These Grilled Eggplant Bites are it—smoky, creamy, herby little mouthfuls that disappear before the platter even hits the table. Think charred eggplant, melty cheese, fresh basil, and a splash of balsamic that pulls it all together like a dream. I tested this recipe during one of those Florida afternoons where the grill basically preheats itself, and let me tell you—worth it. They're ridiculously easy, super versatile, and somehow fancy and chill at the same time. Serve 'em warm, serve 'em cool—just don’t expect leftovers.
When I tested this recipe, my goal was simple: a grilled eggplant appetizer that didn’t feel fussy or try-hard. Something you could make in 20 minutes and feel good about serving to guests—or just hoard for yourself while standing over the kitchen counter with zero shame.
If you’re someone who usually avoids eggplant because you’ve had weird rubbery versions in the past, I feel you. But this isn’t that. Salting and draining is the game-changer. No bitterness, no spongey weirdness—just golden, grilled goodness.
These grilled eggplant bites? They’re great as-is, but you could totally riff on them. Swap ricotta for whipped feta, use cherry tomatoes if that’s what you’ve got, toss on some chili flakes if you like a kick. It’s the kind of recipe that doesn’t mind if you play.
Want more veggie-packed recipes that bring the flavor without making you work for it? Try my Roasted Shaved Brussels Sprouts (I make that one way too often), or these Instant Pot Carrots.
Ingredients
- Eggplant: Pick a heavy eggplant with shiny skin. Best when fresh, you can store at room temperature for a few days.
- Ricotta Cheese: We like a full-fat ricotta in this recipe.
- Fresh Mozzarella: You can use pre-sliced if you like, but I like to get a ball and tear it.
- Plum Tomatoes: Feel free to use whatever tomatoes you have on hand.
- Balsamic Reduction: You can buy it or make your own.
- Fresh Basil: There is no subsitute for the pop of flavor this gives. I keep a basil plant just for recipes like this one.
Tips and Tricks
- Don't Skip Salting: Salting the eggplant before grilling helps to draw out excess moisture. It also helps to reduce any bitterness.
- Pat Dry Before Grilling: After salting, rinse and pat dry the eggplant slices to remove excess salt and moisture.
- Finish Fresh: Don't omit the fresh basil at the end. It is key to tying this dish together.
More Grilling Recipes to Try
- Grilled Zucchini: A side dish that pairs beautifully with any main course.
- Grilled Chicken Parmesan: This recipe features tender grilled chicken topped with marinara sauce and cheese.
- Grilled Chipotle Chicken: It is my go-to when I am craving bold flavors.
- Hanger Steak: Marinated to perfection and cooked to a juicy, tender finish.
Grilled Eggplant Bites
Ingredients
- 1 eggplant sliced
- ⅓ cup ricotta cheese
- 1 ounce fresh mozzarella torn
- 2 plum tomatoes seeded and diced
- 2 teaspoons balsamic reduction
- 2 tablespoons fresh basil
Instructions
- Lay eggplant in a single layer on paper towels. Sprinkle well with salt. Allow to sit for 30 minutes.
- Heat a grill pan to medium-high heat. Rinse eggplant and pat try. Brush eggplant with olive oil and season with salt and pepper. Grill for 4 minutes per side, until tender.
- Carefully spread with ricotta and top with mozzarella. Allow to cook for a few minutes longer, until cheese melts.
- Drizzle with balsamic reduction and top with tomatoes and fresh basil. Serve warm.
Nutrition
tp keane says
love this recipe. It would make a fantastic tapa for guests who don't want the usual chips.
J.P. says
When are the tomatoes added?
Joan says
We really enjoyed this!
Sharon Blakley says
does not say anything about the tomatos ???????