Grilled Eggplant with Mozzarella, Tomatoes, and Basil


  • 1 bunch fresh basil
  • 3 large ripe tomatoes, red or yellow or a combination of both
  • ½ pound fresh whole-milk mozzarella
  • Good-quality olive oil
  • 2 large Italian eggplants
  • Balsamic vinegar
  • Kosher salt and freshly ground pepper

1. Prepare a barbecue (or preheat a broiler). Cut the eggplants into slices about 1/2-inch thick. Spread on a baking sheet and brush with olive oil on both sides. Set aside.

View full recipe at SpringPad


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