Grilled Eggplant with Fresh Mozzarella, Tomatoes and Basil Vinaigrette

Author Notes

I’m really digging eggplant right now, friends, and I strongly suggest you take advantage of their abundance before summer runs out. If you’re not into eggplant, I get it. A lot of people aren’t superstars when it comes to cooking this fruit (knowledge bomb: eggplant is a fruit), and it can often come out undercooked and spongy, or overcooked, oily and flavorless. However, this perfectly grilled eggplant might just convert you. With the right amount of olive oil and a little bit of salt, the grilled rounds become nicely brown on the outside and amazingly creamy on the inside. Try it.

Tender grilled eggplant is the perfect base for fresh, creamy mozzarella. Diced summer tomatoes add brightness and texture, and the basil vinaigrette ties everything together. This vinaigrette is a straight up winner in many respects. It has the slightly sweet and garlicky flavors of basil pesto with a subtle kick of acidity from a splash of red wine vinegar. It’s light, bright and a very pretty shade of green.

In terms of presentation you’ve got all kinds of sexy options for this grilled eggplant masterpiece. Serve it on a rectangular platter (as depicted), arrange it in a circular pattern on a large plate, or make individual eggplant and mozzarella stacks. This grilled eggplant can be eaten on its own as a light meal, since eggplant is surprisingly hearty, and it’s an incredibly versatile side dish. Try it alongside chicken paillard, over a mesclun salad, or on top of a piece of grilled country bread a la bruschetta. —Serena Wolf | Domesticate ME!