Caprese Eggplant Steaks

Caprese Eggplant Steaks
Caprese eggplant "steaks" are perfect for your vegetarian guests.
Recipe type: Appetizer
  • 2 large eggplants
  • 2 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. cherry tomatoes, quartered
  • 1 c. mini mozzarella balls, quartered
  • ¼ c. packed basil, torn into pieces
  • Balsamic glaze, for drizzling
  • Crushed red pepper flakes (optional)
  1. Preheat grill over medium-high heat. Slice eggplants lengthwise ½” thick into long “steaks”. Brush with oil and season with salt and pepper on both sides.
  2. Place eggplants on grill and cook until tender, but not falling apart, about 2 to 3 minutes per side. Place on a serving platter.
  3. Top eggplants with tomatoes, mozzarella balls, and basil. Drizzle with balsamic glaze and top with a pinch of red pepper flakes, if desired.




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