Eggplant Caprese Salad Recipe

Photo of Eggplant Caprese Salad


  • 2 medium eggplants (about 1 pound each), cut into 1-inch chunks
  • 4 tablespoons extra virgin olive oil, divided use
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 pint cherry tomatoes, halved, or 2 medium tomatoes cut into 1-inch chunks
  • 8 ounces fresh-stretched mozzarella, cut or torn into 1-inch pieces
  • 1/2 cup basil leaves, torn or sliced thin
  • 1 tablespoon white wine vinegar, plus more to taste
  • aged balsamic vinegar


  1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Place eggplant on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Toss to combine. Bake, uncovered, 30 to 40 minutes, stirring once, until eggplant is tender when pierced with a knife. Remove from oven and cool. Eggplant can be cooked a day ahead and refrigerated overnight.
  3. To make salad, combine eggplant, tomatoes, mozzarella, and basil in a large bowl. Drizzle with remaining 2 tablespoons olive oil and white wine vinegar. Toss gently. Add more salt, pepper, wine vinegar, and oil, to taste.
  4. Drizzle with aged balsamic vinegar just before serving.
  5. Cook's Tip:
  6. For best flavor, make this salad 30 to 60 minutes before serving. You can even make it a day ahead and chill, covered in refrigerator.


Amount Per Serving (based on 4 Servings)
Calories: 400
Fat: 27 g
Saturated Fat: 10 g
Cholesterol: 45 mg
Sodium: 360 mg
Carbohydrates: 28 g
Fiber: 6 g
Sugar: 14 g
Protein: 15 g
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