Salad with grilled eggplant, tomatoes and mozzarella Recipe
This salad brings together the best of Italian cooking: eggplant from a grill pan, juicy tomatoes and soft mozzarella. It’s somewhere between a salad and a light main course – ideal for a summer lunch or dinner on the balcony. In Italy, such vegetable plates often appear as “antipasto”, a starter before the main meal.
This salad is reminiscent of Italian antipasti from small bars – grilled eggplant gains a smoky aroma and tenderness that contrasts beautifully with juicy tomatoes and cool mozzarella. The whole dish is satisfying yet still light, so it can easily replace lunch on a hot day. It shows how little it takes to turn a few simple ingredients into something that tastes very “Italian.”
Chef's tips
Eggplant needs a really well-heated grill pan – if it’s too cool, the vegetable will soak up more olive oil and become heavy. I salt the eggplant slices shortly before frying and pat them dry quickly with paper towels so they brown faster. It’s best to take the mozzarella out of the fridge at least 20–30 minutes in advance so it’s not ice-cold and can better absorb the flavour of the olive oil and vinegar.
How to serve
Serve the salad with crusty baguette or focaccia so you can mop up all the dressing of olive oil and tomato juices from the plate. To drink, choose a light red wine served slightly chilled, such as a young Chianti, or water with lemon slices and basil leaves. It’s a great option for a summer dinner on the balcony or as a big “sharing bowl” on the table during a weekend barbecue.
Ingredients
- eggplant medium-sized - 2 pieces
- tomatoes ripe and firm; beef tomatoes work well - 3 pieces
- mozzarella cheese preferably a ball, drained - 250 g
- olive oil divided between frying and the dressing - 5 tablespoons
- vinegar - 1 tablespoon
- garlic finely chopped or pressed - 1 clove
- fresh basil leaves torn by hand - 1 handful
- salt to taste
- pepper to taste
Preparation
- Wash the eggplants and cut them into slices about 0.5–1 cm thick. Salt on both sides and set aside for 10–15 minutes, until droplets of juice appear on the surface. This will make the eggplant less bitter.
- After this time, rinse the slices under running water and pat them very dry with paper towels.
- Heat a grill pan or regular frying pan over medium-high heat. Brush it lightly with olive oil (about 1 tablespoon).
- Place the eggplant slices on the hot pan and fry for 3–4 minutes on each side, until they soften and dark grill marks or golden spots appear. Add a little more olive oil if needed.
- Transfer the fried slices to a plate. Sprinkle lightly with salt and pepper while still warm.
- Cut the tomatoes into thick slices or wedges. Drain the mozzarella and cut it into slices or tear into pieces with your hands.
- In a small bowl, mix 3 tablespoons of olive oil, the vinegar, chopped garlic, a pinch of salt and pepper. Whisk with a fork until the dressing comes together.
- On a large serving platter, arrange the eggplant slices, tomato slices and pieces of mozzarella alternately, slightly overlapping each other.
- Drizzle everything with the prepared dressing. Sprinkle with the torn basil leaves.
- Leave the salad to stand for 5–10 minutes at room temperature so the flavours meld and the eggplant absorbs some of the dressing. Serve with crusty bread.
Storage
Store any leftover salad in an airtight container in the fridge for up to 1 day. The vegetables will soften, but it will still taste good; bring to room temperature before serving.
