Caprese Salad with Grilled Eggplant
A fresh Italian Caprese salad with grilled eggplant, juicy tomatoes, mozzarella, basil, and olive oil — a simple and flavorful summer dish.
Servings: 4 people
Calories: 250kcal
Ingredients
- 1 Large Eggplant sliced into rounds
- 2-3 Medium Tomatoes sliced
- 7 oz Fresh Mozzarella sliced
- 2 tablespoon Extra Virgin Olive Oil
- Fresh Basil Leaves
- pinch Oregano
- Salt & Black Pepper to taste
- Optional: Balsamic Glaze for serving
Instructions
- Heat a grill pan or outdoor grill over medium heat.
- Brush the eggplant slices lightly with olive oil and season with salt and pepper.
- Grill the eggplant for about 3–4 minutes per side until tender and lightly charred. Set aside.
- Slice the tomatoes and season lightly with oregano, salt, and pepper. Slice also the mozzarella.
- Arrange the grilled eggplant slices, tomato slices, and mozzarella on a serving platter.
- Drizzle with olive oil and sprinkle with fresh basil leaves.
- Finish with optional balsamic glaze before serving.
Notes
- Slice the eggplant evenly so it cooks at the same rate.
- Grill until soft and lightly charred for the best flavor.
- Add basil just before serving to keep it fresh and fragrant.
Nutrition
Calories: 250kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 317mg | Potassium: 446mg | Fiber: 4g | Sugar: 6g | Vitamin A: 874IU | Vitamin C: 11mg | Calcium: 267mg | Iron: 1mg
