Grilled Eggplant Caprese Recipe - Clean Eating Magazine

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.
Grilled Eggplant Caprese recipe

Grilled Eggplant Caprese

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.

  • 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