Lidey Hueck, Eggplant Tomato Caprese Salad, as seen on Food Network Kitchen.
Recipe courtesy of Lidey Heuck

Eggplant and Tomato Caprese Salad

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 to 8 servings



  1. Heat a grill pan over medium-high heat. Or, prepare a charcoal grill with hot coals or set a gas grill to medium-high heat.
  2. Brush the eggplant slices generously with olive oil on both sides, sprinkle with salt and pepper and grill until charred on the outside and soft on the inside, 3 to 5 minutes on each side. Set aside and allow to cool slightly.
  3. On a large rectangular platter, layer the tomatoes, mozzarella, eggplant and basil in diagonal rows. Drizzle generously with vinegar and olive oil and sprinkle with coarse sea salt. Serve at room temperature.