Grilled eggplant with mozzarella and basil is a simple Mediterranean-style side dish made with soft grilled eggplant, sweet onions, garlic, fresh basil, and creamy mozzarella. Served warm or slightly cooled, it pairs beautifully with grilled meats, fish, or fresh bread.
This is the kind of dish I make often during grilling season. In our family, we eat plenty of grilled vegetables throughout the summer, but I still like to vary the flavours and combinations depending on what looks best at the store or what herbs are growing well at home.
Fresh herbs play a big role in this kind of cooking. At this time of year, it is easy to pick what is needed straight from the garden or terrace pots, and generous amounts of basil work especially well with grilled eggplant and mozzarella.
We served this dish with grilled chicken and a simple mixed lettuce salad dressed only with olive oil and lemon juice. The combination felt fresh, light, and perfect for a warm summer evening.
Why Salting Eggplant Helps
One small step makes a noticeable difference in grilled eggplant recipes: salting the eggplant before cooking.
After cutting the eggplant, I sprinkle it with salt and let it rest in a colander for a while before rinsing and drying it. This helps remove some excess moisture and gives the eggplant a softer texture once grilled. The eggplant also absorbs the olive oil, garlic, and lemon marinade more evenly after this step.
Grilled Eggplant and Mozzarella, a Combination That Works
The flavours in this recipe are simple but balanced.
Soft grilled eggplant and sweet onions create the base, while garlic, olive oil, and lemon juice add freshness and depth. Torn mozzarella melts lightly over the warm vegetables, and fresh basil finishes the dish with brightness and aroma.
I prefer adding the basil only at the very end so it stays fresh and vibrant.
Serving Suggestions
This grilled eggplant dish works especially well:
- alongside grilled chicken or fish
- as part of a summer buffet table
- with fresh bread
- with simple green salads
- as part of a Mediterranean-style meal
It can be served warm, slightly cooled, or at room temperature.
More Eggplant and Grilled Vegetable Recipes
If you enjoy grilled vegetables and Mediterranean-style cooking, you may also like these recipes:
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Grilled Eggplant with Mozzarella and Basil
Equipment
- Knife
- Cutting board
- Large bowl
- sift or colander
- Paper towels
- grilling dish or grill pan
- grill
Ingredients
- 2 eggplants
- 4 onions
- 5 garlic cloves
- 3-4 tbsp olive oil plus extra for serving
- 1 tbsp lemon juice plus a few drops for finishing
- black pepper to taste
- salt
- 125 g (4.5 oz) fresh mozzarella or bufala torn
- fresh basil leaves
Instructions
- Slice the eggplants into rounds and cut each slice into 4 pieces.
- Sprinkle the eggplant pieces with salt and place them in a sieve or colander for about 20–30 minutes.
- Rinse the eggplant pieces and pat them dry with paper towels.
- Cut the onions into wedges, about 8 pieces per onion, keeping the root end intact so the wedges hold their shape.
- Peel the garlic cloves and cut them in half.
- Place the eggplant, onions, and garlic in a large bowl. Add olive oil, lemon juice, and black pepper. Toss gently to coat.
- Preheat the grill to medium heat.
- Transfer everything into a grilling dish and grill until the eggplant is soft and lightly browned and the onions are tender. Let cool slightly.
- Add torn mozzarella and fresh basil on top.
- Finish with a drizzle of olive oil, black pepper, and a few drops of fresh lemon juice before serving.
Notes
Serve warm or at room temperature.
This dish pairs especially well with grilled meats, fish, or crusty bread.
Burrata can also be used instead of mozzarella for a richer version.
Fresh basil should be added just before serving for the best flavour.
