Grilled Eggplant Caprese

A twist on a typical Caprese salad, our version makes use of the eggplant slices you grilled on Sunday for easier prep. For the dressing, you can use a simple splash of olive oil and balsamic as the recipe indicates, or use our Macadamia Basil Pesto for a more herbal flavor.
Grilled Eggplant Caprese recipe

Grilled Eggplant Caprese

  • Duration
  • Prep Time
  • 4Servings


  • Slices from 2 grilled eggplants (Mixed Grilled Vegetables; 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


Spread eggplant, tomato and mozzarella slices on a platter. Scatter basil on top. Drizzle with oil and vinegar then sprinkle with salt and pepper. Alternatively, drizzle with Macadamia Basil Pesto.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 243
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 30 mg
  • Fat Content: 21 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 7.5 g
  • Sodium Content: 179 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 1 g