traditional Caprese served over grilled eggplant instead of toasted crostini.
Ingredients
1 medium eggplant, sliced into ½ inch rounds (I got 12 slices out of mine)
2 tablespoons olive oil
1½ cups of cherry tomatoes, sliced lengthwise
6 ounces fresh mozzarella cheese, cut into bite size pieces
¼ cup packed fresh basil leaves, chopped
salt and pepper
3 tablespoon balsamic vinaigrette (recipe to follow)
For the dressing:
¼ cup balsamic vinegar
1 teaspoon honey
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
½ cup extra virgin olive oil
Instructions
For the dressing: in a jar combine balsamic vinegar, honey, garlic, salt and pepper. Slow pour in olive oil while whisking constantly with a fork or small whisk. Place a lid on it and shake well. Adjust seasoning as needed.
Grill eggplant, on indoor or outdoor grill, approximately 4-5 minutes per side or until eggplant has started to soften and has grill marks. Remove from grill, season with salt and pepper.
Meanwhile in a small bowl, combine tomatoes, cheese and fresh basil. Toss with 1 tablespoon of dressing. Pour tomato mixture over eggplant. Drizzle with 2 tablespoons of dressing (make sure to get some of that garlic on there). Use leftover dressing as needed or if you have a larger portion of salad, dress it with another tablespoon of dressing.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/caprese-salad-over-grilled-eggplant/