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This filling eggplant caprese turns a simple Italian starter into a substantial summer meal that everyone in my house begs for all season. The charred grilled eggplant brings richness and body to the traditional caprese, making it a great light dinner or standout side when company comes over.
I came up with this dish during a summer party when I needed something filling but not heavy for my veggie-eating friends. The mix of smoky eggplant and smooth mozzarella was such a winner that I now make it whenever I have people over in hot weather.
Ingredients
- Large eggplant: Look for tight, shiny ones without mushy parts for the best bite and taste
- Olive oil: Pick a nice extra virgin for your marinade since it really adds to the flavor
- Balsamic vinegar: Brings a sweet tang that cuts through the rich cheese and eggplant
- Fresh garlic: Chopped small to spread flavor throughout without big chunks
- Fresh tomatoes: Go for summer heirlooms or little cherry ones for amazing taste and pretty colors
- Fresh mozzarella: Treat yourself to buffalo mozzarella if you can find it for extra creaminess
- Fresh basil leaves: Get bright green ones with no brown spots for the freshest flavor
- Balsamic glaze: Not required but adds a lovely finishing look and richer flavor
- Kosher salt: Boosts all flavors and helps pull moisture from the eggplant
- Black pepper: Grind it fresh for better aroma
Step-by-Step Instructions
- Preheat The Grill:
- Get your grill hot to medium-high about 400°F. This heat will give you nice grill marks while cooking the eggplant properly without burning. Give it at least 10 minutes to warm up completely so everything cooks evenly.
- Prepare The Eggplant:
- Cut eggplant into half-inch rounds. This size matters because thinner slices get too floppy after grilling but thicker ones might stay raw inside. Lay them out in one layer on a baking sheet so they all get marinated the same.
- Make The Marinade:
- Mix olive oil, balsamic vinegar, chopped garlic, salt and pepper in a flat dish. Make sure everything's well blended so all parts coat the eggplant equally. The balsamic's acidity softens the eggplant while making it tastier.
- Marinate The Eggplant:
- Put eggplant slices in the mixture, making sure both sides get covered. Let them sit for 5-10 minutes. This short soak is enough for flavor to get in without making the eggplant too wet.
- Grill To Perfection:
- Put your marinated eggplant straight on the grill, but shake off extra liquid first to avoid flames. Cook for 4-5 minutes until golden with nice grill lines, then flip carefully using a spatula and cook another 2-3 minutes until soft all the way through.
- Assemble The Caprese:
- Arrange your grilled eggplant, tomato slices, and mozzarella so they overlap on a serving plate. Or you can make little towers starting with eggplant on the bottom. Both ways look great and show off the colorful ingredients.
- Add The Finishing Touches:
- Pour some extra virgin olive oil and balsamic over your creation. Add a bit of salt and freshly ground pepper to bring out all the flavors. Drop fresh basil leaves all around for color, smell and that classic caprese taste.
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That balsamic marinade is really the hidden gem in this dish. I found out how amazing it was years back when trying to get my kids to like eggplant. The sweet-sour taste totally changed how they felt about it, and now they ask for this "crust-free pizza" as they've nicknamed it.
Serving Suggestions
This eggplant caprese works great on an antipasto platter with olives, cold cuts, and crusty bread. For a bigger meal, pair it with grilled chicken or simple pasta tossed with olive oil and herbs. It also makes a gorgeous main dish for a veggie lunch next to a light quinoa salad or good bread for soaking up all the tasty juices.
Make-Ahead Tips
While this tastes best fresh, you can get parts ready ahead for quick assembly. Grill the eggplant up to a day before and keep it covered in the fridge. The flavor actually gets better overnight. Just warm it to room temp before adding fresh tomatoes, cheese and basil. For the best look, add the final olive oil, balsamic, and fresh basil right before you serve it.
Seasonal Variations
In summer when tomatoes and basil are everywhere, stick with the original recipe. Early fall is nice with added roasted red peppers or sun-dried tomatoes for stronger flavor. Winter versions work well with oven-roasted cherry tomatoes which get sweeter when cooked. Spring takes can include young arugula for a peppery kick that goes well with the creamy mozzarella.
Ingredient Substitutions
Don't have a grill? Bake eggplant slices in a 425°F oven for about 20 minutes, turning them over halfway. If you can't find fresh mozzarella, use any good mozzarella cut into slices. Vegans can swap in cashew cheese or avocado instead of mozzarella. For a different taste, try using white balsamic or even a lemon dressing instead of aged balsamic.
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Frequently Asked Questions
- → Can I swap out the eggplant for another vegetable?
Sure thing! Zucchini or portobello mushrooms work great as alternatives. Just tweak the cooking time since they cook faster.
- → What’s the trick to keeping the eggplant firm?
Don't marinate or grill the eggplant too long. Cook for about 4-5 minutes on each side until it's just cooked through.
- → Can I buy balsamic glaze instead of making it?
Of course! Store-bought balsamic glaze is easy to use and tastes great. You can also make your own by simmering balsamic vinegar with a bit of honey.
- → How far in advance can I put this together?
You can prep the eggplant slices and layer everything a few hours ahead—up to 3 hours. Let it sit at room temp for 30 minutes before serving for the best flavor.
- → What are the top tomatoes to use for this?
Heirloom and cherry tomatoes are favorites for their great flavor, but any ripe tomatoes will work well here.
- → Can I make this without grilling?
Yep! You can cook the eggplant in a skillet, air fryer, or even in your oven. Just adjust cooking times to get the right tenderness.