I don’t buy eggplant often, and when I do, it’s usually to throw on the grill with other vegetables. But this summer, I tried adding it to a traditional Caprese salad just for fun. I loved it so much I ended up making the salad all summer long. There’s something about the contrast of the charred eggplant, juicy tomatoes, creamy mozzarella, fresh basil and syrupy balsamic vinegar that heightens the flavor of each ingredient, so you really taste each one. And rather than getting lost under a bunch of other grilled veggies, eggplant is star of the dish!
Prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper, and grill for 3-5 minutes on each side, until charred on the outside and soft on the inside. Set aside and allow to cool slightly.
On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with sea salt. Serve at room temperature.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!