Roasted Eggplant Caprese Salad Recipe

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Roasted Eggplant Caprese Salad is a Mediterranean twist on the classic Italian favorite. Layers of tender roasted eggplant, juicy tomatoes, creamy mozzarella, and fragrant basil are drizzled with olive oil and balsamic glaze for a salad that’s hearty yet refreshing. It’s the perfect combination of smoky, creamy, and tangy — a dish that’s as beautiful as it is delicious.

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🍆 Roasted Eggplant Caprese Salad Ingredients

1 large eggplant, sliced into ½-inch rounds
2 tablespoons olive oil
Salt and black pepper, to taste
2 large ripe tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
Fresh basil leaves
2 tablespoons balsamic glaze (store-bought or homemade)
Extra virgin olive oil, for drizzling
Optional garnish: flaky sea salt, crushed red pepper flakes, or pine nuts

🥙 How To Make Roasted Eggplant Caprese Salad

Preheat oven: Heat to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare the eggplant: Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
Roast: Bake for 20–25 minutes, flipping halfway through, until golden brown and tender.
Assemble the salad: Arrange roasted eggplant slices on a platter. Layer with tomato and mozzarella slices, alternating for a stacked or overlapping effect.
Add basil and dressing: Tuck fresh basil leaves between the layers. Drizzle generously with olive oil and balsamic glaze.
Finish and serve: Sprinkle with flaky salt and a pinch of red pepper flakes for extra flavor. Serve immediately while the eggplant is warm or let it cool to room temperature.

💭 Recipe Tips

Choose firm eggplant: It should feel heavy for its size with smooth skin.
Avoid soggy eggplant: Don’t over-oil — just brush lightly before roasting.
Add a smoky touch: Grill the eggplant instead of roasting for deeper flavor.
Make it vegan: Substitute dairy-free mozzarella or omit cheese altogether.
Make ahead: Roast the eggplant in advance and assemble just before serving.

🍝 What To Serve With Roasted Eggplant Caprese Salad?

This salad is wonderful on its own or paired with grilled chicken, fish or steak. It also pairs beautifully with crusty bread, pasta or a light risotto. For a Mediterranean meal serve alongside hummus, olives, and roasted vegetables.

🎚 How To Store Leftovers Roasted Eggplant Caprese Salad?

Refrigerate: Store leftovers in an airtight container for up to 2 days. Bring to room temperature before serving — it tastes best when not too cold.
Do not freeze: The tomatoes and mozzarella lose texture when frozen.

FAQs

Can I grill the eggplant instead of roasting?

Yes grilling gives a smoky, charred flavor that pairs perfectly with the creamy mozzarella and tangy balsamic.

Can I use cherry tomatoes?

Absolutely! Slice them in half and scatter over the eggplant for a more rustic look.

What’s the best mozzarella to use?

Fresh mozzarella or burrata works beautifully creamy and mild to balance the roasted eggplant.

Can I add extra toppings?

Yes! Try adding roasted red peppers, olives or arugula for more texture and flavor.

📊 Roasted Eggplant Caprese Salad Nutrition Facts

Serving Size: 1 portion (1/4 of recipe)

Calories: 240 kcal
Total Fat: 18g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 260mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugars: 5g
Protein: 10g