant, creamy mozzarella, vibrant tomatoes, and aromatic basil shine in this eggplant Caprese. It's the perfect appetizer or side for Italian dinner night!
Servings 8 servings
Calories 285kcal
Ingredients
- 2 lb eggplant
- 4 tbsp oil divided, olive or avocado
- 1 tbsp garlic parsley salt
- 2 lb heirloom tomatoes
- 16 oz fresh mozarella sliced
- 2 tbsp balsamic vinegar
- 1/2 tsp salt optional
- 1/2 cup basil leaves
Instructions
- Preheat the grill on high. Cut the eggplants into 1/2 inch-thick slices. Brush both sides with oil (you'll need about 2 tbsp total) and sprinkle with garlic parsley salt.
- Grill the eggplant slices until they are golden brown on both sides. Remove the slices and let them cool to room temperature.
- Slice the mozzarella and tomatoes into 1/2 inch-thick rounds.
- Layer the grilled eggplant, tomato, and mozzarella slices in an overlapping pattern on a serving platter.
- Drizzle with the balsamic vinegar and remaining 2 tbsp of oil. Optionally, add a sprinkle of salt.
- Finish by adding fresh basil leaves. Enjoy!
Video
Nutrition
Calories: 285kcal | Carbohydrates: 13g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1382mg | Potassium: 581mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1433IU | Vitamin C: 18mg | Calcium: 312mg | Iron: 1mg