Grilled Eggplant & Peach Caprese Salad Recipe

Name: Grilled Eggplant & Peach Caprese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plain yogurt (whole-milk recommended); 2 tablespoons miso (white, yellow, or red); 2 tablespoons olive oil, plus more for brushing the grill grates; Flaky sea salt and coarsely ground black pepper, to taste; 1 to 1 1/2 pounds eggplant (any variety), trimmed and cut into 1/2-inch thick rounds or slices; Juice from 1 lime; 1 pound firm-ripe peaches (about 2 or 3), pitted and sliced; 8 ounces burrata or good quality, fresh mozzarella; A big handful of basil (small leaves left whole, or large leaves roughly torn); A small handful of toasted slivered almonds (optional); Good extra-virgin olive oil, for finishing

Servings: persons

2 tablespoons plain yogurt (whole-milk recommended)
2 tablespoons miso (white, yellow, or red)
2 tablespoons olive oil, plus more for brushing the grill grates
Flaky sea salt and coarsely ground black pepper, to taste
1 to 1 1/2 pounds eggplant (any variety), trimmed and cut into 1/2-inch thick rounds or slices
Juice from 1 lime
1 pound firm-ripe peaches (about 2 or 3), pitted and sliced
8 ounces burrata or good quality, fresh mozzarella
A big handful of basil (small leaves left whole, or large leaves roughly torn)
A small handful of toasted slivered almonds (optional)
Good extra-virgin olive oil, for finishing

1
In a small bowl, mix together the yogurt, miso, and olive oil until smooth. Taste for seasoning; add a pinch or two of salt, if needed. Rub all over the eggplant, cut sides and skin, until evenly and fully coated.
2
Heat the grill to medium-high and brush your grates clean, then brush with olive oil. (Eggplant has a tendency to stick, so don't skip this step.)
3
Arrange the eggplant in a single, even layer, either directly over the grates or on a perforated grill tray (brushed with a little oil). Grill the eggplant on the first side until nicely charred (lift up a piece or two to check), then flip and continue grilling until nicely charred and tender. (Back down the heat if the eggplant is browning too fast.) To test if it's fully cooked, stick a knife or fork into the thickest piece; there should be no resistance. Off the grill, taste a small piece for seasoning and balance. Season with flaky sea salt, coarsely ground black pepper, and lime juice, to taste.
4
Arrange the eggplant and peaches on a large serving platter, then add big, torn pieces of burrata. (I like to scatter them across a big platter, but you can plate this caprese any way you wish.) Top with basil and almonds (if using) and drizzle with extra-virgin olive oil. Add a little more flaky sea salt and black pepper, if desired. Serve slightly warm or at room temperature.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons plain yogurt (whole-milk recommended), 2 tablespoons miso (white, yellow, or red), 2 tablespoons olive oil, plus more for brushing the grill grates, Flaky sea salt and coarsely ground black pepper, to taste, and more.

Yes, Grilled Eggplant & Peach Caprese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant & Peach Caprese Salad

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