Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

Eggplant Caprese with Grilled Tomato and Basil Vinaigrette
Photo by Tina Rupp

Ingredients

  • 1 large plum tomato (about 4 ounces)
  • 1/3 cup fresh basil
  • 1 1-pound globe eggplant
  • ¼ cup olive oil
  • fresh basil sprigs
  • 2 pounds heirloom tomatoes (we like using a mix of colors)
  • 1 tablespoon white wine vinegar
  • + 2 more ingredients
    • Olive oil
    • 2 balls fresh or buffalo mozzarella cheese

Prepare barbecue (medium heat). Arrange eggplant slices on baking sheet. Brush both sides with oil and sprinkle with salt and pepper. Grill until slightly charred and tender, turning occasionally and moving to cook evenly, about 5 minutes. Transfer to foil-lined baking sheet. Grill plum tomato un...

View full recipe at Epicurious

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