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Looking for a tasty but easy appetizer or side? This simple eggplant caprese salad is bursting with fresh flavor and can be ready in about 10 minutes.
I love finding new options for tasty appetizers or side dishes. Bonus points if they’re easy to make.
That’s why I love this eggplant caprese salad. It’s hard to beat rich mozzarella slices, grilled eggplant, and juicy tomatoes… especially when you top it off with fresh basil and a sweet balsamic reduction!
And start to finish, this entire dish takes about 10 minutes to make. It’s perfect when you need a quick side or want to throw together a fun appetizer.
So the next time you’re looking for a delicious side dish, definitely try this caprese salad with grilled eggplant!
How to make eggplant caprese salad
This recipe comes together quickly and easily. And the result is absolutely mouth-watering!
Step 1: Heat a grill pan over high heat.
Step 2: While the pan heats, slice the mozzarella, tomatoes, and eggplants into rounds that are roughly ½ an inch thick.
Step 3: Brush the eggplant rounds with a light coat of olive oil on both sides, then sprinkle with salt.
Step 4: Place the eggplant rounds in the heated grill pan. Cook for 3½ minutes per side, then remove from heat.
Step 5: To assemble the salad, place alternating slices of eggplant, mozzarella, and tomato on a serving dish so they are slightly overlapping.
Step 6: Sprinkle with chopped fresh basil and drizzle with the balsamic reduction.
Serve immediately and enjoy!
Can you cook the eggplant on a grill?
If you don’t have a grill pan, or you simply don’t feel like getting a pan dirty, you can absolutely cook the eggplant right on the grill!
You’ll follow the same steps of slicing the eggplant into rounds about ½ an inch thick. Brush them with olive oil on both sides, then add a sprinkle of salt.
Once the grill is hot, add the eggplant rounds and cook for about 3 ½ minutes per side.
After that, follow the rest of the recipe as usual!
Storage
This caprese salad is best served immediately. I wouldn’t recommend making it in advance — otherwise, the eggplant may start to get soggy from the tomatoes.
If you do find yourself with any leftovers, you can store them covered in the refrigerator for up to 3 days. The texture may not be quite as fresh as when you first made the dish, but the taste will still be delicious.
Other vegetable side dish recipes
I’m always looking for new ways to pack flavor into my side dishes. They’re such a great way to enjoy fresh produce!
Here are a few of my favorite recipes I know you’ll love:
For even more inspiration for delicious veggie recipes, check out this round-up of low carb vegan recipes!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Eggplant Caprese Salad
Ingredients
- 2 small eggplants, (washed)
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- fresh basil leaves, (washed and dried)
- 10 ounces mozzarella cheese
- 3 ripe tomatoes
- 2 teaspoons sweet balsamic reduction
Instructions
- Heat a grill pan over high heat.
- While the pan heats, slice the mozzarella, tomatoes, and eggplants into rounds that are roughly ½ an inch thick.
- Brush the eggplant rounds with a light coat of olive oil on both sides, then sprinkle with salt.
- Place the eggplant rounds in the heated grill pan. Cook for 3½ minutes per side, then remove from heat.
- To assemble the salad, place alternating slices of eggplant, mozzarella, and tomato on a serving dish so they are slightly overlapping.
- Sprinkle with chopped fresh basil and drizzle with the balsamic reduction.
