Layered Eggplant Caprese (Print Version)
# Ingredients:
→ For The Eggplant
01 -
About a pound of eggplant—either one large or two medium-sized ones
02 -
4 tablespoons of olive oil
03 -
4 tablespoons of balsamic vinegar
04 -
2 garlic cloves, minced or mashed
05 -
1 teaspoon of coarse salt
06 -
Half a teaspoon of black pepper
→ For The Caprese
07 -
A pound of fresh tomatoes, sliced into ½-inch rounds
08 -
8 ounces of fresh mozzarella, cut into ½-inch slices
09 -
A quarter cup of fresh basil leaves
10 -
2 tablespoons of high-quality extra virgin olive oil
11 -
2 tablespoons of balsamic glaze or vinegar (optional)
12 -
Half a teaspoon of flaky or kosher salt
13 -
A pinch or ¼ teaspoon of black pepper
# Instructions:
01 -
Set your grill to medium-high (roughly 400°F) and let it warm up.
02 -
Cut the eggplant into even rounds about ½ inch thick. Lay them flat on a baking tray.
03 -
In a shallow dish, stir together olive oil, balsamic vinegar, minced garlic, coarse salt, and pepper until blended.
04 -
Dip eggplant slices into the marinade, allowing them to soak on both sides. Let sit for about 5-10 minutes. Once ready to grill, transfer them to a dish, shaking off any leftover marinade.
05 -
Lay eggplant directly on the grill grates and cook until golden, about 4-5 minutes. Flip and cook for another 2-3 minutes until tender.
06 -
On a big plate, arrange the grilled eggplant, tomato slices, and mozzarella in a layered design, or stack them one by one—eggplant, tomato, cheese, and fresh basil.
07 -
Drizzle everything with olive oil and balsamic vinegar (or glaze). Sprinkle salt and pepper, toss on more basil, and enjoy!
# Notes:
01 -
For the best taste, let it sit at room temperature for 30 minutes before serving.
02 -
Store leftovers in a sealed container in the fridge for up to 3 days.
03 -
Grill works great in summer, but air frying, baking, or sautéing are good backups.