Eggplant Caprese with Grilled Tomato and Basil Vinaigrette Recipe

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Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
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  1. Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato until skin is charred and split, turning often, about 5 minutes. Transfer to sheet with eggplant and cool. Core plum tomato; place in blender. Add chopped basil, vinegar, and 1/4 cup oil. Blend until smooth. Season with salt and pepper. Transfer to small bowl. DO AHEAD Eggplant and dressing can be made 2 hours ahead. Let stand at room temperature.
  2. Overlap eggplant slices, cheese slices, and heirloom tomato slices on individual plates or large platter. Sprinkle with salt and pepper. Drizzle salad with dressing and garnish with basil sprigs.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 118.36 Kcal (496 kJ)
Calories from fat 84.05 Kcal
% Daily Value*
Total Fat 9.34g 14%
Sodium 13.48mg 1%
Potassium 318.19mg 7%
Total Carbs 8.35g 3%
Sugars 3.4g 14%
Dietary Fiber 3.05g 12%
Protein 1.36g 3%
Vitamin C 5.7mg 10%
Vitamin A 0.2mg 6%
Iron 7.6mg 42%
Calcium 13.1mg 1%
Amount Per 100 g
Calories 81.4 Kcal (341 kJ)
Calories from fat 57.8 Kcal
% Daily Value*
Total Fat 6.42g 14%
Sodium 9.27mg 1%
Potassium 218.82mg 7%
Total Carbs 5.75g 3%
Sugars 2.34g 14%
Dietary Fiber 2.1g 12%
Protein 0.94g 3%
Vitamin C 3.9mg 10%
Vitamin A 0.1mg 6%
Iron 5.2mg 42%
Calcium 9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.5
  • 3

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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