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Sides

Grilled Eggplant Caprese

Add smoky flavor and color to your caprese with smoked eggplant.

Plate of Grilled Eggplant with slices of tomato mozarella and basil Plate of Grilled Eggplant with slices of tomato mozarella and basil

A special grilled twist on the caprese dish.

Ingredients


• 1 eggplant
• 1 8-ounce mozzarella ball
• 2 tomatoes
• 1/4 cup basil, whole fresh leaves
• 1 tablespoon kosher salt
• Extra-virgin olive oil
• Balsamic vinegar
• Ground pepper

Preparation


• Cut eggplant horizontally into 1/4 inch rounds.
• Toss sliced eggplant with kosher salt and let sit for 30 minutes to remove excess moisture.
• Wipe eggplant dry with paper towels and brush both sides of the slices lightly with olive oil.
• Place your eggplant on the grill and cook approximately 4 to 5 minutes per side, until golden brown.
• Cut tomatoes and mozzarella in 1/4 inch round slices.
• Place one slice of eggplant on a plate and stack with one tomato slice, one mozzarella slice and 1 to 2 basil leaves.
• Drizzle with olive oil and balsamic vinegar and season with pepper. Arrange to fill serving dish, or stack to create a Grilled Eggplant Caprese tower!

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