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Caprese salad with eggplant on a white serving dish, as seen from above

Eggplant Caprese Salad

Looking for a tasty vegetarian appetizer or side? This simple eggplant caprese salad is bursting with fresh flavor and can be ready in about 10 minutes.
Course Salad, Side Dish
Cuisine American
Keyword Caprese, Eggplant, Eggplant caprese, Vegetarian rolls
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 314kcal


  • 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


  • 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.


This recipe is for 4 servings of caprese salad.
Eggplant rounds can be cooked in a grill pan or on the grill.
This dish is best served immediately. If you have any leftovers, they can be stored covered in the refrigerator for about 3 days.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 14g | Protein: 19.6g | Fat: 22g | Saturated Fat: 9.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 728.1mg | Potassium: 453.8mg | Fiber: 1.1g | Sugar: 5.9g | Net carbs: 12.9g