Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

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

Ingredients

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

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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