Grilled Eggplant With Fresh Mozzarella, Tomatoes And Basil Vinaigrette Recipe

Name: Grilled Eggplant With Fresh Mozzarella, Tomatoes And Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Grilled Eggplant with Mozzarella and Tomatoes; 2 large eggplants, sliced into 3/4-inch rounds; 1/4 cup plus 1/2 teaspoon extra virgin olive oil; 1 large tomato, seeded and diced (preferably an heirloom tomato); 8 ounces fresh mozzarella, sliced into 1/4-inch rounds; 1 pinch salt; Basil Vinaigrette; 1/3 cup fresh basil, packed; 2 cloves garlic, peeled; 2 1/2 tablespoons red wine vinegar; 5 tablespoons extra virgin olive oil; 1 pinch salt; 1 pinch fresh ground pepper

Servings: persons

Grilled Eggplant with Mozzarella and Tomatoes
2 large eggplants, sliced into 3/4-inch rounds
1/4 cup plus 1/2 teaspoon extra virgin olive oil
1 large tomato, seeded and diced (preferably an heirloom tomato)
8 ounces fresh mozzarella, sliced into 1/4-inch rounds
1 pinch salt
Basil Vinaigrette
1/3 cup fresh basil, packed
2 cloves garlic, peeled
2 1/2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
1 pinch salt
1 pinch fresh ground pepper

1
Slice your eggplants into 3/4 inch rounds and sprinkle both sides of each round with salt and place them on a paper towel lined plate. Let rest for 20 minutes.
2
While your eggplant is resting, prepare the basil vinaigrette. Place all of the ingredients for the basil vinaigrette in a blender or food processor and puree until smooth.
3
In a small bowl, toss the diced tomatoes with 1/2 teaspoon olive oil and a pinch of salt. Set aside until ready to use.
4
Heat your grill or grill pan over medium heat. Pat the eggplant dry (the salt will have drawn the excess moisture out of the eggplant...magic!) and brush both sides of each round with olive oil and season with a little extra salt. Grill the rounds for about 8 minutes on each side or until very tender. Remove eggplant from the grill and let it cool to room temperature.
5
When the grilled eggplant is cool, layer the rounds with slices of fresh mozzarella. Top the eggplant and mozzarella with the diced tomato. Drizzle the basil vinaigrette on top and serve your grilled eggplant masterpiece at room temperature. If you're into carbs, I suggest serving this with some freshly grilled bread. Rustic chic!

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Grilled Eggplant with Mozzarella and Tomatoes, 2 large eggplants, sliced into 3/4-inch rounds, 1/4 cup plus 1/2 teaspoon extra virgin olive oil, 1 large tomato, seeded and diced (preferably an heirloom tomato), and more.

Yes, Grilled Eggplant With Fresh Mozzarella, Tomatoes And Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Eggplant With Fresh Mozzarella, Tomatoes And Basil Vinaigrette

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