Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

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

Ingredients

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

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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