Marinated Eggplant, Caprese Salad and Grilled Corn



* indicates a Neighborhood Harvest product. Shop these ingredients on our website.

Marinated Eggplant:

  • Large purple eggplant varietal of choice, sliced 1/2” thick*
  • 3 Tbsp Piqual Olive Oil*
  • 1 – 2 Tbsp Lemon Juice (juice of 1 lemon*)
  • 1-2 cloves Garlic,* minced
  • 3/4 tsp Salt
  • Fresh Basil,* chopped

Caprese Salad:

  • 2 Fresh, red Slicer Tomatoes*
  • 9 oz. Fresh Mozzarella, sliced* (omit for Vegan recipe)
  • 1 bunch Fresh Basil leaves*
  • 1/2 cup Balsamic Vinegar*
  • 1/2 Tbsp Raw Honey* (replace with Agave for Vegan recipe)
  • Salt and freshly ground pepper, to taste

Grilled Corn:

  • 4 Ears Fresh Corn (Silverqueen or other varietal)*
  • 1 Tbsp Piqual Olive Oil*
  • Salt, to taste


  1. Make Marinade:
    • Combine all ingredients in a large bowl
    • Toss eggplant slices in marinade until coated
    • Refrigerate for at least 20 minutes (up to 2 hours)
  2. While eggplant marinates, make Balsamic Reduction
    • Combine vinegar and honey (or Agave) in small saucepan
    • Heat to boiling
    • Reduce to simmer and let cook for 12-15 minutes, until reduced by half
    • Balsamic “syrup” should cover the back of a spoon. Cook a little longer if needed, checking consistency often.
  3. Preheat grill to medium-high
  4. While grill preheats, prepare remaining ingredients:
    • Shuck corn, removing the husk and silk
    • Rub corn with olive oil and sprinkle with salt
    • Slice tomatoes to desired thickness and sprinkle with salt & pepper
    • Stack tomato slices with mozzarella and top with basil on platter (omit this step for Vegan version)
  5. When grill is hot, place marinated eggplant slices & prepared corn on grate
  6. Cook eggplant 3-4 minutes per side, until brown and tender. Rotate corn often to achieve desired browning and texture.
  7. Add the finishing touches:
    • For Vegan Caprese, stack tomato slices with grilled eggplant and top with basil leaves on platter
    • Drizzle all Caprese stacks with Balsamic Reduction
    • Sprinkle fresh basil over eggplant slices (it’s great with the corn too)
    • Cut corn as desired or serve whole
  8. Enjoy!