Light and delicious Eggplant Caprese combines a classic caprese salad with grilled eggplant. This is the best summer dish when tomatoes and eggplant are in season.
Slice the eggplant crosswise, thin but not too thin. Place in a large bowl and toss with 1-2 teaspoons of salt. Let sit 20-30 minutes. Do not drain.
Using a pan grill or bbq grill the eggplant on both sides.
In a medium bowl combine the tomatoes, oregano, salt, basil, mozzarella and olive oil.
Place the grilled eggplant on a large plate and top with the tomato mixture. Add some fresh basil leaves before serving. Enjoy!
Notes
You don’t need to peel the eggplant. If you prefer you can, sometimes the skin can cause bitterness, depending on how old the eggplant is.You can make the eggplant caprese a few hours ahead and keep it in the refrigerator. I don’t recommend chilling it for too long because the texture of the tomatoes will change, but a few hours ahead should be fine. You might want to wait to add the basil and balsamic until you’re ready to serve it.Any leftovers should be stored in an airtight container and refrigerated. It will keep 1-2 days in the fridge.