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Grilled Eggplant Caprese Salad

Tender grilled eggplant layered with fresh buffalo mozzarella topped with sweet cherry tomato caprese salad drizzled with balsamic glaze. 
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 311 Fat: 17g Carbs: 31g Protein: 12g

ABOUT THE DISH

Eggplant also known as aubergine is a species of nightshade grown for its edible fruit. The flavor is kind of earthy, nutty, and a bit tangy. Grilling the eggplant brings out the sweetness and soften the outer skin. We use grilled eggplant in for a twist on a classic caprese salad with sliced mozzarella, fresh basil and delicious sweet cherry tomatoes all drizzled with a balsamic reduction.

Ingredients
Eggplant
Cherry Tomatoes
Basil
Garlic
Dried oregano
Red pepper flakes
Balsamic glaze
Mozzarella cheese

Cooking terms for this recipe

Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.
Mince To cut a food into very small pieces.

What you need

Grill or foil lined sheet pan

Medium mixing bowl

Small mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Pre-heat grill to medium (400ºF). Wash and dry all the produce. Slice the eggplant on a bias about 3/4 inch thick. Mince or grate garlic. Chiffonade the basil. Slice cherry tomatoes in half. Slice mozzarella into 6-8 rounds.

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Step 2: MAKE MARINADE

In a small bowl mix 3 tbsp. of oil with garlic.

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Step 3: PREP EGGPLANT

On a flat surface (cutting board, plate, or baking sheet) spread out the eggplant slices. Pat dry. Brush eggplant with garlic oil, dried oregano and red pepper flakes. Flip eggplant and repeat on the other side.

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Step 4: GRILL EGGPLANT

Grill the eggplant for 3 minutes on each side or until golden grill marks appear. Season with a pinch of salt and pepper to taste. Set aside to cool.

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Step 5: MAKE CAPRESE SALAD

In a medium mixing bowl toss together the basil, cherry tomatoes and mozzarella pearls.

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Step 6: PLATE YOUR DISH

Divide the eggplant between two bowls. Top each with the caprese and drizzle balsamic reduction on top. Enjoy!