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Grilled Italian Eggplant Caprese Salad

by Livestrong_Recipes  |  Jan 30, 2019

Grilled Italian Eggplant Caprese Salad
  1. PREP
  2. 10 m
  • COOK
  • 12 m
  • 22 m

Ah, there’s something so inviting about the salad of Capri, especially when tomatoes are in season! A Caprese salad (or Insalata Caprese) is traditionally made with just tomatoes, basil, mozzarella, and olive oil.



  • 11 oz Eggplant, raw
  • 3 1/2 tbsp Olive Oil, Extra Virgin
  • 1 1/2 serving White Balsalmic Vinegar
  • 8 oz Cherry Tomatoes
  • 8 oz Mozzerella Cheese
  • 1/8 tsp crushed red pepper flakes
  • 2 tbsp Basil, fresh


1 Prepare an outdoor or indoor grill.
2 Slice the Italian (or baby) eggplant crosswise into 1/3-inch thick rounds. Brush both sides of eggplant rounds using 2 tablespoons of the olive oil. Sprinkle with 1/4 teaspoon of the salt.
3 Grill the eggplant rounds over medium-high direct heat until cooked through and rich grill marks form, about 5 to 6 minutes per side. Arrange on a platter and allow to slightly cool.
4 In a liquid measuring cup or small bowl, whisk together the white (or golden) balsamic vinegar and remaining 1 1/2 tablespoons olive oil.
5 Sprinkle the grilled eggplant with the halved cherry (or grape) tomatoes and ciliegine (or bocconcini) mozzarella cheese.
6 Drizzle with the balsamic vinaigrette. Sprinkle with the remaining 1/4 teaspoon salt and the red pepper flakes. Scatter with the basil leaves and serve.
7 Note: Serves 4 as a side salad or 2 as an entrée salad.