Eggplant Caprese with Grilled Tomato and Basil Vinaigrette

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

Ingredients

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

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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