This grilled eggplant recipe is a celebration of late summer vegetables. Soft slices of eggplant wrapped around fresh mozzarella, ripe tomato, and basil, grilled until golden and served with a vibrant grilled tomato sauce. Light, flavorful, and satisfying, it’s a dish I keep coming back to all season long.
The Inspiration Behind This Grilled Eggplant Dish
During one of our trips to Italy, I had a dish that stuck with me. A delicate eggplant bundle served as an appetizer, filled with tomato and cheese, and drizzled with the freshest, smokiest tomato sauce I’ve ever tasted. When I searched for a recipe, all versions used tomato purée or paste, but that wasn’t what I remembered. I wanted to recreate that light, summery feeling, and this is the result.
The sauce is made from grilled fresh tomatoes, blended with olive oil, garlic, and basil—grilled just enough so they keep some bite and aren’t totally soft. The eggplant is lightly boiled, then grilled around a simple caprese-style filling. It’s humble, but incredibly satisfying.
Why You’ll Love This Grilled Eggplant Recipe
This summery dish brings together all the best flavors and textures of the season:
- Made with fresh, seasonal ingredients like eggplant, tomato, and basil
- A satisfying vegetarian option
- Light yet flavorful, perfect for warm days
- Easy to prepare and impressive to serve
- The smoky grilled tomato sauce is a recipe on its own
How to Serve Grilled Eggplant Bundles
These bundles are as versatile as they are tasty. Here are a few ways to enjoy them:
- Serve as a vegetarian main for two or as an appetizer or elegant side dish
- Pair with grilled chicken, steak, or fish for a Mediterranean-style meal
- Toss the left over tomato sauce over pasta for a summery vegetarian dinner
From the Grill to the Table
Grilling the tomatoes for the sauce is a small extra step that makes all the difference. It brings out their natural sweetness and adds a gentle smoky layer that elevates the entire dish. If you make extra sauce, try tossing it with pasta and topping it with pecorino or parmesan. Simple and delicious.
Serve these eggplant bundles with my easy Rustic No-Knead Bread Rolls for a perfect summer meal, or as a side of Smoked Salmon for a more filling spread.
Grilled Eggplant Recipe Stuffed with Mozzarella and Tomatoes
Ingredients
Brine Water:
- 2-3 liters liters water
- 2-3 tsp salt
Eggplant Bundles:
- 2 long eggplants
- 250 g 2 balls mozzarella cheese
- 3 ripe tomatoes
- About 30 large basil leaves
- 3 tbsp olive oil
- Salt
- Black pepper
Toothpicks for securing the bundles
Grilled Tomato-Basil Sauce:
- 2 ripe tomatoes
- ½ garlic clove
- About 5 stems fresh basil leaves and stems
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions
Preheat the Oven or Grill:
- If you’re using an oven grill or BBQ, preheat it to medium-high heat.
Prepare the Brine & Eggplants:
- Bring a large pot of salted water to a boil. Meanwhile, slice the eggplants lengthwise into 0.5 cm thick slices.
Boil the Eggplant Slices:
- Gently boil the slices in batches for about 1½ minutes. Drain in a colander and pat dry with paper towels.
Prep the Filling:
- Slice the mozzarella and the 3 fresh tomatoes thinly. Tear basil leaves and set aside. Reserve the basil stems for the sauce.
Grill the Tomatoes for the Sauce:
- Place the tomatoes on the grill. Grill for 5–7 minutes until charred and soft. Let cool slightly.
Assemble the Bundles:
- Place two eggplant slices in a cross shape.
Add the filling ingredients:
- 1 slice of tomato in the middle
- Salt & pepper
- 1 basil leaf
- 1 slice mozzarella
- Another basil leaf
- Another slice tomato
- Salt & pepper again
- Fold the eggplant slices over the filling and secure with a toothpick.
Make the Sauce:
- Blend the grilled tomatoes with garlic, basil stems & leaves, olive oil, salt, and pepper until smooth but slightly chunky.
Grill the Bundles:
- Brush each bundle with olive oil. Grill for about 5–6 minutes per side, until the eggplant is soft and has grill marks.
Serve:
- Serve the warm eggplant bundles with the grilled tomato-basil sauce. Add a green salad or serve as a flavorful side to grilled meat or fish.
Notes
- Serving size: This recipe makes about 6 eggplant bundles. If served as a main course, it’s ideal for 2 people. As a side dish, it serves 3–6 people, depending on portion size.
- Pairing suggestions: These bundles pair wonderfully with grilled meats like chicken and steak, or salmon. They’re also delicious served alongside a fresh green salad or crusty bread for a lighter meal.
- Make-ahead tip: You can boil and assemble the bundles a few hours in advance. Keep them covered in the fridge and brush with olive oil just before grilling.
- Filling variations: For extra flavor, try adding a spoonful of pesto, a few chopped sun-dried tomatoes, or roasted red peppers between the layers.
- Vegan option: To make this recipe vegan, use a plant-based mozzarella alternative and ensure your pesto (if using) is both dairy-free and egg-free.
