Grilled Eggplant with Mozzarella Recipe | Easy, Flavorful, and Perfectly Grilled
Grilled Eggplant with Mozzarella Recipe: A Delicious and Easy Summer Dish
1. Introduction
When the warm weather rolls around, we all crave lighter, fresher dishes that are packed with flavor but not heavy on the stomach. That’s where Grilled Eggplant with Mozzarella comes in. This dish is the perfect combination of tender, smoky eggplant slices and rich, gooey mozzarella cheese, topped off with fresh basil and a sweet, tangy balsamic glaze. It’s a simple yet elegant dish that will quickly become a go-to for your summer meals.
Why You’ll Love This Recipe
This Grilled Eggplant with Mozzarella recipe is a crowd-pleaser that works wonderfully as a side dish, appetizer, or even a light main course. It’s easy to make, vegetarian, and bursting with flavor. The grilling process enhances the natural sweetness of the eggplant while giving it a lovely smoky flavor, and the mozzarella adds a creamy, savory richness that complements the eggplant perfectly.
In this article, you’ll learn how to prepare this dish from start to finish, with tips for grilling the eggplant to perfection and suggestions for serving. Whether you’re hosting a dinner party or just want something delicious for yourself, this recipe is sure to impress.
2. Ingredients Breakdown
Now, let’s take a closer look at each ingredient that makes Grilled Eggplant with Mozzarella so special:
- Eggplant (2 medium-sized):
Eggplant is the main ingredient in this dish. It has a spongy texture that soaks up all the flavors of the marinade and seasonings, and when grilled, it becomes wonderfully tender with a slight smoky flavor. Make sure to choose eggplants that are firm and have smooth, shiny skin for the best texture. - Mozzarella Cheese (1 ½ cups, shredded):
Fresh mozzarella is what gives this dish its signature creaminess. It melts beautifully over the grilled eggplant and adds a rich, savory layer of flavor. If you want an extra creamy touch, use burrata for a more luxurious texture. - Olive Oil (2 tbsp):
Olive oil helps the eggplant slices grill evenly and adds a subtle richness to the flavor. It also prevents the eggplant from sticking to the grill or pan. - Balsamic Vinegar (2 tbsp):
A drizzle of balsamic vinegar gives the dish a slight tang that balances the richness of the mozzarella and eggplant. The balsamic glaze can also be drizzled over the finished dish for added depth. - Garlic (2 cloves, minced):
Garlic brings an aromatic savory flavor that complements the grilled eggplant and mozzarella. Use fresh garlic for the best taste. - Fresh Basil (½ cup, chopped):
Fresh basil adds a herbaceous note to the dish. It pairs perfectly with the eggplant and mozzarella, giving a light, fresh contrast to the grilled flavors. Be sure to chop it just before serving for maximum flavor. - Salt and Pepper (to taste):
Salt and pepper are essential for seasoning the eggplant and enhancing the natural flavors of the dish. Be generous with the salt to bring out the sweetness of the eggplant.
Substitutions and Dietary Preferences:
- Vegan Version: Replace the mozzarella with vegan mozzarella or cashew cheese for a plant-based alternative.
- Low-Carb Option: Serve this dish with a side of zucchini noodles or a light green salad for a low-carb meal.
- Gluten-Free: This dish is naturally gluten-free, so it’s perfect for those avoiding gluten.
3. Step-by-Step Instructions
Making Grilled Eggplant with Mozzarella is simple, and the end result is a beautifully flavorful dish. Follow these steps to make it:
- Prepare the Eggplant:
Wash the eggplants thoroughly and slice them into ½-inch thick rounds. Lay the slices out on a cutting board and sprinkle them lightly with salt. Let them sit for about 15 minutes. The salt will help draw out any excess moisture, which will make the eggplant crisp up nicely when grilled. - Brush with Olive Oil and Garlic:
After the eggplant slices have released their moisture, pat them dry with a paper towel. Brush both sides of each slice with olive oil and sprinkle with minced garlic, salt, and pepper. This will help infuse the eggplant with delicious flavor as it grills. - Grill the Eggplant:
Preheat your grill or grill pan to medium-high heat. Place the eggplant slices on the grill and cook for about 4-5 minutes on each side, or until they’re tender and have nice grill marks. The eggplant should be soft but still have a slight bite. - Top with Mozzarella:
Once the eggplant is grilled, sprinkle a generous amount of shredded mozzarella cheese on top of each slice. Let the heat from the eggplant melt the cheese. If you want the cheese to melt more quickly, you can cover the grill with a lid for 1-2 minutes. - Drizzle with Balsamic Vinegar and Garnish:
After the cheese has melted, remove the eggplant slices from the grill. Drizzle the balsamic vinegar over the top and garnish with fresh basil. The tangy balsamic and fragrant basil will complement the richness of the eggplant and cheese perfectly. - Serve:
Serve the grilled eggplant warm with a side of freshly baked bread, a green salad, or roasted vegetables. Enjoy the full flavor of this delicious dish!
4. Tips and Variations
- Grill Marks: To get beautiful grill marks, make sure the grill is preheated and the eggplant is not overcrowded. This will ensure even cooking and those lovely lines on the eggplant.
- Use Fresh Mozzarella: For the best texture and melt, use fresh mozzarella instead of pre-shredded cheese. Fresh mozzarella melts beautifully and has a richer flavor.
- Add More Veggies: You can add zucchini, red onions, or tomatoes to the grill for extra flavor and color.
- Make it Creamy: For a creamy twist, drizzle a little tahini sauce or yogurt on top of the grilled eggplant and mozzarella before serving.
- Spicy Kick: Add a pinch of red pepper flakes to the olive oil for a bit of heat.
5. Serving Suggestions
This Grilled Eggplant with Mozzarella makes an excellent main course or a side dish. Here are some ideas for serving:
- Sides: Serve with garlic bread, roasted potatoes, or a fresh tomato salad for a complete meal.
- Appetizer: Serve as part of a mezze platter with hummus, olives, and pita bread.
- Drinks: Pair with a crisp, refreshing white wine like Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, enjoy with sparkling water or lemonade.
6. Storage and Reheating Instructions
- In the Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat by placing the eggplant in the microwave for 1-2 minutes or in a low-temperature oven for 5 minutes.
- In the Freezer: If you have leftovers or want to prep ahead, store them in an airtight container and freeze for up to 2 months. To reheat, let the dish thaw in the fridge overnight and then warm it in the oven.
7. Recipe Notes
- Can Be Prepped Ahead of Time: You can slice and salt the eggplant the day before, storing it in the fridge until you’re ready to grill. This makes the process faster on the day of serving.
- Best with Fresh Mozzarella: For the best melt and flavor, use fresh mozzarella. It makes a world of difference compared to pre-shredded cheese.
- Use a Grill Pan: If you don’t have an outdoor grill, a grill pan on the stovetop works just as well and gives you those beautiful grill marks.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 |
| Fat | 14g |
| Saturated Fat | 7g |
| Carbs | 10g |
| Sugar | 6g |
| Fiber | 4g |
| Protein | 7g |
| Sodium | 300mg |
| Cholesterol | 30mg |
| Calcium | 150mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Main or Side
- Cuisine: Italian/Korean Fusion
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- 2 medium eggplants, sliced
- 1 ½ cups fresh mozzarella cheese, shredded
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- ½ cup fresh basil, chopped
- Salt and pepper to taste
Instructions:
- Preheat the grill to medium-high heat.
- Slice the eggplant and salt it to remove moisture.
- Brush the eggplant with olive oil and garlic, season with salt and pepper.
- Grill the eggplant for 4-5 minutes per side until tender.
- Top the eggplant with mozzarella cheese and let it melt.
- Drizzle with balsamic vinegar and garnish with fresh basil.
- Serve warm.
Notes: Use fresh mozzarella for the best texture and melt.
10. Health Benefits
- Eggplant: Low in calories and packed with antioxidants, eggplant helps support heart health and reduces inflammation.
- Mozzarella: Provides a good source of calcium and protein, essential for bone health and muscle repair.
- Olive Oil: Rich in monounsaturated fats, olive oil is beneficial for heart health and reducing inflammation.
11. Suggested Sauce
Pair with a balsamic reduction or a creamy tahini dressing for extra richness and flavor.
12. Avoid These Mistakes
- Overgrilling the Eggplant: Avoid overcooking the eggplant, as it can become too mushy.
- Skipping the Salting Step: Don’t skip salting the eggplant to draw out moisture. This step ensures a firmer, less watery texture.
- Not Using Fresh Mozzarella: Fresh mozzarella is essential for achieving the best texture and flavor in this dish.
13. FAQs
- Can I use regular mozzarella instead of fresh?
Yes, but fresh mozzarella will give you a creamier and more authentic result. - Can I make this dish ahead of time?
Yes, you can prepare the eggplant and cheese, then grill it just before serving. - What if I don’t have a grill?
You can use a grill pan or a cast iron skillet to achieve a similar result. - Can I add other vegetables to this dish?
Yes, you can add grilled zucchini, peppers, or tomatoes for extra flavor. - How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. - Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
14. Final Thoughts
Grilled Eggplant with Mozzarella is a simple yet flavorful dish that highlights the natural sweetness of eggplant and the richness of melted cheese. It’s perfect for any meal and is sure to impress anyone who tries it. Whether you’re serving it as a side dish or enjoying it as a main, it’s a dish that’s both healthy and indulgent. Let me know how it turns out for you in the comments below!
