Grilled Eggplant “Caprese” Salad
October 7, 2013
When it comes to grilled eggplant, the key is to allow it to grill long enough to allow it to soften from its original firm state. Here’s one of my favorite, yet simple to execute, recipes which gives the eggplant a flavor filled punch with the addition of a balsamic herb marinade.
1 large eggplant, cut in to ½-inch slices
½ lb. Fresh mozzarella cut in to ½-inch slices
1/4 cup fresh basil leaves
1 cup grilled eggplant marinade (recipe follows)
Prepare grill for high heat cooking. Combine eggplant slices and marinade in a large zip-top bag, shake well until all of the eggplant slices are completely covered with the marinade. Set aside for 30-45 minutes to allow the flavors to completely meld. Remove eggplant from marinade and pat dry. Grill eggplant for approximately 5 minutes per side until fully softened. Remove eggplant from the grill and prepare the salad by layering alternating slices of eggplant and fresh mozzarella, adding a basil leaf between each layer. Serve immediately.
Grilled Balsamic Herb Marinade
¾ cup extra virgin olive oil
¼ cup balsamic vinegar
2 cloves garlic, minced
¼ tbsp. fresh thyme leaves
¼ tbspn chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper to taste
Combine all ingredients in a small bowl and whisk until fully combined.
- Clint Cantwell, Grilling.com Editor