Grilled Eggplant, Mozzarella, Tomatoes


IMG_1143This eggplant dish is a piece of cake. One of the farmers at the farmers market told me about this recipe. The roasted red pepper sauce acted as the perfect addition to the eggplant. Eggplants belong to the nightshade vegetable family. This means they experience most of their growth overnight! Eggplants contain phytonutrients, which have antioxidant activity. Cut the eggplant with a stainless steel knife. A carbon steel knife will react with the phytonutrients and turn the eggplant black. You can eat it as a side or even a main dish!

Serves: 4-6

Hands-on time: 15 minutes

Total Time: 30 minutes

Gluten free, vegetarian


1 eggplant (about 1 ½ pound, large)

8 oz mozzarella cheese

2-3 tomaotes

20 cherry tomatoes (optional)

½ cup roasted red pepper sauce


  1. Heat charcoal or gas grill to medium-high heat.
  2. Select a medium sized eggplant and slice it into ½ inch slices. Some people do not enjoy eating the skin. If this is you, I recommend grilling the eggplant with the skin to keep its shape and simply not eating it.
  3. Slice mozzarella and tomatoes. Layer eggplant, mozzarella, and tomatoes.
  4. Grill eggplant for 10-12 minutes until cheese is melted.
  5. Add the roasted red pepper sauce for an additional bite!
  6. Enjoy!

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