Eggplant Caprese Recipe

Ingredients

• 1 large eggplant (or two medium eggplant (approximately 1 lb))
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic (finely minced or pressed)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 lb. fresh tomatoes (any tomatoes would work (we prefer heirloom or cherry tomatoes) sliced 1/2 inch thick)
• 8 oz. fresh mozzarella (sliced 1/2 inch thick)
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar or balsamic glaze (optional)
• 1/2 teaspoon kosher salt (or flaky sea salt)
• 1/4 teaspoon ground black pepper

Instructions

1. 1

   Preheat your grill to medium-high heat, approximately 400 degrees F.

2. 2

   Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.

3. 3

   To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.

4. 4

   Place the eggplant slices in the marinade, coating them fully on both sides. Let them rest for 5-10 minutes. When ready to grill, remove them onto a platter shaking the excess marinade.

5. 5

   Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Using a spatula, flip and cook for an additional 2-3 minutes or until tender.

6. 6

   To assemble the eggplant caprese, arrange grilled eggplant, sliced juicy tomatoes, and mozzarella in an overlapping pattern on a large serving platter. Alternatively, you can layer them in stacks starting with eggplant slices followed by mozzarella cheese, sliced tomatoes and fresh basil leaves.

7. 7

   Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.

8. 8

   Garnish with fresh basil leaves and serve.