Caprese Eggplant
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Serves: 6
 
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
  1. 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.
  2. 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.
  3. 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/