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Grilled eggplant with mozzarella, basil, onions, and garlic in a grilling dish

Grilled Eggplant with Mozzarella and Basil

Grilled eggplant with mozzarella and basil is a simple Mediterranean-style side dish made with tender grilled eggplant, sweet onions, garlic, fresh basil, and torn mozzarella. Served warm or slightly cooled, it pairs beautifully with grilled meats, fish, or fresh bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Lunch, Salad, Side Dish
Cuisine European, Mediterranean
Servings 6 people

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

Salting the eggplant helps remove excess moisture and improves the texture.
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.
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