Eggplant is a staple in Italian cuisine and incorporates well to many classic Italian recipes. The caprese salad is simple, and easy to make and can easily be jazzed up and made more filling with the addition of grilled eggplants.
ProTip: After your eggplant is done grilling, set it aside for a couple minutes on a cloth or paper towel to cool down and to allow excess oil to be absorbed.
Substitutions: You can use bocconcini instead of mozzarella.
Ingredients
About 1/2 of an eggplant, cut into 1/2 inch thick disks
2-3 vine ripe tomatoes, cut into 1/2 inch thick disks
1-2 mozzarella balls, cut into 1/2 inch thick disks
1 bunch of basil leaves
3 tbsp. olive oil
1-2 tbsp. balsamic vinegar
salt and pepper
Requires
1 barbeque or grill pan
Directions
Heat 1 tbsp. olive oil on a grill pan or heat barbeque to medium high. Sprinkle eggplant with salt and pepper and grill on each side for about 5 minutes, until softened and lightly charred.
Assemble your salad by arranging (see photo) a repetitive pattern of mozzarella, basil leaf, tomato, eggplant.
Drizzle with olive oil and balsamic.
Enjoy!