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Grilled Eggplant Caprese with Speck

Grilled Eggplant Caprese with Speck


  • 2 small to medium firm eggplants

  • Salt

  • 1/2 cup olive oil

  • 2 cloves garlic, crushed

  • A few sprigs of rosemary, coarsely chopped

  • Pepper

  • Crushed red pepper

  • 2 cups wild or baby arugula

  • 3 ripe heirloom tomatoes, sliced

  • 1 pound fresh mozzarella, thinly sliced

  • 1 cup basil leaves

  • 1/2 pound speck or other smoky or spicy ham, thinly sliced


Heat a grill or grill pan to medium-high heat. Thinly slice the eggplant in discs; salt and drain in a colander, 15-20 minutes. Warm the oil with garlic and rosemary to infuse. Brush the eggplant on both sides and sprinkle with black and red pepper. Grill the eggplant for 2-3 minutes on each side until marked and tender. Cool to room temperature. Season the sliced tomatoes with salt and pepper. On a platter, scatter a bed of arugula and over it layer the tomatoes with eggplant, basil and mozzarella. Drizzle the salad with the remaining garlic oil and top with speck.