Camille Styles

From Camille's Kitchen

Charred Caprese Eggplants

February 5th, 2018

I almost feel like it’s cheating to do another “caprese” recipe, because let’s face it: ANYTHING you stuff with tomatoes, basil, and fresh mozzarella is going to be delicious. But when I made these charred eggplants the other night for dinner, they were so ridiculously easy (in addition to being delish) that I knew I couldn’t keep it to myself. Bonus points that they satisfy eggplant parmesan cravings in a mostly carb-free way. Keep scrolling, and let me know in the comments if you give these aubergines a try.

*photos by kristen kilpatrick

Charred Caprese Stuffed Eggplants

Stuffed Caprese Grilled Eggplants with Tomatoes, Basil & Mozzarella

Serves 4


  • 2 long purple eggplants
  • extra-virgin olive oil
  • 2 garlic cloves, minced
  • kosher salt and freshly ground black pepper
  • 1 pint cherry tomatoes
  • 1 cup fresh mozzarella balls
  • 1 bunch fresh basil, torn
  • 1/4 cup toasted pine nuts
  • aged balsamic vinegar
  • sea salt


  1. Halve eggplants lengthwise, and score one strip down the center, then a couple cross-hatch patterns. Brush with olive oil & minced garlic, then sprinkle salt.
  2. Heat a grill to medium heat, and grill for 20 minutes per side with the lid closed, until skin starts getting really soft and eggplant is tender throughout. (Alternatively, you can use a grill pan on the stove: Char the eggplant for 5 minutes per side, then transfer to oven for 20 minutes until eggplant is soft.)
  3. Flip to face up on grill, then stuff with halved or quartered cherry tomatoes, halved mozzarella balls, & another drizzle of olive oil. Close grill until cheese melts (or pop back in oven), then remove, top with basil, pine nuts, balsamic vinegar & sea salt. Eat!

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  1. Eva says:

    This looks so delicious! <3

    Eva |

  2. […] Charred Caprese Eggplants – Camille Styles […]

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