Grilled Eggplant with Mozzarella and Tomatoes Recipe
Eggplant slices grilled until golden, topped with mozzarella and juicy tomatoes, then briefly baked until the cheese melts. A light yet satisfying appetizer or dinner, very popular in the summer regions of Italy. It’s a bit like mini baked toasts, just in a vegetable version.
These grilled eggplants with mozzarella and tomatoes are like little vegetable “pizzas”, where the dough base is replaced by eggplant slices. The combination of smoky grilled aroma, creamy mozzarella and juicy tomatoes delivers an intense Mediterranean flavor with a minimum number of ingredients.
Chef's tips
Salt the eggplant slices on both sides and leave for 15–20 minutes, then pat them dry – this way they lose their bitterness and absorb less oil. Grill them on a well-heated grill pan or barbecue until clear grill marks appear and the flesh softens but doesn’t fall apart. Place the mozzarella on already grilled eggplant and bake briefly, just until the cheese starts to stretch – baking for too long will make everything release too much liquid.
How to serve
Serve the eggplants as a warm appetizer at a summer barbecue or as a light dinner with a bowl of arugula salad and a glass of red wine, e.g. Chianti. They also work great on a party table as finger food – just cut smaller slices and serve with toothpicks. It’s a good dish when you want to serve something vegetarian yet still filling.
Ingredients
- eggplant medium-sized - 2 piece
- mozzarella ball 2 balls of 125 g each - 250 g
- tomatoes medium, ripe - 3 piece
- olive oil for brushing the eggplant - 4 tablespoons
- garlic pressed, optional - 1 clove
- dried oregano - 1 teaspoon
- fresh basil torn leaves - 1 handful
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the eggplants and cut them into slices about 1 cm thick, lengthwise or crosswise, as you prefer.
- In a small bowl, mix the olive oil with the pressed garlic (if using) and a pinch of salt.
- Arrange the eggplant slices on the tray in a single layer. Brush them with the oil on both sides using a pastry brush or a spoon.
- Place the eggplants in the oven for 15–18 minutes, until they soften and are lightly browned. Halfway through baking, turn the slices over to the other side.
- Meanwhile, wash the tomatoes and cut them into thin slices. Drain the mozzarella and also cut it into slices.
- Remove the tray with the eggplants from the oven. Place a slice of mozzarella and a slice of tomato on each eggplant slice. Sprinkle with a pinch of salt, pepper and dried oregano.
- Return to the oven for another 7–8 minutes, until the cheese melts and the tomatoes soften slightly.
- Remove from the oven and let stand for 2–3 minutes. Sprinkle with torn basil leaves.
- Serve warm as an appetizer, a light dinner or a side dish to grilled meat.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat briefly in the oven or in a covered pan over low heat so the cheese melts again without drying out the eggplant.
