Grilled Eggplant Caprese


  • Slices from 2 grilled eggplants (about 14 to 16 slices)

  • 4 heirloom tomatoes, sliced (TIP: You could also mix it up and use ½ cup cherry tomatoes, or use a mix of both.)

  • 6 oz fresh mozzarella, cut into slices

  • 1 tbsp thinly sliced fresh basil (or use whole basil leaves)

  • 1 tbsp extra-virgin olive oil

  • 2 tsp balsamic vinegar

  • ⅛ tsp each coarse sea salt and ground black pepper


  1. Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper.