RECIPES
Grilled Italian Eggplant Caprese Salad
by Livestrong_Recipes | Oct 15, 2018
- PREP
- 10 m
- COOK
- 12 m
- TOTAL
- 22 m
Ah, there’s something so inviting about the salad of Capri, especially when tomatoes are in season! A Caprese salad (or Insalata Caprese) is traditionally made with just tomatoes, basil, mozzarella, and olive oil.
INGREDIENTS
SERVES 4
- 11 oz Eggplant, raw
- 3 1/2 tbsp Olive Oil, Extra Virgin
- 1 1/2 serving White Balsalmic Vinegar
- 8 oz Cherry Tomatoes
- 8 oz Mozzerella Cheese
- 1/8 tsp crushed red pepper flakes
- 18 serving Herb N Spices, Basil Leaves Whole
DIRECTIONS
1
Prepare an outdoor or indoor grill.
2
Slice the Italian (or baby) eggplant crosswise into 1/3-inch thick rounds. Brush both sides of eggplant rounds using 2 tablespoons of the olive oil. Sprinkle with 1/4 teaspoon of the salt.
3
Grill the eggplant rounds over medium-high direct heat until cooked through and rich grill marks form, about 5 to 6 minutes per side. Arrange on a platter and allow to slightly cool.
4
In a liquid measuring cup or small bowl, whisk together the white (or golden) balsamic vinegar and remaining 1 1/2 tablespoons olive oil.
5
Sprinkle the grilled eggplant with the halved cherry (or grape) tomatoes and ciliegine (or bocconcini) mozzarella cheese.
6
Drizzle with the balsamic vinaigrette. Sprinkle with the remaining 1/4 teaspoon salt and the red pepper flakes. Scatter with the basil leaves and serve.
7
Note: Serves 4 as a side salad or 2 as an entrée salad.
