Grilled Eggplant Caprese with Speck

This simple salad supper works well for a light and lovely weeknight meal; you can also try serving it for brunch!


  • 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
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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.

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