There’s no beef here! But I did loosely take the concept of beef carpaccio to create this Italian-style plant-based twist on it. And this grilled eggplant carpaccio with tomato-basil salsa is tastier and better for you and better for the planet!

make the tomato-basil salsa

To make this exciting grilled eggplant carpaccio appetizer, I divided the recipe into three simple parts to make it easy. First, you’ll prep the tomato-based salsa. Just stir together sliced grape tomatoes and fresh basil, minced garlic, extra-virgin olive oil, and sea salt. Set the tomato-basil salsa aside to allow all the ingredients to marry. And before you dress the carpaccio with it, drain its excess liquids. Tip: Don’t toss out that liquid—you can drizzle it on other parts of your meal, like a super flavorful tomato-based vinaigrette!

grill the eggplant for the grilled eggplant carpaccio with tomato-basil salsa

While the tomato-basil salsa is marrying, you’ll want to prepare and preheat the grill or grill pan. Then lightly brush eggplant rounds (keep the peel on!) with extra-virgin olive oil and sprinkle with the salt and grill over direct medium-high heat until fully cooked through and rich grill marks form, about 4 minutes per side. If you need, do this in batches. When the eggplant is grilled, sprinkle with the nutritional yeast to punch up taste.

top the eggplant carpaccio

Now, all that’s left to do for your grilled eggplant carpaccio with tomato-basil salsa recipe is arrange the eggplant on a platter, top with the tomato-basil salsa (drained of excess liquids), plant-based cheese, hot pepper flakes and/or fennel seeds, and fresh basil leaves. Hint: I used Treeline goat-style cheese here.

to serve grilled eggplant carpaccio with tomato-basil salsa

This grilled plant carpaccio with tomato-basil salsa is delicious as an appetizer when the eggplant is slightly warm from the grill–or at room temperature. And if for any reason you have leftovers, I love to dice up the eggplant and toss everything with pasta. Vegan comfort food! Mmm!

grilled eggplant carpaccio with tomato-basil salsa

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• Author: Jackie Newgent
• Total Time: 23 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

There’s no beef here! But I did loosely take the concept of beef carpaccio to create this Italian-style plant-based twist on it. And this grilled eggplant carpaccio with tomato-basil salsa & treenut cheese is tastier and better for you and better for the planet!

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Ingredients

Units USM Scale 1x2x3x

Tomato-Basil Salsa

• 1 cup thinly sliced or quartered grape or cherry tomatoes, various colors
• 8 large fresh basil leaves, thinly sliced
• 1 garlic clove, minced
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon sea salt

Eggplant Carpaccio

• 1 large (1 pound) eggplant with peel, sliced into thin rounds (no thicker than 1/3-inch; aim for at least 12 slices)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon nutritional yeast flakes, or to taste

Toppings

• 2 ounces soft treenut cheese, dolloped, or plant-based mozzarella, diced
• Pinch of hot pepper flakes and/or fennel seeds
• 1 tablespoon packed extra-small fresh basil leaves

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Instructions

1. Stir together all the Tomato-Basil Salsa ingredients in a medium bowl. Set aside.
2. Meanwhile, make the Eggplant Carpaccio by lightly brushing eggplant rounds with the olive oil and sprinkle with the salt. Grill or pan-grill (in batches, if necessary) over direct medium-high heat until fully cooked through and rich grill marks form, about 4 minutes per side. Sprinkle with the nutritional yeast.
3. Arrange the eggplant on a platter, top with the salsa (drained of excess liquids), “cheese,” hot pepper flakes and/or fennel seeds, and basil. And serve as an appetizer when eggplant is slightly warm or at room temperature.

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Notes

Optional: For yet another layer of taste, finish this recipe with a drizzling of balsamic or golden balsamic vinegar or a squirt of lemon.

• Prep Time: 15
• Cook Time: 8
• Category: Appetizer
• Cuisine: Mediterranean, Middle Eastern

Nutrition

• Serving Size: 4 eggplant carpaccio rounds
• Calories: 270
• Sugar: 5g includes 0g added sugars
• Sodium: 450mg
• Fat: 23g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 0mg

Looking for more eggplant recipes?

Try my crispy panko-baked eggplant tenders, plant-based eggplant-baby bella meatballs, eggplant roast with tahini roast, grilled fairytale eggplant with lemony-tahini dressing, slow cooker creamy eggplant korma, vegan eggplant “bacon” blt sliders, and grilled eggplant gyros with fresh tzatziki.