Grilled Eggplant Caprese Recipe

If you adore classic caprese salad but want something a little more swoon-worthy, Grilled Eggplant Caprese is about to become your new summer obsession. Think luscious grilled eggplant, sun-ripened tomatoes, creamy mozzarella, and a swirl of fresh pesto—all stacked together for a warm, smoky, and utterly satisfying twist on the Italian favorite.

Ingredients You’ll Need

One of the best things about Grilled Eggplant Caprese is just how simple yet essential each ingredient is. Every element—from the plush eggplant to the fragrant basil—plays a starring role, creating the perfect balance of smoky, creamy, and fresh flavors.

• 2 large garlic cloves, minced: Infuses the oil with bold, aromatic flavor that soaks into the eggplant and tomatoes.
• ½ cup olive or grapeseed oil: Creates a luscious base for your garlic marinade and helps everything char beautifully on the grill.
• Salt and pepper: Simple but so important—season generously for best results!
• 1 eggplant: The superstar of this recipe; choose one that’s firm and glossy for the best texture and taste.
• 2 large tomatoes: Juicy, ripe tomatoes make every bite taste like pure summer.
• Mozzarella (enough for 6 round slices): Go for fresh, high-quality mozzarella for ultimate creaminess and melt-in-your-mouth goodness.
• Pesto: A dollop of store-bought or homemade pesto lifts all the flavors and adds a basil punch.
• Basil leaves: These are more than garnish—they bring color, aroma, and that essential caprese vibe.

Variations

What I absolutely love about Grilled Eggplant Caprese is how beautifully adaptable it is—feel free to mix things up based on what’s in your fridge, your dietary needs, or your heart’s desire. Here are a few favorite variations to get your creativity flowing:

• Vegan Version: Swap in your favorite plant-based mozzarella or a cashew cheese for a completely dairy-free, mouthwatering meal.
• Balsamic Glaze Finish: Add a drizzle of balsamic reduction just before serving for a sweet-tangy flavor twist.
• Herb Extravaganza: Layer in some fresh oregano or thyme with the basil for extra depth and a garden-fresh pop.
• Zucchini Swap: Replace half the eggplant with thick-cut zucchini slices for more veggie variety and even more color.

How to Make Grilled Eggplant Caprese

Step 1: Make the Garlic Oil

Mince your garlic and stir it into either olive or grapeseed oil. Season this mixture generously with salt and pepper. Let it sit for at least 30 minutes (an hour is even better!) so the oil infuses and becomes beautifully aromatic—this step is everything for flavor.

Step 2: Prep and Season the Veggies

When you’re ready to grill, slice the eggplant into rounds about ½ to ¾ inch thick. Lay them out and brush both sides well with your seasoned garlic oil (don’t be shy!). Do the same for your tomatoes, slicing them about ½ inch thick and brushing with the oil for that perfect hit of garlic and spice.

Step 3: Slice the Mozzarella and Get Toppings Ready

Cut your mozzarella into round slices about ¼ inch thick—if a slice ends up smaller than your tomato, you can always add a little extra! Pull out your pesto and fresh basil leaves so everything is ready to go when you start stacking.

Step 4: Grill Everything to Perfection

Place the eggplant pieces on a preheated, oiled grill. Grill for 3–4 minutes before flipping. Add the tomato rounds to the grill for 30–45 seconds per side—just enough to lightly caramelize them. Next, stack: tomatoes on eggplant, mozzarella on tomatoes. Close the lid to warm everything through (2–3 minutes)—the cheese should soften, but not melt completely, so every layer keeps its beautiful texture.

Step 5: Stack, Drizzle & Serve

Transfer the stacks to a platter or plates. Spoon pesto generously over the top, swirl it around with the back of your spoon, and crown each stack with a fresh basil leaf. If you’ve got some extra garlic oil, don’t hesitate to drizzle that over as well for one last savory flourish. Dig in while everything is warm!

How to Serve Grilled Eggplant Caprese

Garnishes

A shower of fresh basil leaves and a vibrant swirl of pesto are pretty much non-negotiable, but a little sprinkle of flaky sea salt or a few chopped toasted pine nuts will take your Grilled Eggplant Caprese from delicious to absolutely dreamy!

Side Dishes

This dish pairs brilliantly with a tangle of garlicky pasta, a crunchy green salad, or a hunk of warm, crusty bread to mop up every last bit of oil and pesto. For something lighter, try serving it alongside grilled asparagus or simple roasted potatoes.

Creative Ways to Present

For a show-stopping appetizer, serve individual stacks on small plates with a dramatic drizzle of pesto and a mini basil bouquet. Or, arrange everything family-style on a rustic platter—perfect for picnics and summer barbecues. For bite-sized options, use baby eggplants and cherry tomatoes for adorable, two-bite caprese towers!

Make Ahead and Storage

Storing Leftovers

If you have leftover Grilled Eggplant Caprese, place the stacks in an airtight container and refrigerate for up to 2 days. The flavors will meld beautifully, though the texture of the eggplant may soften a bit after chilling.

Freezing

I don’t recommend freezing this dish, as the fresh vegetables and mozzarella lose their best texture and flavor after thawing. Grilled Eggplant Caprese really shines when enjoyed fresh from the grill!

Reheating

To gently reheat, pop the stacks on a baking sheet and warm in a low oven (about 300ºF/150ºC) for 10–15 minutes. Take care not to overheat, as the cheese can melt too much and the vegetables may lose their shape.

FAQs

Final Thoughts

If you’re craving something sun-soaked, vibrant, and just a little bit decadent, Grilled Eggplant Caprese is the answer. Fire up your grill, gather your friends, and enjoy every bite of this irresistible summer favorite—trust me, you’ll be coming back to this one again and again. Buon appetito!

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